Abstract 

A cosmetic product called blush is applied to the face to give colour or aesthetic appeal. Red carotenoid pigments found in tomato fruit (Solanum lycopersicum L.) can be utilized as natural colours. This research aims to formulate and evaluate the blush on the physical properties of tomato fruit extract with concentrations of 3% (F1),5% (F2) and 7% (F3). The results of organoleptic research showed that F1 was light orange, F2 was orange, and F3 was bright orange. The entire formula smells of rosae and has a smooth and homogeneous texture. The pH value of the whole formula is 6.0. Evaluation of spreadability shows that the entire formula adheres after five applications. This research concludes that tomato fruit extract affects the physical properties of blush on powder, namely organoleptic odour and colour. However, it does not affect organoleptic texture, pH, homogeneity and spreadability.