Plackett-Burman design for alkaline protease production through solid state fermentation was investigated in this study. The various parameters which were screened for in this study are Temperature, moisture content, pH, I.C, NaCl and various carbon and nitrogen sources. Those are temperature, moisture content, pH, Inoculum concentration, Nacl concentration, Maltose concentration and yeast extract. Further analysis of the Pareto chart denoted that none of the selected variables showed the statistical significance on enzyme production. The least significant factors among selected variables were fructose and tryptone. Lowest p-value (0.000199) for temperature indeed suggested that this is the most important parameter for the protease production. For further studies the temperature, inoculum concentration, moisture content, pH, NaCl, maltose and yeast extract concentrations were selected to optimize the production of production.