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On peoples farms that do not yet have a modern milk processing industry, marketing becomes an obstacle because the milk is easily damaged. In addition, public interest in consuming fresh milk is still very low due to the lack of attractiveness from milk. One of the ingredients that has the potential to improve the quality and attractiveness of consumers is the use of dragon fruit skin powder Dragon fruit skin contains antioxidants and antibacterial so that it can maintain the pH value. The purpose of this research was to determine the time limit for pasteurized milk storage by adding dragon fruit peels at room temperature. This research was conducted using a Completely Randomized Design (CRD) with different storage duration treatments (0 hours, 4 hours, 8 hours, 12 hours, 16 hours). Red dragon fruit peel powder was added as much as 2%. Storage treatment with the addition of dragon fruit peel powder affects the pH value. The pH value increased from 0 hour storage to 4 hour storage then decreased at 12 and 16 hour storage. This shows that the addition of dragon fruit peel powder can increase the pH value until 4 hours of storage. Antioxidant value decreases with duration of storage. Significant decrease in the value of antioxidant activity occurs in storage for 16 hours. The quality of pasteurized milk with the addition of dragon fruit skin powder can be maintained up to 12 hours storage at room temperature.