Synergistic effect of mixing extracts of maquiberries and grapes in hair dyeing process was investigated. The chromaticity and color change dependent on dyeing duration and pH change at a dyeing temperature of 40℃ was observed at 540 nm, the maximum absorption wavelength of anthocyanin. FeSO₄, AlK(SO₄)₂, CuSO₄, Co(NO₃)₂ was used as a mordants, and the mordants was used to measure the mordanting effect and colorfastness of hair after dyeing treatment. The K/S value of mixed extracts of maquiberries and grapes was 16.761-18.765, and as the dyeing time increased, the K/S value also increased. The a* value was 13.998-16.954, and as the duration of dyeing time increased, the a* value of red, the intrinsic color of anthocyanin increased. It appears that as the maquiberry and grape extracts becomes mixed, different metal ions that work as mordants in the mixed extract and increased the fixing effect and resulted in a synergistic effect. Anthocyanin pigment of mixed extract of maquiberries and grapes had a relatively highest K/S value of 56.389 and a* value of 5.136 at a pH of 3 and showed a dark red color. Fixing the mixed extract of maquiberries and grapes with FeSO₄ resulted in a black color with a hint of dark violet, indicating that dyeing of grey hair with black hair color is possible. AlK(SO₄)₂ showed a dark red color, and CuSO₄ showed a dark violet color. Co(NO₃)₂ showed a bright red color. K/S value of colorfastness of mixed extract of maquiberries and grapes was 48.500-58.108, and it appears that there was a greater synergistic effect than just using maquiberry and grape skin separately. Further research showed that K/S value and a* value of anthocyanin, a natural pigment of mixed extracts of maquiberries and grapes, increased compared to just using maquiberries and grapes independently. Using mordants allows implementation of various colors and improves colorfastness, so it is possible to expect improvement in effectiveness of hair dyeing treatment through these qualities.