This paper describes a methode to extract yellow pigment from curcuma and turmeric containing natural color curcumin whose target color indexes of L, a, and B were 87.0 7.43, and 88.2, respectively. The pH range and extraction temperature used for the reaction surface analysis method were from pH 3 to pH 7 and between 40 and 70 °C, respectively for both natural products. A central synthesis planning model combined with the method was used to obtain optimal extraction conditions to produce the color close to target. Results and regression equations show that the color space and difference of curcuma and turmeric have the greatest influence on the value. In the case of curcuma, the optimum conditions to satisfy all of the response theoretical values of color coordinates of L (74.67), a (5.69), and ? (70.08) were at the pH and temperature of 3.43 and 54.8 °C, respectively. The experimentally obtained L, a, and b, values under optimal conditions were 72.92, 5.32, and 72.17, respectively. For the case of turmeric, theoretical numerical color coordinates of L, a, and b, under the pH of 5.22 and temperature of 50.4 °C were 82.02, 7.43, and 72.86 respectively. Whereas, the experiment results were L (81.85), a (5.39), and b (71.58). Both cases showed an error range within 1%. Therefore, it is possible to obtain a low error rate when applying the central synthesis planning model to the reaction surface analysis method as an optimization process of the dye extraction of natural raw materials.