Pewarna merupakan salah satu bahan tambahan pangan yang digunakan di industri pangan. Pewarna sintetis yang menjadi pilihan bagi sebagian industri pangan dapat berdampak negatif bagi tubuh. Buah naga merah yang dapat menjadi pewarna alami memiliki kestabilan yang rendah. Kopigmentasi dan enkapsulasi dilaporkan dapat meningkatkan kestabilan pigmen alami. Penelitian ini bertujuan untuk mempelajari potensi kopigmentasi dan enkapsulasi dalam meningkatkan kestabilan ekstrak buah naga merah dalam aplikasinya pada permen gummy. Penelitian ini terbagi menjadi dua tahap meliputi ekstraksi, kopigmentasi, dan enkapsulasi water-based dragon fruit extract (WDE) kemudian aplikasi copigmented and encapsulated WDE (CE WDE) pada permen gummy. Tiga konsentrasi asam sitrat pada pelarut (0, 2, 4%) digunakan dalam tahap pendahuluan untuk menentukan kondisi ekstraksi terbaik serta lima konsentrasi WDE (1,5, 2, 2,5, 3, 3,5%) dan tiga kondisi penyimpanan (sinar matahari, ruang gelap, kulkas) digunakan pada penelitian utama. Hasil menunjukkan bahwa konsentrasi CE WDE (1,5-3,5%) tidak berpengaruh terhadap antosianin, betasianin, fenolik, dan aktivitas antioksidan awal permen gummy, namun berpengaruh terhadap warna (hue) awal permen gummy. Konsentrasi CE WDE tidak berpengaruh terhadap kestabilan antosianin, betasianin, fenolik, aktivitas antioksidan, dan warna (hue) permen gummy selama penyimpanan. Tidak ada konsentrasi terbaik yang memberikan kestabilan paling tinggi. Kondisi penyimpanan (sinar matahari, gelap, dan kulkas) tidak berpengaruh terhadap kestabilan antosianin, betasianin, dan aktivitas antioksidan permen gummy selama penyimpanan, namun berpengaruh terhadap kestabilan fenolik dan warna (hue). Kulkas adalah kondisi penyimpanan terbaik dengan fenolik dan warna (hue) gummy paling stabil. Kopigmentasi dan enkapsulasi berpotensi mempertahankan antosianin, betasianin, fenolik, dan aktivitas antioksidan WDE, mempertahankan kadar antosianin WDE saat pembuatan permen gummy, dan meningkatkan kestabilan kadar antosianin, betasianin, dan aktivitas antioksidan WDE pada permen gummy selama penyimpanan. / Food coloring is one of the food additives in the food industry. Synthetic dyes that are the choice for some food industries can have a negative impact on the body. Red dragon fruit, which can be a natural colorant, has low stability. Copigmentation and encapsulation are reported to increase the stability of natural pigments. This research aims to study the potential of copigmentation and encapsulation in increasing the stability of red dragon fruit extract in its application in gummy candy. This research is divided into two stages including extraction, copigmentation, and encapsulation of water-based dragon fruit extract (WDE) then application of copigmented and encapsulated WDE (CE WDE) in gummy candies. Three concentrations of citric acid in the solvent (0, 2, 4%) were used in the preliminary stage to determine the best extraction conditions and five concentrations of WDE (1.5, 2, 2.5, 3, 3.5%) and three storage conditions (sunlight, dark room, refrigerator) were used in the main study. The results showed that CE WDE concentration (1.5- 3.5%) had no effect on anthocyanin, betasianin, phenolic, and antioxidant activity of the initial gummy candy, but did affect the color (hue) of the initial gummy candy. The concentration of CE WDE had no effect on the stability of anthocyanins, betasianins, phenolics, antioxidant activity, and color (hue) of gummy candies during storage. There was no best concentration that gave the highest stability. Storage conditions (sunlight, dark, and refrigerator) did not affect the stability of anthocyanins, betasianins, and antioxidant activity of gummy candies during storage, but affected the stability of phenolics and color (hue). Refrigerator was the best storage condition with the most stable phenolic and color (hue) gummy. Copigmentation and encapsulation have the potential to preserve anthocyanins, betasianins, phenolics, and antioxidant activity of WDE, maintain the anthocyanin content of WDE during gummy candy making, and increase the stability of anthocyanin, betasianin, and antioxidant activity of WDE in gummy candy during storage.