<![CDATA[Cured Egg yolk is a processed egg yolk product made through dry curing, which still has a weakness in the form of a less firm texture and potential fat oxidation. Celery leaf (Apium graveolens L.) contains flavonoids, tannins, essential oils, and phenols with potential to improve the product's functional quality. This study aimed to determine the effect of celery leaf flour addition on the physical and sensory quality of cured egg yolk and to determine the best treatment. The study was conducted in March-April 2026 in Pontianak using a Completely Randomized Design (CRD) with 5 treatments and 5 replications, namely 0%, 10%, 20%, 30%, and 40% celery leaf flour. Parameters observed included moisture content, L*a*b* color, texture, and sensory color, aroma, taste, texture, and preference level by 30 panelists. Results showed celery leaf flour addition had no significant effect (P>0.05) on physical parameters, with moisture content 16.04-17.56%, L* 76.40-77.90, a* 8.88-9.95, b* 46.47-48.75, and texture 26.92-36.72 N, and no significant effect on sensory color 2.30-2.83, aroma 1.57-2.13, taste 2.53-2.83, and preference level 3.20-3.47, but a significant effect (P<0.05) on sensory texture 2.80-4.10. he best treatment based on De Garmo (1984) was P4 (40%), recommended as the best concentration.]]>
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