Black garlic is processed garlic under high temperature (65-90 °C) and humidity (60-80%) during a period (Kimura et al., 2017;Lu et al., 2017). Black garlic has a brown color, less flavor, and high antioxidant properties. Total phenolic of black garlic increases 4-10 fold compared to fresh garlic. Total polyphenol, flavonoid, and antioxidant activity were 58.33 mg GAE/g, 15.37 mg RE/g, and 74.48%, respectively (Choi et al., 2014). Not only as antioxidant agents, black garlic also act as antimicrobials (Altuntas & Korukluoglu, 2019). Black garlic contain phenolic compound, β-carbolines alkaloids (Cao et al., 2007), melanoidins (Wang et al., 2011), organic acids and organic sulfur compound (Yin & Cheng, 2003;Lin et al., 2019). According to Arslaner (2020) organic sulfur compound decrease the yeast-mould compared to the control. This study aimed to determine the antioxidant effect of black garlic powder as a source of natural antioxidants on the physical quality, chemical quality, antioxidant activity, TPC, and sensory quality, of duck nuggets during storage.