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%.