KADAR PROTEIN TERLARUT PADA AMPAS KEDELAI DARI HASIL PROSES PEMBUATAN TEMPE DENGAN PENAMBAHAN EKSTRAK KASAR PAPAIN (CRUDE PAPAIN)

 The soybean dregs from process of making tempe generally still contains high nutritional value of protein. So far, soybean dregs has not been fully utilized, mostly  only  used  as  animal  feed  or  fertilizer.  The  purpose  of  this  study  was  to determine  the  dissolved  protein  content  in  soybean  dregs  from  the  process  of making tempe with the addition of crude papain extract (crude papain).  
The protein content was analyzed using spectrofotometry UV-Vis method with  650  nm    wavelength.  Variations  of  papain  concentration  added  were  0% (control),  5%,  10%,  15%,  20%  and  25%.  The  results  of    crude  papain  extract activity  test  were  obtained  238,082  U/ml,  while  with  the  addition  of  papain concentration 5%, 10%, 15%, 20%, and 25% dissolved protein content increased respectively 0.12%; 2.53%; 4.77%; 4.63% and 3.93%.  
From  these  results  it  can  be  concluded  that  with  the  addition  of  crude papain extract on soybean dregs from the process of making tempe can raise the levels  of  dissolved  protein.  The  highest  increase  was  obtained  by  adding  15% papain concentration with an increase of 4.77%.