Table 1.
Preparation of the gambir-sucrose adhesives

Gambir/sucrose blending ratio (wt%)	Heating temperature (°C)	Heating time (min)	Distilled water (ml)	Gambir (g)	Sucrose (g)
100/0	160	15	200	90.00	0.00
75/25			200	67.50	22.50
50/50			200	45.00	45.00
25/75			200	22.50	67.50
100/0	180	15	200	90.00	0.00
75/25			200	67.50	22.50
50/50			200	45.00	45.00
25/75			200	22.50	67.50
100/0	200	15	200	90.00	0.00
75/25			200	67.50	22.50
50/50			200	45.00	45.00
25/75			200	22.50	67.50