KADAR PROTEIN TERLARUT PADA AMPAS KEDELAI DARI HASIL PROSES PEMBUATAN TEMPE DENGAN PENAMBAHAN EKSTRAK KASAR PAPAIN (CRUDE PAPAIN) Dissolved Protein Content in Soybean Dregs From The Process Of Making Tempe With The Addition Of Crude Papain Extract - Edy Agustian Yazid; Badilatun Ulin Nuha (Fakultas Ilmu Kesehatan Universitas Gresik, 2017)
Ampas kedelai dari proses pembuatan tempe umumnya masih mengandung nilai nutrisi cukup tinggi diantaranya protein. Selama ini ampas kedelai belum dimanfaatkan secara maksimal, kebanyakan hanya digunakan sebagai pakan ternak atau pupuk. Tujuan penelitian ini adalah untuk mengetahui kandungan protein terlarut pada ampas kedelai dari hasil proses pembuatan tempe dengan penambahan ekstrak kasar papain (crude papain). Analisis kadar protein dilakukan menggunakan metode spektrofotometri UV-Vis dengan panjang gelombang 650 nm. Variasi konsentrasi papain yang ditambahkan adalah 0% (kontrol), 5%, 10%, 15%, 20% dan 25%. Hasil uji aktivitas papain kasar didapatkan 238,082 U/ml, sedangkan pada penambahan konsentrasi papain 5%, 10%, 15%, 20%, dan 25% berturut-turut diperoleh kenaikan kadar protein terlarut sebesar 0,42%; 2,53%; 4,77%; 4,63% dan 3,93%. Hasil penelitian menunjukkan bahwa dengan penambahan ekstrak kasar papain pada ampas kedelai dari hasil proses pembuatan tempe dapat menaikkan kadar protein terlarut. Kenaikan tertinggi diperoleh pada penambahan konsentrasi papain 15% dengan kenaikan sebesar 4,77%. Kata Kunci : Ampas kedelai, protein terlarut, crude papain, aktivitas enzim. 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%. Keywords : Soybean dregs, soluble protein, crude papain, enzyme activity. DOI: 10.5281/zenodo.1409293