Ficus Padana Burm f fruit research has potential as a potent source of anthocyanin, which is based on allegations of analysis of HPLC-DAD-MS concluded that the main components of anthocyanins contained in acidified ethanol extract of Ficus fruit Burm.f Padana is pelargonidin 3 (6 "-p-coumarylglucoside) -5 (4" '- Malonylglucoside) and pelargonidin 3 (6' '- malonylglucoside). Anthocyanins from Ficus fruit Padana Burm.F which is a type of acylated anthocyanins which is one reason why anthocyanins that found in fruit extracts of Ficus Padana burm.f have stable properties of the influence of temperature. In experiment that given four treatments temperature (30,50,70,100 °C) to the 3 three different pH solution (pH1,3,9) where the data obtained that the absorption spectrum of UV-Vis of the three solutions were not decreased significantly.