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This study aims to study the at Kemaman Vocational College because the food coloring available in the market mostly uses artificial ingredients to get a more concentrated color. Beside, Hibiscus Flowers are often looks abandoned and left to dry. The implementation of this innovation was produced to prevent the occurrence of waste of natural materials that are abandoned. The Hibiscus Powder has many properties of its own ad it can also be used in various dishes and drinks. Next, the method used to response about this product is through a questionnaire that has been distributed to 30 lecturers at Kemaman Vocational College. The data is analyzed by using the interpretation of numbers and percentages. Next, the findings are presented in the form of a score table. A good reception among the lecturers will launch the process of selling the Hibiscus Powder innovation product at Kemaman Vocational College because this product helps consumers prepare nutritious and safe food because there is no chemical mixture.