Figure 2a and b: Depict the positive effects to the response, whereby increasing the amount of enzyme and shaking speed will increase the conversion of flavor ester at any given temperature. The result shows at temperature from 30 to 60°C, increasing the amount of enzyme and shaking speed will increase the percentage conversion of ester to approximately 87%. Among the parameters, enzyme amount and shaking speed show the most significant effect to the response. Only small differences of 0.1% was observed in the percentage conversion by increasing the temperature from 30 to 60°C at fixed enzyme amount of 10% (w/w). Meanwhile, increasing the amount of enzyme from 10 % (w/w) to 25% (w/w) at fixed temperature at 30°C, it gave a difference in percentage conversion of 4%. This finding is similar with what was reported by [6] that an increase in temperature and enzyme amount will increase the production of propylene glycol monolaurate. This was due to the improvement of substrate solubility by reducing mass transfer limitations and thus makes the substrates more available to the enzyme. Figure 2b shows, by increasing the temperature from 30 to 60°C at fixed shaking speed at 50 rpm, the percentage conversion of ethyl valerate was sligthly constant at 80%, whereas increasing the shaking speed from 50 to 150 rpm at fixed temperature at 30°C, gave difference in the conversion of 2 %. According to analysis of variance, we can observe that temperature show insignificant effects to the percentage conversion of ethyl valerate with the P-value > 0.05. This indicates that, both of the factors are not the major influence in the enzyme reactions.