Abstract
Lipase (triasilglieserol hidrolase, EC 3.1.1.3) is an enzyme that can hydrolyze mono-and di and tri acylglycerols (TAG) into free fatty acids, glycerol. Lipase has esterase activity that can form between free fatty acid esters with alcohols. Microorganisms that produced lipase spread from molds, yeasts, and bacteria. Four isolates of bacterial lipolytic ( SG_T , SG_Z , DS_T , and DS_Z ) that has the ability esterase for fatty acids from olive oil and methanol have been isolated from typical Indonesian food containing high oil (fried cassava , dodol salak). Media isolation which used are tributyrin agar –tributyrin and tributyrin - olive oil. Fried cassava isolates have a tendency to live in an acidic pH environment , while isolates dodol salak (fruit snake) has a tendency to live at alkaline pH . All isolates showed that the optimum production of lipase (from 0.45 to 0.73 U m ) was achieved in the range of 32 -hour incubation time (room temperature ) . Fried cassava isolates showed the highest esterase activity, which produce the largest methyl ester is 15.303%. This isolates is a potential lipolytic bacterial as a lipase producer for production of fatty acid methyl ester ( FAME ) / enzymatic biodiesel
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