Background: Tannia (Xanthosoma saggitifolium), a staple corn crop grown in many tropical countries including Indonesia, is used to make flour. Tannia is a potential source of industrial food starch, but the use of native starch in food production is highly limited due to retrogradation and instability under acidic conditions and at high temperatures. To overcome these challenges and extend starch application, native starch is modified by chemical, physical, and enzymatic procedures. Succinylation is one such modification method, using succinic acid to increase the utilization of native starch. Methods: In this study, tannia starch was modified by different concentrations of succinic acid (2.44, 4.76, and 9.09%) and type of starch (native or hydrolyzed starch enzyme α-amylase). The modified starches were analyzed for yield determination, moisture content, ash, degree of substitution (DS), dextrose equivalent (DE), syneresis, swelling power, gelatinization properties, and viscosity. Results: In general, starch characteristics were significantly affected by the concentration of succinic acid. Conclusion: Resulting characteristics of starch were closest to ideal using 9.09% succinic acid.

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