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Pasteurized milk is milk that heated below boiling point in order to kill the pathogenic bacteria in the milk, but bacterial spores and certain bacteria have not been killed, resulting in a relatively short shelf life of pasteurized milk. One of the damage caused by bacteria is the increased acidity in pasteurized milk during storage. Rosella flower extract is expected to be one of the natural preservatives in pasteurized milk. This study aims to determine the effect of increasing the level of rosella flower extract and storage time on pH and total acid of pasteurized milk. The research design used was a completely randomized design (CRD) factorial pattern 3 X 4 with 3 replications. A factor was the level of rosella extract 0%, 2% and 4%. And factor B was storage time 0, 3, 6 and 9 days which three times replications. The parameters measured in this study were the pH value and total titrated acid. Based on the results of the study showed that the addition of rosella flower extract level and storage time significantly affected the pH value and total titrated acid. As the level of rosella extract increases, the pH value decreases and the total acidity of pasteurized milk titrated increases. Prolonged storage causes lower pH and increases total titrated acid. The conclusion of the study is that pasteurized milk with the addition of rosella flower extract has implications for decreasing pH and a lower increase in total titrated acid during storage compared to pasteurized milk without rosella flower extract