Amylases are one of the most widely used enzymes in agriculture. These enzymes are crucial in hydrolyzing starch molecules into polymers made up of glucose units. Amylases could be used in a wide range of commercial operations, including the food, fermentation, and pharmaceutical industries. Despite the fact that amylases can come from a variety of places, including plants, animals, and bacteria, microbial enzymes typically suit industrial needs. Cassava waste was used to isolate the bacteria. Bacillus amyloliquefaciens, Bacillus licheniformis, and Bacillus subtilis were identified using staining techniques, motility tests, plating on selective media, and biochemical assays. After incubation, the blue colour of the starch agar media around the microbial colonies disappeared, indicating that these Bacillus spp. were producing amylase. The substrate for the synthesis of amylase was cassava waste. Using these Bacillus spp., solid state fermentation was used to produce amylase. The influence of temperature and pH on enzyme synthesis by Bacillus spp. was investigated in this work. Amylase activity is measured using techniques such as starch-iodine colour intensity reduction and plate test.