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An anthocyanin color pigment result from  butterfly pea  flower maceration has been done. This study aims to determine the effect of time variation in the maceration of anthocyanin  butterfly pea  flower extract and the stability of  butterfly pea  flower extract as an indicator of acid-base titration. Color pigment levels were determined quantitatively with a UV-Visible spectrophotometer. The anthocyanin levels obtained during the duration of maceration 5 days in a row  resulted  from 4.3915%, 5.9869%, 7.3970%, 8.8995%, and 10.2864%. While the anthocyanin levels using a differential pH  method were  14.2775 mg/L and 14.9455 mg/L with % RPD  value was  4.57%. The results of the study stated that the indicators of the  butterfly pea flower  crown extract can be a substitute for the synthetic phenolphthalein indicator that has been used.

Butterfly Pea (Clitoria Ternatea L.) Extract as Indicator of Acid-Base Titration