The objectives of research were knowing comparison between kind of stabilizer, and stabilizer concentration exactly to get rosella velva product which has the best characteristic.The advantages of research were given alternative way to processing rosella become a more durable product. And the other advantage of research is getting more varian of frozen dessert that has containing low fat, so the product was safe for consumen with a diet program, and get the benefits of rosella at the product. The design of doing in this research were includes two factors are kind of stabilizer as A faktor that level a1 (gelatin), level a2 (gom arab) and level a3 (CMC), and stabilizer consentration as B factor that level b1 (0,3%), level b2 (0,4%) and level b3 (0,5%). While the design of testing in this reseach was using pattern of 3 x 3 factorial according to Random of Group Design (RGD) by Three times reviews. The results of research were kind of stabilizer as (A) factor was influenced in overrun, the colour and the flavour of the product. Stabilizer concentration factor (B) was influenced in overrun and colour of product. The interaction of two that factors (AB) was influenced in the overrun, melting speed, and colour in a product. The best rosella velva product based on a scoring test to a result of chemistry and physical analysis and organoleptic testing was the product that kind of stabilizer gom arab with the concentration 0,4% (a2b2). Keyword : Stabilizer, velva, characteristic.