Production of fish protein concentrate (FPC) employing chemical and enzymatic extraction process often resulted in several weaknesses, including high cost, low yield, and reduced nutritional and functional properties of FPC. The present study aims to produce protein concentrate extracted from Snakehead fish (Channa striata) using two different methods, namely heating and combination methods, and to investigate the characteristics of resulted FPC. In the heating method, the cooked meat was mixed with distilled water and heated at 80°C prior centrifugation, drying and grinding into powder. In contrast, in the combination method, the minced meat was treated with combination techniques between washing and acidification. The protein concentrates were analyzed for parameters of yield, proximate value, colour and functional properties, including water absorption capacity, fat absorption capacity, water holding capacity, emulsion activity and emulsion stability. Results showed that the yield of protein concentrate produced from combination and heating methods were 27±0.01% and 21±0.01%, respectively. Combination method produced fish protein concentrate with lower ash and fat contents compared to the heating method. Both methods resulted in fish protein concentrate with light yellow colour; however, fish protein concentrate produced by the combination method demonstrated a higher ability to hold and absorb water which is desirable for food formulation.