Sago starch is abundantly available in Indonesia, in term of quantity. Nevertheless, it could not be formulated as flexible as wheat flour because the sago starch did not contain gluten in its native structure. To improve the functional properties of sago starch, the pre-treatment was applied to bring more desirable properties on food products. In this study, the physical properties of heat-treated sago starch were intensively investigated. Sago starch was pre-treated and adjusted to a range of temperatures by using extruder to pre-gelatinized sago starch. The starch was analysed to study its pasting properties (using rapid visco analyzer), crystallinity (using X-Ray Diffraction), microcellular granules (using scanning electron microscope) and polarization properties (using microscope). Results showed that under various temperatures of 60°C-100°C the enzyme treatment affected the potential applicability of sago starch. The pasting properties of all tested samples were lower than the native sago starch and the crystallinity of sago starch was also varied depending upon the temperatures.