Advanced technology in oil palm based industries might change triglyceride's double bonds into single bond which is more stable than that of hydrogenation technique. The technique eliminates double bond in oil/fat by adding H to change unsaturated oil to 2 saturated one. The aim of the technique is to obtain saturated oil which has specific characteristic in flavour and texture by modifying solid fat content (SFC) and melting point (MP). The high temperature used in hydrogenation process tends to change cis form of double bonds in unsaturated fat into trans form. Partial hydrogenation in double bond produces translipid acid. Several studies reported that trans form adversely affects health, i.e. increasing the risk of coronary heart disease (Mozaffian et al. 2006). To decrease the negative impact, the lipid can be modified using interesterification reaction.Interesterification reaction can be carried out in two method, i.e. chemical interesterification (CIE) and enzymatic interesterification (EIE) (Rodriguez et al. 2009). Chemical interesterification usually uses sodium methoxide or sodium ethoxide as catalyst while the enzymatic one uses lipase (Amir et al. 2012). Lipase (triacylglycerol hidrolase) is biocatalyst with ability to catalyze lipid hydrolysis reaction into lipid acid and glycerol.Lipase use in industrial's enzymatic bioconversionLipase catalyses hydrolysis and esterification of lipids. The aim of this study was to obtain lipase producing indigenous fungi, to identify the selected fungi, to study optimum temperature and pH of the enzyme activity, as well as the enzyme ability in interesterification reaction. The isolates used in the experiment were isolated from tempeh, oncom and BPPT laboratory culture collection. The results showed that three fungal isolate observed were positive produced lipase after qualitative assay using Rhodamine B, olive oil, and PVA. The morphology and molecular identification of the isolates, revealed that R isolate was Aspergillus niger, O isolate was Neurospora sp. and T isolate was Rhizopus oligosporus. Upon quantitative assay from determination of the media and time production, potato dextro broth (PDB) with 2% olive oil after 48 h fermentation showed the highest specific activity of the enzymes. Lipase produced from three isolates have the optimum at pH 4, temperatures at 40-45 °C, and stable in interesterification reaction (55 °C) for 30-40 min. HPLC analysis after interesterification enzymatic reaction in mixture palm kernel olein (PKOo) and palm stearin (POs) showed that the composition of triglycerides (TAG) did not change as compared to the commercial lipase (Lypozyme TL1M).Key words : enzymes, fungi, interesterification, lipase Lipase mengkatalisis hidrolisa dan esterifikasi lipid. Tujuan dari penelitian ini adalah mendapatkan lipase yang diproduksi oleh jamur asli Indonesia, mengidentifikasi jamur yang terpilih, mempelajari suhu optimum dan pH aktivitas enzim, serta untuk mengetahui kemampuan enzim dalam reaksi interesterifikasi. Isolat jamur yang digunakan dala...