Color is one of the factors that affect consumer acceptance and preference toward a food material. Food products are added with colorants, both natural and synthetic colorants, in the production process to increase or retain its color. However, synthethic colorants may have negative effect to human’s health. Thus, this research was aimed to produce natural colorant from Monascus purpureus from several substrates. This research divided into two stages. First stage is to determine the substrate (avocado seed, durian seed, rambutan seed, corncob, and sugarcane bagasse) and optimum incubation temperature (27oC, 30oC, 37oC, and 42oC) that can produce red pigmen extract from Monascus purpureus with the highest concentration, yield, and color. The result of stage one analysis was used for subsequent analysis in stage two. Second stage is to study the stability of red pigment extract toward heating temperature (80oC and 100oC) and pH (4, 5, 6, 7, and 8). The results showed that rambutan seed substrate with incubation temperature of 30oC resulted the highest pigment concentration, which was 66.49 mg/ml Monascus Red Equivalent (MRE), pigment yield of 33.18%, with 60.79 Hue value. Red pigment extract from rambutan seed substrate had the highest stability in 80oC and pH 6, 7, 8 with percent stability of 98.63%, 99.42%, and 98.97%, respectively.