The purpose of the study was to get the best-mixed ratio of Bacillus subtilis and Lactobacillus fermentum bacteria in fermented palm kernel meal (FPKM) on the activity of cellulase, mannanase, and protease enzymes as well as the content of crude protein and crude fiber. A combination of two bacteria, Bacillus subtilis, and Lactobacillus fermentum, were used to make palm kernel meal fermentation products. This study used a completely randomized design (CRD) with five treatments and 4 replications. The treatment consisted of the ratio of Bacillus subtilis and Lactobacillus fermentum: A=(5: 5), B=(4: 6), C=(6: 4), D=(8: 2), E=(2: 8). The parameters in this study were cellulase activity, mannanase activity, and protease activity, crude protein, and crude fiber content. The analysis of diversity showed that treatments A, B, C, D, and E had a significant (P<0.05) effect on increasing cellulase, mannanase, protease activity, and crude protein and decreasing crude fiber. Treatment with a ratio of Bacillus subtilis and Lactobacillus fermentum (6: 4) gave optimal results. This can be seen from the average results obtained successively activity with cellulase (23.26U/mL), mannanase (26.97U/mL), protease (10.95U/mL), crude protein (26.91%) and crude fiber (17.04%). This study concluded that the ratio (6:4) of Bacillus subtilis and Lactobacillus fermentum gave the best results.