<![CDATA[Celery leaves (Apium graveolens L.) contain bioactive compounds that potentially affect the chemical quality of cured egg yolk. This study aimed to analyze the effect of adding celery leaf flour on the protein, fat, and salt content of cured egg yolk. The study was conducted from April to May 2026, at the Animal Husbandry Laboratory of Tanjungpura University, Pontianak, and the CV. Chemi-Mix Pratama Laboratory, Yogyakarta. The study used a Completely Randomized Design (CRD) with 5 treatments, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), and P4 (40%), and 5 replications. Egg yolks were cured for 96 hours at refrigerator temperature, then baked at 100°C for 40 minutes. Parameters measured included protein content using the Kjeldahl method, fat content using the Soxhlet method, and salt content using the Mohr method. Data were analyzed using ANOVA at the 5% level, followed by Duncan's test. The results showed that celery leaf flour had a significant effect on fat and salt content, but no significant effect on protein content. Protein content ranged from 15.84–17.01%, fat from 42.50–45.57%, and salt from 6.39–7.13%. The best treatment was P1 (10%), with a protein content of 17.01%, fat content of 42.68%, and salt content of 6.39%.]]>
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