Background: Pomelo is a fruit with a high nutritional value. However Its use as food ingredients has not been optimized. Seaweed can lose its nutrients content due to various treatments in processing. Pomelo albedo was known for its vitamin C, fibre and pectin content. This substitution can increase nutritional value on food. Objective: This study aimed to increase the nutrient value in seaweed jelly product by pomelo albedo as a substitution and its pectin expected to replace the use of gelatin in jelly making. Methods: This research was an experimental study with a completely randomized design (CRD) method with one factor, specifically the addition of pomelo albedo. Results: There is a significant difference in vitamin C and dietary fibre content in each treatment group (p-value 0.000). The highest content of vitamin C and dietary fibre was found in samples by 45% pomelo albedo substitution with vitamin C 32.39% and dietary fibre 2.60%. The texture of jelly shows a significant difference with p-value 0.041. Conclusion: The substitution of pomelo albedo gave a significant difference in increasing vitamin C and dietary fibre content in seaweed jelly. In addition the right amount of pomelo albedo can be used as a substitute for gelatin.