FadzrinA.G.M., SariD.A. and FahrianiV.P. 2024. THE EFFECT OF TEMPERATURE AND ROCK SUGAR PERCENTAGE ON POLYPHENOL CONTENT IN PROCESSED RED GINGER (ZINGIBER OFFICINALE VAR. RUBRUM) PRODUCTS. Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya. 6, 2 (Sep. 2024), 87-94. DOI:https://doi.org/10.36526/jc.v6i2.3661.