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Thigh meat contains 7.2% fat (Dinh et al., 2011). Cardiovascular diseases such as hypertension, coronary heart disease, heart failure, and stroke cause 17.9 million people to die or 31% of all global deaths (World Health Organization, 2017). The crude lipase enzyme extract can efficiently hydrolyze fat into free fatty acids and triglycerides. This study uses lipase enzyme from kentos to reduce fat and cholesterol in chicken meat. The study was conducted in April to May 2019 in the Laboratory of Food Microbiology and Biotechnology and Chemical Laboratory of Food Quality Analysis and Supervision, Faculty of Agriculture, Hasanuddin University. The results of this study are the optimal reaction time for the reduction cholesterol using the immobilized lipase enzyme at 60oC for 6 hours to reduce cholesterol levels by 85% and as much as 12 hours reduced by 97%. Treatment of 50oC for 6 hours can reduce fat by 60%