Abstract. Rapid global economy and population increase play a significant role in food waste (FW) production. The transformation of food waste into value-added chemicals is an area of intensive research. To this effect, we investigate the possibility of enhancing the food waste hydrolysis using microorganisms at their log phases. FW was first blended and diluted at different concentration ratios of 3:1,2:1,1:1,1:2 and 1:3 (Fw: water) in this research. After a simple solid-liquid separation, the liquid was hydrolysed by fungi rich in hydrolytic enzymes at their log phases. This study aims to produce glucose from food waste using the three types of hydrolytic microorganisms: Aspergillus oryzae, aspergillus aculeatus and Candida rugosa. Moreover, we discussed the best ratio variation of microbes towards food waste hydrolysis. This study analysed glucose levels using the DNS method by measuring the absorbance through a spectrophotometer at 540 nm. The results showed that the highest percentage of glucose concentration of 69.15 was obtained after 48 hours by mixing all microorganisms. The percentage of glucose concentration obtained from the hydrolysis of Candida rugosa, Aspergillus oryzae and Aspergillus aculeatus after 48 hours were 38.6,49.73 and 65.9, respectively. The moisture content of FW was 15.68 %. Therefore, the current finding indicates that hydrolytic microorganisms could save the pretreatment cost of food waste and greatly enhance food waste degradation.