Therefore, this study investigated on effects of processing conditions on quality of red-flesh dragon fruit juice. The results showed that the product produced from red-flesh dragon fruit juice with water at a ratio of 1: 5, pH = 6.0, 10% of aloe vera juice, 4% of guar gum-xanthan gum, pasteurization at 900C for 15 minutes had high quality in terms of food hygiene and safety; the absorption A value; viscosity; the content of total acid, vitamin C, betacyanin content; and sensory properties (color, flavor, appearance, degree of preference).