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Indonesia has many fermented beverages and yeast become one of the agent in fermented process. Yeasts has a role to transform carbohydrate complex into simple compound with release secondary metabolism to environment like amylase enzyme. This study aim to get the isolate of yeast that can potentially produce amylase enzyme. This research conducted in Oktober 2018 until Maret 2019 in Microbiology Laboratory of Universitas Negeri Jakarta. The screening test of potential isolate producing amylase enzyme was perfomed on yeast isolate from eight source indigenous fermented beverages that can grow in YMA medium with pH 2. Screening was carried out on YPSA medium with difussion agar method. From 53 Isolates, there is 16 isolates were able to form clear zone during one day incubation in room temperature there are IB4, IB15, IB20, IB21, IB26, IB36, IL78, IL80, IL81, IL86, IL88, IL97, IL113, IL136, IL146, and IL150, the highest amylolytic index was produce by IL86 (1,019 U/ml). Forming the clear zone is proof that yeast can transform starch become simply sugar like maltose because iodine-starch reaction performed amylose helix and iodine become I3 that filled main core helix, even iodine forms complexes with starch molecules showed a dark purple colour