This study aims to examine the use of freeze-dried rosella extract in the processing of se'i beef as a food additive. The experimental design used was a completely randomized design (CRD) consisting of 5 treatment levels of freeze-dried rosella extract where: R0: without freeze-dried rosella (control); R1 = rosella 10 %; R2 = rosella 12 %; R3_rosella 14 % and R4 = rosella 16 %, and 3 replications for each treatment. The research material used was the Biceps femoris muscles of Bali cattle. Parameters observed were: L* value (brightness), pH, protein content and fat content. Data were analyzed using analysis of variance (ANOVA) using the SPSS program. The results showed that the higher the level of rosella extract application, the higher the brightness value and protein content which had a highly significant effect (P<0.01) on se’i beef as well as the pH value which had a significant effect (P<0.05) while the fat content decreased which was highly significant (P<0.01). In conclusion, application of roselle extract levels of 10 % -16 % to se’i beef increases the brightness value and protein content and reduces the fat content and pH value so that the resulting meat product is suitable for consumption. Freeze dried rosella products can be used as food additive.