Agricultural residues such as sweet sorghum bagasse are potentially used for mouldings materials. This study analysed the optimum pressing temperature and time for manufacturing sweet sorghum bagasse mouldings (SSB-moulding). The binder was prepared by mixing sucrose with citric acid with a composition of 90:10 (wt.%), and the sucrose-citric acid content used in this study was 20% of the total air-dried weight of the sorghum bagasse powder. The dumbbell-shaped moulding was manufactured with three different pressing temperatures: 180, 200, 220 °C, and different pressing times of 8, 10, and 12 min. The pressing time in this study did not significantly affect SSB-moulding’s physical and mechanical properties. Meanwhile, the pressing temperature affected the properties of SSB-moulding. The mechanical properties of SSB-moulding increased together with increasing pressing temperature. The optimum pressing temperature and time were obtained in the SSB-moulding pressed at 200 °C for 12 min based on the physical and mechanical properties.