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Commercial collagen, either comes from cow or pigs, usually are susceptible to biological contamination exposure. Other sources of collagen that are safe and halal are obtained from the fish skin waste. Collagen from fish skin can potentially cause allergies because fish proteins are generally allergen. The aims of this study is to isolation, characterization and testing the allergenic properties of protein collagen from Parang-Parang fish skin. Collagen analysis are done using UPLC and FTIR. Allergens properties assay done by using SDS PAGE electrophoresis and Immunoblotting. Collagen was isolate using 0.1 M NaOH in 12 hours and hydrolyse using 0.5 M acetic acid before experiment. The result shows non-collagen protein content is 0.2163 mg/mL, with 1.915% yield. FTIR analyst shows that chemical characteristic of the collagen has: some amide groups, which is amide A (3419.79), B (2924.09), I (1656.85), II (1558.48), dan III (1246.02) (cm-1); content of amino acid collagen constituent proline (13.19), alanine (10.733), arginine (10.148), glutamic acid (8.216)(%); and molecular collagen weight α1 (129), α2 (119), dan β (244) (kDa). Immunoblotting test results showed that there were no collagen protein binding sites with antibodies on nitrocellulose membranes which showed that collagen was not allergen