This study aims to determine the characteristics of the morphophysiology of black rice with the use of several antioxidant sources at several levels of salinity. This study uses a randomized factorial group design, which is an antioxidant source and soil salinity level. Sources of antioxidants, consisting of; without antioxidants (A0), garlic extract (A0), Kepok banana peel extract (A0) and ascorbic acid (A0).