The purpose of this research was to observe antibacterial activity of chitosan monosaccharides complex. All treatment are chitosan, chitosan glucose complex, chitosan galactose complex and chitosan fructose complex using a in vitro testing. The parameters were brown color analysis and antibacterial analysis of Vibrio parahaemolyticus. The result showed that all chitosan monosaccharides complex demonstrated better antibacterial than chitosan. The brown color analysis (0.031-0.224), chitosan glucose complex (C1) is the best to antibacterial from all treatments for Vibrio parahaemolyticus. All treatment showed chitosan monosaccharides complex were more than chitosan. Chitosan monosaccharides complex could be used as natural preservatives, edible packaging (film and couting) and food additive.
