Pengaruh Penggunaan Papain dalam Meningkatkan Kecernaan Protein Kedelai Secara In Vitro

Abstract

Soybean is source of feed that has well quality, because it has a high proteins (40-44%), but it has hypsin inhibitor and also has alow digestion of proteins compared with casein digestion. Based on this fact, soybean needs to be increased for digestion with proteoUtic enzym addition. It is the papain. The experiment consists of two steps, there were a preface experiment and a primary experiment. The prelimiruuy experiments confirmed a source and optimum level of papain. Where as, the primary experiment confirmed the effect of soybean papain digestion. The primary experiment used a Complete Random Design that is design 5 x 4. as 5 levels of papain with 4 repUcates. The levels were 0%; 1.5%; 3%; 4.5% and 6%. The parameters of this experiment were digestibility of dry matter and digestion of soybean proteins. From the preface experiment, has been found that the best of papain source was from papaya's leaf extract with the optimum level of 3%. Based of the Duncan test. proved the utilization of papain had a highly significance influence (p<O,ot) againts the height of 1C0re digestion of dry matter and digestion of soybean protein. The result showed that the optimum level of papain was 4.5% whit 31,38% digestion of dry matter value's and the optimum level of papain 3"10 for digestion of soybean proteins whit 37,41% value's. Key words: papain, digestion protein.