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Abstract : Protein hydrolyzate is the result of enzymatic or chemical hydrolysis of proteins containing lower molecular weight peptides and free amino acids. Making protein hydrolyzate is an effort to increase protein sources rich in amino acids. The general objective of this study was to utilize Pokea shells (Batissa violaceae celebencis Marten, 1897) from Pohara Village, Konawe, Southeast Sulawesi Province, as an enzymatic protein hydrolyzate product that can be provided in nutraceutical form. This study consisted of two stages, the first stage was the determination of enzyme concentration and optimum hydrolysis time. Then the second stage was the production of protein hydrolyzates under optimum conditions and screening of the resulting protein hydrolyzate products. Hydrolysis of proteins was carried out with the enzyme papain. Screening was done to identify groups of chemical compounds in protein hydrolyzate products. The results of the first stage of this study showed that the concentration of papain enzyme 6% (w/v) of the total substrate volume and hydrolysis time of 48 hours gave the best result, which was a yield of 50%. The higher yield of protein hydrolyzate products indicates that more protein is hydrolyzed. Based on the results of proximate analysis conducted on protein hydrolyzate products in the form of powder, water content of 9.77%, protein content of 79.58%, fat content of 2.95%, ash content of 8.52%, and carbohydrate content of 0.1 0% were obtained. Based on the results of the chemical compound group content test, protein hydrolyzate products from Pokea shells contain alkaloid compounds.