The aim of this study was to observe the activity of anti-collagenase from turmeric and tamarind leaves extract, the preferable concentration of the extract in the cream, and ability of the cream as anti- collagenase. This research followed some stages as follows. Ability of the extract, as anti-collagenase with concentration (0, 20, 40 and 60) µg/L and the concentration of the extract in cream (0, 50, 100 and 150) mg GAE/100 g cream. Cream from the extracted plants was stored for six weeks and observed for its physical characteristics, organoleptic, and anti-collagenase activity.The extracts of turmeric and tamarind leaves show an anti-collagenase activity with IC50 of 4.403mg/mL. The cream from the extracted plants with total phenolic of 50 mg GAE/100g indicated a stable condition until the sixth week. The homogeneous cream showed a high viscocity; 10,114 cp and spreading power: 5.6 cm stuck for 30.1 seconds. The separation ratio and the pH of the cream were 1 and 7.43 respectively. The observation results suggested common acceptable organoleptic color, scent, and spreading power with low anti-collagenase activity, IC50: 1,792.75µg/mL.