Protease from Bacillus sp. HTcUM7.1 was an alternative substitute for pork products and was known to be used in the halal collagen extraction process from milkfish scales. This study aimed to optimize the conditions for the extraction process of the milkfish by a protease from Bacillus sp. HTcUM7.1. The experimental design in this study used one factorial of completely randomized design (CRD). The research stages were the preparation of milkfish scales, production of crude extract protease, and the optimization of temperature, time, and pH, respectively. The optimum condition was determined based on the highest of soluble collagen protease (PSC) levels measured using the Lowry method. This study's control variable was 5 g of fish scales that had been pretreated with NaOH, crude extract of protease with an activity of 1.56 U with a total volume of 36 mL. The results showed that the enzyme activity resulting from Bacillus sp. HTcUM7.1 in milk-skim agar were 0.98 ± 0.48 U/mL. The protease performance of Bacillus sp. HTcUM7.1 for the halal collagen extraction process can be increased. A total of 1.56 U crude extract protease from Bacillus sp. HTcUM 7.1 in citrate buffer pH 4 with a total volume of 36 mL optimum extract 5 g of milkfish scales at 25°C, for 42 h. The improvement of the protease production method from Bacillus sp. HTcUM 7.1 and exploration of its selectivity in various types of fish waste are needed for the development of halal collagen production process methods.