Color Preference Research Articles

Effect of porang flour substitution and drying time on the characteristics of instant yellow rice

Instant yellow rice is an alternative breakfast menu with a short serving time while preserving traditional cuisine. Rice as the main ingredient of yellow rice is difficult to replace and has little nutritional content. Making instant yellow rice using the autoclavingfreezing method requires fast drying to minimize nutrient degradation and maximize rehydration time. The study used local tuber substitution of porang as a source of minerals while increasing the nutritional content of instant yellow rice. This study aimed to determine the effect of porang flour substitution and drying time on physical, chemical, and sensory characteristics and to determine the best formula for instant yellow rice with porang flour substitution. This study was conducted using the completely randomized design (CRD) method with two factors, namely variations in the concentration of porang flour (2%, 3% and 4%) and variations in drying time (5 hrs, 6 hrs and 7 hrs). The results of the analysis showed that the concentration of porang flour and drying time showed a significant effect (p<0.05) on the physical, chemical, and sensory characteristics of instant yellow rice. Porang flour substitution and drying time significantly affected rehydration time, expansion volume, moisture content, ash, protein, fat, carbohydrates, and panelists' preference for color attributes. And it has no significant effect on the bulk density and panelists' preferences on aroma, taste, texture, and overall. The best treatment was instant yellow rice with 2% porang flour substitution and drying at 60℃ for 6 hrs. With a high proximate nutritional content, good physical properties, and is well received by the sensory panelists.

Consumer perception of Cheddar cheese color

The color of Cheddar cheese in the US is influenced by many factors, primarily the amount of annatto added as a colorant. The US FDA is currently reviewing its definition of the term "natural" on food labels, which may result in the use of colorants being restricted in natural cheeses. The objective of this study was to evaluate how consumers perceive Cheddar cheese color to better understand how changes to legislation surrounding colorants in natural Cheddar cheese may affect consumption. We were also interested in determining if a relationship exists between color and other perceived characteristics of Cheddar cheese. Two online surveys on Cheddar cheese color and flavor attributes (n = 1226 and n = 1183, respectively) were conducted, followed by a consumer acceptance test on 6 commercially available Cheddar cheeses (n = 196). Overall, consumers preferred light orange color in Cheddar cheese over dark orange or white Cheddar cheese, but segmentation was observed for Cheddar color preference. Light orange Cheddar and white Cheddar were perceived as approximately equal in terms of "naturalness." White and light orange Cheddars were perceived as more natural than dark orange Cheddars conceptually and in consumer acceptance testing. White Cheddar was considered most natural by 50.3% of n = 1283 survey participants and 43.4% of n = 196 consumer acceptance test participants, while light orange Cheddar was perceived as most natural by 40.6% and 45.9% of these groups respectively. A bimodal distribution was observed in both the online survey and in consumer acceptance testing for "naturalness" of Cheddar cheese color, with a subset of consumers (31.4% of n = 1183 survey participants and 30.6% of n = 196 consumer testing participants) indicating that white Cheddar was the least natural option. Consumers associated orange color in Cheddar cheese with more "sharp" flavor both in an online survey format and consumer acceptance testing.

Social demonstration of colour preference improves the learning of associated demonstrated actions.

We studied how different types of social demonstration improve house sparrows' (Passer domesticus) success in solving a foraging task that requires both operant learning (opening covers) and discrimination learning (preferring covers of the rewarding colour). We provided learners with either paired demonstration (of both cover opening and colour preference), action-only demonstration (of opening white covers only), or no demonstration (a companion bird eating without covers). We found that sparrows failed to learn the two tasks with no demonstration, and learned them best with a paired demonstration. Interestingly, the action of cover opening was learned faster with paired rather than action-only demonstration despite being equally demonstrated in both. We also found that only with paired demonstration, the speed of operant (action) learning was related to the demonstrator's level of activity. Colour preference (i.e. discrimination learning) was eventually acquired by all sparrows that learned to open covers, even without social demonstration of colour preference. Thus, adding a demonstration of colour preference was actually more important for operant learning, possibly as a result of increasing the similarity between the demonstrated and the learned tasks, thereby increasing the learner's attention to the actions of the demonstrator. Giving more attention to individuals in similar settings may be an adaptive strategy directing social learners to focus on ecologically relevant behaviours and on tasks that are likely to be learned successfully.

ФОРМИРОВАНИЕ КОЛОРИСТИКИ ГОРОДСКОЙ СРЕДЫ ПОД ВЛИЯНИЕМ ЦВЕТОВОЙ КУЛЬТУРЫ И ЦВЕТОВЫХ ПРЕДПОЧТЕНИЙ СУБЪЕКТА

Colour plays an important role in creating a safe and informative urban environment. However, there is still a tendency towards colour monotony or, on the contrary, chaotic flashy colours in the colourism of urban space. The globalisation process in urban planning also has a negative impact and leads to the loss of individual image and recognition of modern fast-growing cities, including Tyumen. The article studies the colouristics of the city, its formation under the influence of colour culture and colour preferences of citizens. The author compares the existing methods of formation of urban environment colouristics based on a set of different factors. A special place in the study is given to regional colour culture. Its basis lies in the colour preferences of a person, certain social groups or a nation. The study of the history of colour culture in Tyumen relies on historical and qualitative methods, analysis of archival materials, various written and visual documents. The study gives examples of the influence of colour culture on the formation of urban environment colourism. Field surveys of real architectural objects in the central part of Tyumen and the analysis of changes in colour preferences caused by the change of colour carriers made it possible to identify the colouristics peculiarities in the city in certain periods of its construction. Scientific novelty consists in an in-depth consideration of the formation of urban environment colouristics in the context of regional colour culture.

The Effect of Red Bean Juice and Butterfly Pea Extract on Flavonoid Content, Antioxidant Activity, and Sensory Quality of Stirred Yoghurt

This study aimed to determine the effect of adding red bean juice and butterfly pea extract to stirred yogurt on antioxidant activity, total flavonoids, and sensory properties. Preliminary research on total plate count was conducted, followed by antioxidant activity, total flavonoids, and sensory properties. Data analysis used one-way ANOVA, Tukey HSD, and the Pearson correlation test. The addition of 10% butterfly pea extract (A3), 10% red bean juice and 10% butterfly pea extract (A4) significantly increased the antioxidant activity. All treatments had a significant effect on the increase of total flavonoids, but significantly decreased the preference of colour. The addition of 10% butterfly pea extract (A3), 10% red bean juice and 10% butterfly pea extract (A4) significantly decreased overall preference. The addition of 10% red bean juice and 10% butterfly pea extract (A4) significantly decreased the preference of consistency as compared to the control.

나문재 가루를 첨가한 식빵의 품질특성에 관한 연구

This study examined the quality characteristics of bread enriched with Suaeda asparagoides powder, including antioxidative activity, at concentrations of 0%, 1%, 2%, 3%, and 4%. Analysis of Suaeda asparagoides powder revealed a moisture content of 5.34%, ash content of 21.03%, protein content of 32.08%, fat content of 5.12%, and a DPPH-free radical scavenging ability of 90.24%. The moisture content of the bread decreased with an increase in Suaeda asparagoides powder, although the difference was not significant. Conversely, the pH of the bread increased with higher concentrations of Suaeda asparagoides powder. The addition of Suaeda asparagoides powder led to an increase in weight, while the volume, cost, and baking loss rate decreased with higher concentrations. Hardness increased with greater amounts of Suaeda asparagoides powder, whereas springiness remained unchanged between the control group and the group with added Suaeda asparagoides powder. Sensory evaluation revealed that bread with 2% Suaeda asparagoides powder received the highest scores for color, flavor, taste, and overall preference. These results suggest that 2% is the optimal concentration of Suaeda asparagoides powder for enhancing the sensory quality and functional benefits of the bread.

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage.

Esan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast rice (RYR) and the selection of an optimal fermentation period may yield visually appealing, high-quality sausages. This study is aimed at investigating the effects of different RYR levels (0, 0.35, and 0.7%) and fermentation periods (0, 2, 4, and 6 days) on the quality parameters of EFFS. The following parameters were examined for raw EFFS: CIE color values (L∗, a∗, and b∗), microbial analyses (total viable count, lactic acid bacteria, and yeast and mold counts), titratable acidity (TA), pH, weight loss, cooking loss, texture profile analysis (TPA), and sensory evaluation (color, odor, hand-feel texture, overall acceptability, and overall preference ranking). The quality parameters of the cooked EFFS were CIE color values and sensory evaluation (color, odor, mouthfeel, texture, flavor, overall acceptability, and overall preference ranking). The results showed that 0.35 and 0.7% RYR increased the a∗ (red/green) values of raw and cooked EFFS but decreased the L∗ (lightness) and b∗ (yellow/blue) values. These RYR levels significantly improved the sensory color, overall acceptability, and overall preference ranking of the raw and cooked EFFSs. However, no statistical differences were observed between the effects of 0.35 and 0.7% RYR. RYR levels did not affect the microbial analyses, TA, pH, weight loss, cooking loss, or TPA. Moreover, they had no effect on the odor and hand-feel texture of raw EFFS, or the odor, mouthfeel texture, or flavor of cooked EFFS. Therefore, RYR supplementation improved the color quality of the EFFSs without altering the other quality parameters, with 0.35% RYR deemed optimal. Moreover, the fermentation period significantly influenced most quality parameters, except CIE color values and sensory color perception of raw and cooked EFFSs. Most sensory parameters improved by day 2, remained unchanged until day 4, and then deteriorated on day 6.

Breaking ground: transformative partnerships for inclusive bean breeding in Zimbabwe

Common bean is often considered a woman’s crop because they play important roles from production to marketing. However, breeding programs often focus on farmers without adequate attention to the interconnectedness between gender and other socioeconomic variables and how they influence varietal and trait preferences of other value chain actors. This study analyzed gendered differences in bean production and trade, implications of socioeconomic conditions on bean production and marketing, and the role of partnerships in closing gender gaps in the bean value chain in Zimbabwe. The results obtained from the analysis of survey data collected from 131 farmers and 18 trades revealed beans as a dual-purpose crop for male and female farmers and traders. Varietal and trait preferences were the same for both male and female farmers and traders but were prioritized differently. While female farmers prioritized cooking time, men farmers prioritized biofortification and market traits. Whereas male traders equally preferred price, color, and appearance, female traders prioritized price over color and appearance. Poverty and marital statuses of respondents influenced the number of varieties preferred by male and female farmers. We found that the effectiveness of partnerships in closing gender gaps in marketing is variety specific. While having partners closed the gender gaps in the marketing of the NUA45 variety, such partnerships did not have the same effect on closing gender gaps in the marketing of Cherry, Gloria, and other varieties. The results show that considering socioeconomic characteristics of actors and partnerships can reduce gender disparities in the bean value chain. Therefore, breeding programs should recognize the interconnectedness between socioeconomic variables and gender when developing breeding products.

COMPARATIVE STUDY OF INTERIOR DESIGN AND NON – INTERIOR DESIGN STUDENTS PREFERENCES VIS-À-VIS HOME FURNISHINGS

This study was conducted among college students at Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore in the year 2023 to examine the design and colour preferences for home furnishings. The researcher selected 200 students from different disciplines to assess their preferences for home furnishings. One hundred samples were taken from the discipline of interior design, and another hundred from Homescience Extension Education, English, and Tamil disciplines. The results recommended that the interior design students preferred light colours for curtains and beddings.The statistical analysis revealed that at a significance level of 5%, the selection of curtain had the highest value, 15.560. Personal tastes significantly influenced 63.5% of the students in their selection of the furnishings.

Implementation Of The Argonoleptic Test Of Purple Sweet Potatoes BasicBiscuits As A Processing Innovation Of Mp-Asi Ages 6 – 12 Months

This Community Service (PKM) aims to add insight and knowledge about the importance of writing scientific papers, techniques, and procedures for writing scientific publication articles, concepts, and techniques for publishing articles in national scientific journals, to the management of Scientific Publication Journals. Infancy is the most important period because it is a period that is very vulnerable to malnutrition. The provision of breast milk substitutes (MP-ASI) has an important role in overcoming the problem of malnutrition in infants. Purple sweet potatoes can help meet nutritional needs because they contain complex nutrients, namely carbohydrates, protein, fat, vitamins, iron, fiber, and anthocyanins. This type of research is an experiment that aims to determine the organoleptic test on biscuits substituted with purple sweet potato flour. The research population was mothers of infants aged 6-12 months and infants aged 6-12 months with a total population of 293 people. The sampling technique was purposive sampling with a total sample of 29 mothers of infants aged 6-12 months and 29 infants aged 6-12 months. The results of the organoleptic test showed that the level of preference for color was very like (38%) liked (55%) taste was very like (55%) liked (45%), the texture was very like (31%) liked (48%), the aroma was very like (34 %) liked (48%) and the acceptability test for 6-12 months babies liked it (93%). The results of this study can be useful as complementary foods for breast milk so that it can meet the daily nutritional needs of babies. It is recommended that further research be carried out to increase the preference value on the color, texture, and aroma of purple sweet potato biscuits

Influence of Color Psychology on Consumer Behavior among Business Students

Neuromarketing, a rapidly expanding field, utilizes brain-based techniques to understand and shape consumer behavior. Recently, there has been a surge in the popularity of neuromarketing techniques, supported by research indicating their substantial impact on consumer behavior. Notably, color psychology has emerged as a prominent area within neuromarketing. This study aimed to investigate the relationship between color psychology and its impact on consumer behavior among business students of a university in Cebu City. A quantitative correlational approach was employed, and data were collected from business students responding to Likert survey questionnaires distributed electronically. To achieve the study objectives, descriptive analysis and Pearson's Correlation Coefficient were used to ensure a comprehensive evaluation of the data. The findings revealed a high level of awareness among the respondents, with "Pink" and "White" colors demonstrating strong associations. In contrast, "Purple" and "Brown" colors exhibited lower influence. Further analysis demonstrated significant relationships between the perceived level of color psychology in advertising, awareness level, and consumer buying behavior. The study established a strong positive correlation between color preferences, awareness levels, brand recall, and consumer behavior among business students.

A Study on Consumer Perception towards Perfumes

Perfumes have become an integral part of daily grooming, offering individuals a sense of luxury and sophistication. Understanding consumer perception towards perfume is crucial for perfume manufacturers and marketers to develop effective strategies for product positioning and successful brand management. This research aims to explore the various factors that influence consumer perception of perfume, including fragrance composition, packaging, brand image, and social influence. The research will employ a mixed-methods approach, combining qualitative and quantitative techniques. Qualitative methods such as in-depth interviews and focus groups will be conducted to gain insights into consumers’ emotional associations with different fragrance compositions. Participants will be asked to describe their preferences and the emotions evoked by various scent categories, including floral, woody, citrus, and oriental fragrances. These interviews will provide valuable insights into the subjective perceptions and expectations consumers have towards perfume scents. Additionally, the research will utilize quantitative methods to examine the impact of packaging and brand image on consumer perception. A survey will be administered to a diverse sample of perfume consumers, assessing their preferences for different packaging designs, colors, and materials. The survey will also investigate the influence of brand reputation and associations on consumers’ perception of perfume quality and desirability. Furthermore, the research will explore the role of social influence on consumer perception. Social media platforms will be analyzed to identify trends and consumer discussions related to perfumes. The research will examine the influence of online reviews, recommendations from friends and family, and the role of influencers in shaping consumer perception towards perfume. The findings of this research will provide valuable insights for perfume manufacturers and marketers to understand consumer preferences and develop effective marketing strategies.

Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood

The aroma and taste of cascara products are generally mild, and the use of cascara powder also produces a blackish-brown extract color. To enhance both the taste and aroma, it is recommended to add ginger (Zingiber officinale) and sappan wood (Caesalpinia sappan). Ginger contains essential oils to enhance aroma and has antioxidant activity. On the the hand, the Brazilin compound in sappan wood provides a natural red color, and the polyphenols have antioxidant activity. This study aimed to determine the effects of adding ginger and sappan wood extracts on physical, chemical, and organoleptic properties, as well as the antioxidant activity of instant cascara powder, with a focus on selecting the best and most preferred formulation. A Completely Randomized Design (CRD) was used with one factor, namely concentration of ginger and sappan wood extracts. The treatment consisted of six levels, including F1 as control (cascara 100 g), F2 (cascara 70 g, ginger 5 g, and sappan wood 25 g), F3 (cascara 70 g, ginger 10 g, and sappan wood 20 g), F4 (cascara 70 g, ginger 15 g, and sappan wood 15 g), F5 (cascara 70 g, ginger 20 g, and sappan wood 10 g), and F6 (cascara 70 g, ginger 25 g, and sappan wood 5 g). The results showed that additions of ginger and sappan wood extracts impacted physical property, namely redness value, chemical properties including moisture, polyphenol content, and antioxidant activity, as well as all organoleptic parameters. The best and most preferred formulation was sample F2 which had a redness value of 6,39, moisture content of 2,62%, polyphenol content of 35,41 mg GAE/g, and antioxidant activity amounting to 64,5%. Moreover, the average value of color preference was 5,32 (somewhat like), fragrance 4,32 (neutral), taste 4,8 (neutral – somewhat like), and overall 4,84 (neutral – somewhat like).

Divided Ideals: Exploring the Relationship Between Political Color and the Importance of Core Political Values in Butuan City, Philippines

The theory of values by Shalom H. Schwartz posits that people’s values serve as the foundation and guiding principle when making decisions. This has been applied in many contexts to aid in the explanation of the various and unique values influencing political behavior including voting. However, studies also claim that an individual’s values may change over time depending on the context or the people’s experiences. While considered generally stable, studies would say that outside factors such as political color can impact voters as they serve as a “visual shorthand” that helps voters quickly identify the party or candidate that best aligns with their beliefs and values. The objective of this paper is to know if political color influences the importance of core political values of the Butuanon voters. A simple linear regression was employed to determine how the two variables used in the study – political color as the independent variable and core political values as the dependent variable – were related to each other. The result showed a statistically significant and positive relationship between the two variables. Political color does affect the importance of core political values which implies that voters in Butuan City who support certain political colors are more likely to give high importance to their identified core political values. Future research may explore longitudinal dynamics and comparative analyses to further elucidate the complex relationship between political color preferences and value prioritization.

Rekayasa Nori Berbahan Baku Pakcoy (Brassica Rapa L.)

Nori is a popular seaweed-based food made from red algae Porphyra. The demand for nori in Indonesia is increasing, but Indonesia does not have Porphyra as raw material and lacks knowledge to find alternatives. Pakcoy (Brassica rapa L.) is a nutritious vegetable that is rarely developed and has the potential to become an alternative raw material for nori. This research aims to develop nori made from pakcoy with various binders to approach commercial nori products. This study is expected to produce an alternative nori that is easily sourced and cultivated in Indonesia. The research used a Completely Randomized Design (CRD) method with 10 treatment levels, which are combinations of 3 types of binders (CMC, tapioca, and cornstarch) at 3 concentration levels (3%, 5%, and 7%). Pakcoy nori was made through the processes of washing, steaming, ginding, molding, and drying. The results of the study show that the addition of 3% CMC produces pakcoy nori with the most preferred color, aroma, flavor, and crispiness by the panelists. The use of CMC, tapioca, and cornstarch as binders can produce pakcoy nori with characteristics similar to commercial nori. This research indicates that pakcoy nori has the potential to be developed as an alternative raw material for nori using 3% CMC as a binder. Keywords: Binder, Brassica rapa L., CMC, Nori, Pakcoy, Porphyra

Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements

The colour of cooking bananas (Matooke) is a critical attribute for consumer acceptance and the uptake of newly developed hybrids. The objective of this study was to evaluate the potential of instrumentation to predict consumer-acceptable matooke colour. Instrumental and sensory measurements were used to assess the colour of twenty-three matooke cultivars. A Konica Minolta chroma metre, CR-400 was used to measure colour intensity of both the raw and cooked matooke pulp in terms of lightness (L*), greenness (a*), and yellowness (b*). Sensory evaluation was performed by 12 trained panellists at the Food Biosciences Laboratories, NARL-Kawanda to establish the sensory quality of the matooke. Correlations between instrumental and sensory parameters were performed using XLSTAT. Partial Least Square regression analysis (PLS-R) was used to assess the strength of the relationships between the instrumental and sensory attributes. Pearson’s correlation revealed that the instrumental yellowness (b*) of the raw pulp showed a positive moderate correlation with the instrumental yellowness (b*) of the cooked matooke (r = 0.56). Similarly, positive correlations were observed between instrumental yellowness (b*) and homogeneity of the yellowness (r = 0.50). Partial Least Square regression analyses showed moderate predictive models for preferred colour, R2=0.50, and overall liking, R2=0.53. PCA results showed that instrumental measurements can be used to select matooke with acceptable colour. Four hybrids; NAROBAN 4, M30, NARITA14, and NARITA 4 had similar colour attributes as the landraces in terms of both instrumental and sensory yellowness. Overall, the results showed possible predictability of consumer acceptable colour of matooke which suggests that instrumental measurements can be used to predict the consumer-acceptable matooke colour thus a tool for selecting hybrids with acceptable colour.

Color preferences among selected adults in Ghana

This paper presents a study on color preferences among a sample of Ghanaian adults. Two surveys were conducted, with a total of 143 participants (50 in Survey 1, and 93 in Survey 2). The participants completed both printed and digital questionnaires to gather data on their color preferences. The results showed that blue was the most preferred color by both males and females in general, but not for specific items. In survey 2, a chi-square test on categorical variables revealed a significant relationship between gender and preference for light, dark, or bright colors (p=0.025), as well as gender and number of preferred colors per personal item (p=0.02). However, no significant relationships were found between gender and change of colors from childhood (p=0.73), gender and number of preferred colors (p=0.204), gender and most preferred colors (p=0.216), age, and the number of preferred colors (p=0.19). Interestingly, 66.3% of the participants in Survey 2 indicated that their preferred colors were based on innate attraction, regardless of whether their color preferences had changed or remained the same since childhood. Overall, blue and red were the most preferred colors, with a score of 34.4%. These findings provide valuable insights for design practitioners and communicators and offer a basis for future research on color preferences among Ghanaians.

Pain Relieving Light – (How) Is it Possible?

About 15% of the population suffer from migraines and it is estimated that about 40% of all people with migraines would benefit from preventive treatment, but only 3–13% use it. Migraine is a huge burden for society and individuals. Migraines can be intensified by light, and some patients need to stay in a dark room until the attack is over. People with this type of photosensitivity show a clear preference for light color, specifically green, which has been shown to be more comfortable and even pain relieving in some cases. We will present a feasibility study with the aim of preparing a series of experiments to investigate if regular short-term green-light-exposure can prevent migraines. We will present findings from the literature, developed light equipment, and plans for future testing of migraine friendly light solutions.

Deceptive pollinator lures benefit from physical and perceptual proximity to flowers.

Predators often use deception to exploit sensory and cognitive biases in prey. In pollinating insects, these include preferences for conspicuous colours associated with flowers, which predators such as orb-web spiders display as prey lures. Theory predicts that deceptive signal efficacy should covary with both their perceptual similarity and physical proximity to the resources-here, flowers-whose cues they are imitating. Here I used the colour-polymorphic jewelled spider Gasteracantha fornicata to test this prediction. I first examined spiders' capture success in the field, and found their visual resemblance and physical proximity to flowers interacted to mediate capture rates, with colour-similarity becoming increasingly important as the distance between spiders and flowers decreased. I then replicated this interaction experimentally. Spiders adjacent to colour-matched flowers enjoyed heightened capture success relative to those with nearby but colour-mismatched flowers. While spiders with flowers placed at a distance (irrespective of colour) recorded the fewest captures. These results support 'neighbourhood' effects in aggressive deception as receivers' vulnerability to exploitation is mediated by the local signalling community. More generally, they emphasise the importance of the broader information landscape in the ecology of communication, and suggest misinformation is most effective when physically and perceptually proximate to the truth.

Kelayakan Masker Tradisional Biji Pepaya Dan Ketan Hitam Untuk Perawatan Kulit Wajah Kering

Skin problems, especially on the face, are things that are considered to reduce appearance and have to spend a lot of money even though treating the face with natural ingredients is safer because it does not contain a mixture of chemicals. The natural ingredients in question are: Papaya seeds contain papain enzymes that can prevent wrinkles, shrink pores and moisturize the skin. Black sticky rice in addition to being a food ingredient can also be beneficial for skin beauty which can slow down premature aging, because it contains high antioxidants and anthocyanins, vitamin E and high fiber. This study aims to find out how the physical properties of papaya and black glutinous rice seed masks include color, aroma, texture, and preferences of panelists. This research is an experimental research with the object of research on papaya seed masks and black sticky rice. This type of research is quantitative using experimental methods.The data collection method used observation and testing of panelists' preferences for color, aroma, texture, adhesion of 2 makeup and beauty lecturers, 10 female students within the scope of UNP. The results showed that there was an influence of the use of papaya seed masks and black glutinous rice on dry skin care and had gray color criteria from mixing papaya seed powder and black glutinous rice, fragrant and delicious aroma, very smooth texture, moist, good elasticity felt tight and chewy.