An improvement of method for synthesizing 1-monolaurin from lauric acid and glycerol has been done. The reaction was carried on mol ratio between lauric acid and glycerol 1:1 at 130 °C for 6 h with variation of pTSA catalyst of 2.5%, 5%, 7.5% (w/w of lauric acid). The purification of 1-monolaurin was conducted only by extracting with alcoholic solution. The product of 1-monolaurin was obtained as a white solid with 100% of purity from variation of 2.5% and 5% of pTSA catalyst with 43.54% and 27.89% yield, respectively. 1-Monolaurin could inhibit the growth of S. aureus and E. coli bacteria at 500 µg/mL of concentration.

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Ethanolysis reaction triglyceride from coconut oil using enzyme from lipozyme TL IM has produced a mixture of 2-mono acyl glycerol. Product 2-mono acyl glycerol with a yield of 35% has been achieved in the ratio by weight of triglyceride from coconut oil to dry ethanol is 1:4, temperature of 35°C, the number of lipozyme TL IM 5% (w/w) of the total weight of the reactants and reaction time 12 hours. The 2-monolaurin compound with a purity of 100% and a yield of 30, 1 % successfully separated from 2-mono acyl glycerol. The 2-monolaurin compound inhibited the growth of Staphylococcus aureus and Bacillus cereus at a concentration of 2500 ppm each with a diameter of inhibitory zone 13.75 and 10.44 mm. Product mixture 2-mono acylglycerol inhibited the growth of Staphylococcus aureus and Bacillus cereus respectively at concentrations of 100 and 1000 ppm with a diameter of inhibitory zone 10.32 and 10.83 mm.

Introduction Fatty acids and monoglycerides are two groups of lipid compounds that can be produced from vegetable oils or animal fats. Vegetable oil is a triglyceride compound, also known as triacylglycerol or glycerol triester, with the acyl group that comes from a fatty acid. The type of vegetable oil is determined by the kind of fatty acid that is bound to triglycerides. Triglycerides of vegetable oils comprises of certain major fatty acids with some other minor fatty acids. For example, the coconut oil Cocos nucifera L. , the castor oil Ricinus communis L. , the olive oil, the sunflower oil, the palm oil contains 54 lauric acid 1 , 93 ricinoleic acid 2 , oleic acids 3 , oleic and linoleic acid 4 and palmitic acid 5 , respectively. Some types of fatty acids such as EPA and DHA have essential functions in health such as reducing coronary heart disease risk factors, preventing certain cancers and im

Virgin coconut oil is obtained by wet processing of coconut milk using fermentation, centrifugation, enzymatic extraction, and the microwave heating method. Presently, VCO has several positive effects and benefits to human health, hence, it is regularly consumed and widely known as a unique functional food. VCO contains lauric acid (45 to 52 %). By lipase in the digestive system, VCO can undergo a breakdown into lauric acid, 1-monolaurin, and 2-monolaurin. These components have both hydrophilic and lipophilic groups and are also recognized as excellent antimicrobial lipids. Furthermore, lauric acid and monolaurin can be used as antibacterial, antifungal, and antiviral with broad-spectrum inhibition. Lauric acid and monolaurin have a strong ability to destroy gram-positive bacteria, especially S. aureus, fungi such as C. Albicans, and viruses including vesicular stomatitis virus (VSV), herpes simplex virus (HSV), and visna virus (VV). Lauric acid and monolaurin interact with certain functional groups located in the cell membrane and can cause damage to the cell. In general, the potential of VCO as healthy food is contributed by lauric acid and monolaurin which are antimicrobial agents.