The research aimed to determine the physical and chemical properties of fish-skin pempek with the addition of red and black rice flours. Pempek is one of traditional foods in Indonesia that is made of minced fish-filled and starch. This research used a Factorial Randomized Block Design with two factors. The first factor consisted of the kinds of pigmented rice flours (red and black rice flours) and the second factor was the concentration of rice flours (10%, 20%, 30%, 40%, w/w). The analysis of variance showed that the kinds and the concentrations of pigmented rice flours added, as well as their interactions had a significant effect on antioxidant activity, moisture, ash, fat and protein contents of dried fish skin-pempek. The highest antioxidant activity was found in the treatment of the addition 40% of black rice flours with the value of IC50 of 1,045.83 ppm.
