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During processing and storaging of strawberry products like puree were often found some problems such as loss or change of red colour anthocyanin, formation of brown pigment and loss of ascorbic acid. The purpose of this research is to determined the best of precise dextrin concentration to stabilitation of red colour anthocyanin pigment and the quality during storage at temperature 10±2oC for 30 days. Rendomized block designed used with dextrin concentration as treatments that consists of three levels with four replications. The treatments are, dextrin concentration 0,8%, 1,6%, and 2,4%. The data were analyzed using of ANOVA and continoued by LSD analyzed if the treatment given significantly effect. To get the best treatment used of effectivity index value. The result showed that the treatment of dextrin 1,6% having the highest of total product value 2,27 and produced strawberry puree with the best quality during storage at temperature 10±2oC for 30 days. The characteristics of the strawberry puree are anthocyanin concentration 23,67 mg/kg, total ascorbic acid 78,12 mg/100g, total soluble solid 13,23%, moisture content 79,88%, pH 3,16, red colour intencity (a* value) +30,80, degree of lightness (L* value) 35,40, and total of microba 21,6 x 103 sel/g.