The presence of lard in cream oils create a serious problem for muslims.
Adulteration of lard and virgin coconut oil in the cream purpose to increase the
viscosity. This study purpose to analyze the differences in spectral profile lard and
virgin coconut oil using FTIR spectroscopy and PCA. Lard produced from
rendering pig adipose tissue using the oven to 100ºC and soxhletation. Mixture of
lard and virgin coconut oil made formulations cream with a concentration of 100:
0, 80:20, 50:50, 20:80 and 0:100. Lard and virgin coconut oil is extracted by
soxhletation methods. Spectrum of FTIR showed four peaks that characterizes the
lard, which is 725 cm-1, 1118 cm-1, 1165 cm-1 and 3008 cm-1 and the fourth peaks
used in the analysis of PCA. The results of PCA showed groupings different
quadrants between lard and virgin coconut oil.