A discriminant method as a model that can be used for identification of the lard in the foods. This research about the discriminant process between lard, VCO, chicken and beef using HPLC-UV. The results showed that the triglycerides composition in the lard and VCO have different. This result showed that the lard, VCO, chicken, and beef can be distinguished using principal component analysis. However, the analysis of triglycerides composition using HPLC-UV is not specific and simple method because of the other hydrolysis products from triglycerides will be detected with UV detector. The TGA analyses are very difficult to controlling the hydrolysis process. Then, the authentication and discrimination based triglycerides composition can’t applicable using HPLC-UV instrument. This is new information for authentication halal food which the HPLC-UV instrument have a weakness for authentication analysis based on TGA composition. The solution for this problems is optimized the TGA hydrolysis process and the derivatization of fatty acid with 2.4 dibromo acetophenone.