Abstract : Anthocyanin is a sub-type organic substance from the flavonoid, and is one example of natural- colored pigments. This substance can be found in food items such as Fermented Black Glutinous Rice. Aside from anthocyanin, previously studied Fermented Black Glutinous Rice samples also possess antioxidant activity that can be developed to prevent hyperlipidemia. However, the fermenting process on the black rice is known to affect the anthocyanin substance and the antioxidant activity contained within the black rice. This study is conducted to find out the specific effects caused by the yeast and its concentrations on the fermenting process. The results show that the yeast concentrations do affect the anthocyanin level and the antioxidant activity in the black rice. The anthocyanin level, after subjected to some pH differential tests, plummeted as the level of yeast concentrations went up. The highest anthocyanin level was obtained in the sample with 0.5% yeast concentration which was equal to 566,0226 mg / 100g. Likewise, the results of examination of antioxidant activity have decreased with increasing yeast concentration. The highest antioxidant activity was obtained at 0.5% yeast concentration. This is showed by the IC50 value of 81.9834 ppm which means the sample has strong antioxidant activity