Vegetable yogurt is good for human consumption and as an alternative to yogurt for those with lactose intolerance. This study focused on reducing sugar and total acid concentration of vegetable yogurt with the addition of amyloproteolytic enzyme Lactobacillus fermentum EN 17-2. Vegetable yogurt was made using juice extracted from pasta flour with the addition of an amyloproteolytic enzyme, and cow's milk was used as a comparison. Reducing sugar and amylase activity was tested by Dinitrosalysilic acid method, total acid and protein degradation were tested by titration, and protease activity was detected by Horikoshi's method. Data were analyzed statistically by ANOVA. The results showed that reducing sugar and protein degradation concentrations of the vegetable pasta flour had been detected. The highest concentration of reducing sugar in enzymatic vegetable yogurt was found in soygurt with a concentration of 0.0062% (p<0.05). The total acids of the soygurt with a value of 0.8880% and mungbean yogurt with a value of 0.8810% were higher than that of mushroom yogurt (p<0.05). The reducing sugar and total acid of enzymatic cow's milk was higher than that of vegetable milk. Based on the reducing sugar and total acid, the soygurt was closer to milk yogurt than other vegetable yogurt.

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