Corned beef is one of the processed meat products that have been circulating
in the community, the mixing of pork on raw materials of corned beef products due
to the cheaper price of pork compared with other meat prices. This study aims to
analyze the contents of lard, with one method that can analyze the existence of pig
content that is using Fourier Transform Infrared (FTIR) spectroscopy combined
with chemometric with Principal Least Square (PLS) as a quantitative and Principal
Component Analysis (PCA) analysis as a qualitative analysis. Corned beef samples
are prepared by preparing meat and pork, corned beef with pork-beef concentration
variation of 0, 25, 50, 75, 100% pork in processed beef cattle. Bligh & Dyer
extraction method with chlorofom solvent, methanol and aquadest. The PLS model
gives good result of calibration model with linear equation y = 0,9967x + 0,1704, determination coefficient value (R2) equal to 0.9985 and Root Mean Square Error of Calibration (RMSEC) value is 1.54. Validation of the model also gives good result with Root Mean Square Error of Prediction / Validation (RMSEP) value of 0.0519 and R2 value is 0.9966. The PCA model can classify the fat content of lard and tallow, with the results of the corned beef analysis in the market of 3 samples no lard contaminant were found.