Banggai yam (Dioscorea alata L.) is an underutilized indigenous tuber with potential as an alternative starch source for liquid-sugar production. This study compared the physicochemical characteristics of Banggai yam starch hydrolysates produced by enzymatic and acid hydrolysis under three processing conditions (P1–P3). Reducing sugar content, total soluble solids (TSS), moisture content, and final pH were evaluated. Acid hydrolysis produced higher average reducing sugar content (10.72%) and TSS (12.50 °Brix) than enzymatic hydrolysis (5.18% and 6.33 °Brix, respectively). Among all treatments, acid hydrolysis under P3 conditions yielded the highest reducing sugar content (12.39%) and TSS (14.50 °Brix), together with the lowest moisture content (80.14%) and a final pH of 4.60. These results demonstrate that acid hydrolysis achieved higher concentrations of reducing sugars and soluble solids than the tested enzymatic process. However, the high moisture content of all hydrolysates indicates that further concentration is necessary before they can meet the total-solids criterion for commercial starch hydrolysate. The findings highlight the potential of Banggai yam starch as a feedstock for liquid-sugar production while emphasizing the need for further process optimization.