Considering the advantages of natural colors over artificial colors, extracting color from microorganism sources is beneficial to mankind. Monascus purpureus is a microscopic colorproducing fungus belonging to the Monascus family and the most famous mushroom for producing red, orange and yellow pigments. Monascus mushroom has many properties and uses, including food preservative, coloring, flavoring and cholesterol lowering. In general, the purpose of conducting this research is to cultivate and produce pigment from Monascus purpuras mushroom by submerged culture fermentation method and then investigate and compare the effect of five parameters (PH, type of carbon source and its concentration, nitrogen source concentration and surfactant concentration) on it is pigment production. This research was conducted in the form of response level and data analysis in the form of 38 tests with different values by Design expert software. After conducting the experiments for ten days at a temperature of 30 degrees Celsius and a revolution of 150 rpm, they were affected by 5 different parameters inside the shaker incubator. After 10 days, the pigments were measured. The results showed that the highest concentration of pigment production was created when pH = 5, the carbon source was wheat starch with a concentration of 18 g/l, nitrogen concentration of 3 g/l and surfactant concentration of 5 g/l, in which case the highest amount of production The pigment was 15.089 g/l and the lowest at pH=7, the corn starch source was with a concentration of 16 g/l, nitrogen concentration of 3 g/l and surfactant concentration of 15 g/l with a pigment production rate of 8 g/l