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This research compares the amount of crude extracts, papain enzymes extracted from the peel and seed parts of raw papaya, and tests the effectiveness of coarse extracts from the waste parts of different varieties of raw papaya. Which uses raw papaya variety of Holland Kuekdam and Kueknuan. The amount of crude extracts, papain enzymes extracted from the peel and seed portions of Kuekdam varieties, was as high as 131.34 and 169.13 mg/ml, followed by 105.47 and 147.33 mg/ml Kueknuan varieties and Holland varieties of 92.67 and 145.58 mg/ml respectively. Crude extraction, papain enzymes extracted from the seed part are more effective at digesting proteins than from the portions of raw fruit papaya peel by measuring texture shear. Crude extract, papain enzyme extract of papaya, raw fruit, Kuekdam varieties, has the highest efficiency both from the seed part and the part of the peel. The shear average is 101.35 N and 136.22 N. The effectiveness of protein degradation depends on temperature and alkaline acidity.
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