PLS quantitative analysis shows lard content in the sample is 43.6% 73.5% 61.7% 63.0% 37.0% and 30.4%. FTIR spectra and analysis results using PCA and PLS on samples of 6 imported chocolate variants show a lard content which is marked by the appearance of eikosadienoat 11.14 acid at a retention time of 38,8 minutes in the chromatogram. Eikosadienoat 11.14 acid is a marker of the presence of lard appearing with a mixture of lard concentration at ≥ 10%. 250 papers on various aspects of vibrational spectroscopy most of his research is oriented towards solving problems by infrared and Raman spectroscopy. After being compared with library WILLEY7, it shows eikosadienoat 11.14 acidic compounds. The Second Edition of Fourier Transform Infrared Spectrometry brings this core reference up to date on the uses of FT-IR spectrometers today. Based lard chromatogram, it shows the peak appeared at a retention time of 38,8 minutes. The relationship between the actual value and the predicted value of lard in chocolate yields the equation Y= 1,000x-0,0378, (R 2 0,997 and RMSEC 1,563) with a minimum limit of detection at a concentration of 4%. Analysis of PCA and PLS calibration models in the fingerprint region 999.053 - 1190.638cm - 1 can be used for lard identification in chocolate fat. FTIR spectra analysis result of lard and chocolate in the wave number region of 4000-650 cm - 1 shows a typical lard -specific difference at wavenumber region 3006.8 cm - 1 1118.84 cm - 1 1097.42 cm - 1. The analysis using FTIR and GCMS spectrophotometry for halal authentication on several variants of imported chocolate products circulating on the market has been performed.
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