Astuti, D.F. and Fatturochman, T.F. 2025. The Effect of Baking Time on the Physicochemical Properties of Sweet Sago Cookies (Metroxylon sago). Food Scientia: Journal of Food Science and Technology. 5, 2 (Dec. 2025), 84–94. DOI:https://doi.org/10.33830/fsj.v5i2.14471.2025.