Virgin coconut oil is edible oil obtained from fresh coconut meat (Cocos nucifera L.) and is widely used for health such as for alternative healthy diets, anti-bacterial, anti-virus and anti-fungal. This is because VCO contains a lot of MCFA (Medium-Chain Fatty Acids) such as lauric acid (65.84%), myristic acid (13.16%) and caprylic acid (7.08%). The antibacterial ability of MCFAs is one of the most studied, but free fatty acids from the hydrolysis of VCO have not been done. The objective of the research is to derivatize VCO and determine the potential antibacterial activity of the product. The results of the research are as follows.(1) K-soap (solid, white, melting point 46-124 C).(2) Free fatty acids (liquid, colorless, boiling point 266-296 C, density 0.93 g. mL− 1, refractive index 1.44, viscosity 27.18 cP, acid value 184.54, saponification value 296.59 and ester value 112.05).(3) Fatty acid methyl ester (liquid, colorless, boiling point 260-262 C, density 0.89 g. mL− 1, refractive index 1.43, viscosity 3.36 cP, acid value 0.33, saponification value 268.6 and ester value 268.27). VCO and its derivatives at concentrations of 2 and 1% are active as antibacterial agents against Escherichia coli and Staphylococcus aureus.