Research on red dye foods containing anthocyanin derived from red color melinjo peels has been done by Eermiziar et al since 2011 in a laboratory scale. However, to increase anthocyanin production to a larger scale (domestic industry) requires further research. The purpose of this study was to determine the effect of scale-up treatment from the amount of red color melinjo peels on the acquisition of anthocyanin extract. The study was conducted by maceration methods for 3 days, using 96% ethanol solvent with the addition of 3% citric acid. Comparison (m / v) of red color melinjo peels/ethanol was 1: 5 with red color melinjo peels mass of 100 gr, 200 gr, 300 gr, 400 gr, respectively. The results showed that the anthocyanin concentration from a red color melinjo peels mass of 100 gr, 200 g, 300 g, 400 gr was 2,1709 mg / gr, 2, 3046 mg/gr, 2,3044 mg/gr, 2,0039 mg/gr with a density of 1,1596 gr/ ml, 1,1604 gr/ml, 1,1604 gr/ml and 1,1596 gr/ml, respectively.