Aging is a natural process associated with various degenerative processes, characterized by facial skin that looks wrinkled, dry, rough and black spots. Proper action is needed to deal with aging, one of the right actions to deal with aging is to use anti aging cosmetics. the purpose of this study was to find out how to make potato flour and gambier mask, to determine the feasibillity of potato flour and gambier mask from laboratory test, organoleptic test and hedonic test.

This study uses an experimental method with quantitative description approach. In this study there is onlythe independent variable (x) the independent variable in this study is the feasibillity of potato flour and gambier mask for anti aging  skincare. Data collection in thi study using primmary data. Collecting data using observation and documentation techniques. The data were analyzed using the percentage formula which serves to seethe feasibillity of the mask in terms of organoleptik and hedonik tests.

The result  of the laboratory test are flavonoids contained in potato flour and gambier mask 23.3704ppm/100gr. Based on the organoleptic texture test, the aroma that has the highest score is a ratio of 30:70, the organoleptic test of adhesion has the highest score of 50:50, while the hedonic test (preference test) has the highest score of 50:50