Currently, native rice is important and has a high nutritional value, but also the lack of development of products in various forms in the three southern border provinces. The native jajo products were unique in consumption during the housewarming, harvest and raise home. This research aimed to study Majanu and Seribugantan varieties of rice, the ratio of rice flour and tapioca starch to sensory acceptance, the type and quantity of colored and flavored with herbs on properties and sensory acceptance. Effects of rice varieties, the ratio of rice flour and tapioca starch were observed. Native Jajo products were tested for sensory quality. The results revealed that Majanu rice variety and the ratio of rice flour and tapioca starch was 4 : 1 (by weight) gave the highest preference score of 7.45 (like moderately) when compared with Sibuguntang rice variety. The Jajo product using three types of herbs, pandan leaves, butterfly pea and chrysanthemum at concentration of 10% and 20%. Sensory testing showed that 10% pandan leaves gave the highest average preference score. In addition, the estimation of shelf-life of product in aluminium foil exhibited that samples could be stored up to 1 month at room temperature, the detected bacteria were not excess the standards prescribed dose of 1x10 3 cfu/g. Therefore, the use of rice flour Majanu native variety to produce the native Jajo and pandan juice to customize the color and smell was recognized by a sensory panel.