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Brown rice contains anthocyanin which has antioxidant activity so that it can inhibit the formation of free radicals in the body if consumed. This study aims to determine the effect of dangke substitution level with brown rice flour on the quality of dangke nuggets during cold storage for 14 days. This study is using completely randomized design (CRD) factorial pattern with two factors, namely: dangke substitution level with brown rice flour (0%, 10%, and 20%) and duration of storage in refrigerator (0 days, 7 days and 14 days). The parameters analyzed were antioxidant activity with DPPH free radical scavenging activity method, pH value, and the TBA value of dangke nuggets. The results showed that the level of brown rice flour and storage duration had a highly significant effect (P <0.01) on antioxidant activity, pH value, and TBA value of the product. The interaction between the two factors had highly significant effect (P <0.01) on antioxidant activity. Increased levels of brown rice flour increased antioxidant activity and pH value and decreased TBA value, while increasing storage time increased antioxidant activity and decreased the pH and TBA value of the product. Dangke nuggets with 10% and 20% brown rice flour levels have relatively the same antioxidant activity on the 7th and 14th day of storage. Dangke nuggets with 10% level of brown rice flour have good quality for 14 days storage in cold temperatures.