<![CDATA[Cured egg yolk is a processed egg yolk product preserved using a mixture of salt and sugar. Its high unsaturated fat content makes it susceptible to oxidation, which can reduce product quality during storage. The addition of natural antioxidants is needed to slow down this process. Celery leaves (Apium graveolens L.) contain bioactive compounds, such as flavonoids, tannins, and phenolics, which have potential as antioxidants. This study aimed to analyze the effect of celery leaf flour addition on the pH, peroxide value, and antioxidant activity of cured egg yolk and to determine the optimal concentration. The study used a Completely Randomized Design with five treatments and five replications, consisting of celery leaf flour addition at 0%, 10%, 20%, 30%, and 40%. Data were analyzed using ANOVA followed by Duncan’s multiple range test at the 5% significance level. The results showed pH values of 5.97-6.01, peroxide values of 0.13-0.61 meq O₂/kg, and IC₅₀ values of 21,702.77-24,888.31 ppm. The peroxide values of all treatments remained below the SNI 01-3741-2013 limit of 10 meq O₂/kg. The 30% treatment was considered the best, with a pH of 5.97, peroxide value of 0.46 meq O₂/kg, and IC₅₀ of 21,702.77 ppm.]]>
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