Halalan Tayyiban Research Articles

The Mapping of Halal Critical Points in the Process of Distribution Chain of Chicken Meat Products in West Java (Case Study: Traditional Slaughtering House in Y Chicken House West Java)

Chicken meat is one of the most popularly consumed meat in Indonesia, particularly in West Java, according to the socio-economic research and chicken meat production in 2013 issued by the Official of Animal Husbandry West Java. The consumption of chicken meat each year reaches 3.6 kg. Cognizant that the population of Moslems is up to 99.67%, each production and consumption of meat has to fulfill the requirements of its halalan tayyiban (considered good and permitted according to the Islamic syaria law). Speaking of which, a number of activities directly concerning on its halal or haram, later called the halal critical point. This point produces variables and factors that affect both the halal and the haram of the chicken meat. The use of resource referred is to simplify the description of the existing variables and factors. The research method is that which explores the chain of chicken meat production supply. The result of this research is the mapping of the halal critical point, and the measurement in the form of scoring to slaughterhouse and market with the help of experts using AHP. Thus, it could be concluded that the most critical points lurk within the semi-modern slaughterhouse activities, while traditional slaughterhouse has fewer critical points. In the scoring results, the fulfillment of the scores is gained more in semi-modern slaughterhouses as well as modern markets than in that of traditional. Keywords: Halal Critical Point; Chicken Meat; Supply Chain; Mapping; Halalan Tayyiban

Halal food culture in Kuala Terengganu: Shariah perspective (Istitābat al-‘Arab)

Different cultures possess particular uniqueness in their culinary styles. Members in a society connect with each other through similar food patterns. People from different cultural backgrounds consume different foods with different culinary styles including ingredients used, preparation methods and consumption habits. Variations in food culture are basically due to different situations faced which vary according to different societies. Religion is perceived to play a part in shaping Kuala Terengganu’s food culture along with availability of food sources, geographical background, and historical background as well as migration. Considering that Kuala Terengganu is a predominantly Muslim district, its local food culture is by any means manifested by the prescription of Shariah Law, which is to consume halalan tayyiban and to bypass haram. This study attempts to review the concept of Istitābat Al-‘Arab pertaining to halal food rulings through various references found in different Quranic verses, hadith and principles. Also in this study, the different interpretations from major denominations in Islam (i.e. Hanafi, Maliki, Shafie and Hanbali) regarding the concept of Istitābat Al-‘Arab are discussed. Hence, this particular paper explains the concept of Istitābat Al-‘Arab in Shariah perspective in shaping Kuala Terengganu’s halal food culture with reference to local food rulings.

Maqasid Shariah in Modern Biotechnology Concerning Food Products

The development of modern biotechnology in food occurs rapidly simultaneously with the development of other technologies. As a result, a wide range of modern foods using biotechnology engineering technique has been produced. It is also recognisable, modern food that produced through this technique has its advantages and disadvantages. However, there are some products that are produced by mixing the halal (clean) and haram (unclean) things. Therefore, it raises doubt on Muslims whether it is permissible in Islam or not. Thus, a descriptive, comparative, and content analysis of the fiqh (maqasid sharia) and science (biotechnology) sources have been carried out so that the product meets the syarak (law). Through the study, any food products produced through modern biotechnology, such as genetically modified foods must meet the criteria set by the texts (al-Quran and Sunnah) and also in accordance with the maqasid sharia. The products must be taken from halalan tayyiban (allowed and clean) sources. In addition, it must be beneficial to human health, life, finance, and so on without neglecting the halalan tayyiban principle. Besides, it must be harmless to human because anything that bring harm to humans is forbidden in Islam.

The Administration of Halalan Tayyiban Products and Services in the Era of Islamic Caliphates under Hisbah Institution

A caliphate is a territory under the leadership of an Islamic steward known as a caliph, a person considered a religious successor to the Muhammad and a leader of the entire Muslim community. Historically, the caliphates were polities based in Islam which developed into multi-ethnic trans-national empires. During the medieval period, three major caliphates existed: the Rashidun Caliphate (632–661), the Umayyad Caliphate (661–750) and the Abbasid Caliphate (750–1258). The fourth major caliphate, the Ottoman Caliphate, established by the Ottoman Empire in 1517. One of the duties of a caliph is to administer and control the market which was included in Hisbah system. The Hisbah is a religious institution under the authority of the state that appoints people to carry out the responsibility of enjoining what is right, whenever people start to neglect it, and forbidding what is wrong, whenever people start to engage in it. The purpose of this is to safeguard society from deviance, protect the faith, and ensure the welfare of the people in both religious and worldly manners according to the Law of Allah. Allah has made it obligatory upon all Muslims to enjoin good and forbid wrongdoing to the extent of their knowledge and abilities. Halalan Tayyiban products and services were controlled under this institution. And this paper is an attempt to highlight such control in the history of Islam. How were Halalan Tayyiban products and services administered and controlled?

The Halal-Green in Al-Qur’an: A Conceptual Analysis

Halal and green concepts exist in numerous fields of study and are accepted universally. Nevertheless, there are still some related issues. First, both these concepts are applied separately although it is important to integrate them so that to create a management model that is holistic and comprehensive by incorporating both the physical and spiritual values. Second, the formation and implementation of the current halal and green concepts is eclectic and superficial in character because it focuses too much on tangible elements and materialistic achievements. Based on these issues, this working paper intended to study and build a halal-green concept based on the main source of Islamic knowledge, which al-Qur’an. The study and development was initiated based on the halalan tayyiban concept found in al-Qur’an using the thematic exegesis method. The findings showed that the halal-green concept emphasised tangible elements without neglecting the intangible elements, namely the spiritual and emotional (qalbu) elements. The concept also contains three dimensions such as the relationship between humans and Allah SWT as the Creator, the relationship amongst humans and the relationship between humans and nature. The integration of the halal and green concepts could be used to solve management issues in a more holistic and comprehensive manner.

KESELAMATAN PRODUK FARMASEUTIKAL DALAM PERUNDANGAN MALAYSIA DAN SYARIAH: SATU SOROTAN LITERATUR

Consumer right to safety is one of the rights that has beenrecognised universally. The view of protecting the basic rightsof consumer is widely accepted through the promulgation andeffective enforcement of consumer protection policies andlegislation. Product safety regulations are aimed to preventdangerous products from reaching the market or the consumerand inform the consumer on how to use the products safely. Atthe same time, product safety regulations also protect consumersagainst unreasonable, unacceptable and preventable risks. InIslamic perspective, the concept of halalan tayyiban and maqasidshariah are the main indicator in product safety regulation. Thisarticle will review the literature on the concept of consumerprotection and product safety regulation in Malaysian andShariah legislation.

Keselamatan Makanan Menurut Perspektif Islam: Kajian Terhadap Pengambilan Makanan Berisiko

This study discusses an issue of food safety from the perspectives of Islamic law by focusing on consumption of high risk food. The consumption of several kind of foods is believed to be a cause to certain disease to human, in which to some extent, will affect human immune systems. Food safety is not only protecting food production process but it is also improving health and nutrition. It is consistent with the principle of halalan tayyiban food which can be described as clean, safe and nutritious food. This article attempts to examines the relationship between halalan tayyiban and food safety. This study is is conducted by method of library research as well as field research. This study finds out that consuming risky food may be categorized into different rulings (hukm) depending on a person’s health condition.

Application of Halalan Tayyiban in the Standard Reference for Determining Malaysian Halal Food

The increase number of cases on the misuse of halal logo and questionable status of halal food has raised manyconcerns among the Muslim consumers regarding the status of halal food in Malaysia. The various reports onthe issues of fraud in halal food also indicate that there are weaknesses in the procedure of determining halalfood. In this case, an investigation on the procedures and standard reference used by the Department of IslamicDevelopment Malaysia (JAKIM) to determine halal food in Malaysia needs to be conducted in order to gain theconsumer’s trust and confidence on JAKIM’s logo. This study advocates that the concept of halalan tayyibanshould be used as the framework to determine halal products as it considers both the physical and spiritualbenefits of the food to mankind. So far, it has not been proven that the standard references used by JAKIM areconsistent with this concept. Specifically, this study aimed to investigate the application of halalan tayyiban inthe standards and procedures used by JAKIM to determine halal food in Malaysia. For this purpose, aframework for determining halal food based on the concept of halalan tayyiban has been developed. Four mainstandard references used by JAKIM, namely the Malaysian Standard MS 1500, MS 1480, MS 1514, Halal FoodManual Procedures, Food Acts 1983 and Food Regulations 1985 were then analysed based on the developedframework. Additionallly, semi-structured interviews were conducted with selected key personnel from JAKIMto verify the application of halalan tayyiban in the procedure of issuing halal food certification. This studyrevealed that the standard references used by JAKIM were consistent with the concept of halalan tayyiban. Thepractice taken by JAKIM’s personnel to issue the halal food certification also conformed to the concept ofhalalan tayyiban. It can be concluded that JAKIM has applied the concept of halalan tayyiban in determininghalal food in Malaysia. These findings help to improve the consumers’ confidence on the food determined ashalal by JAKIM. They also contribute to development of the well-being and sustainability of a community,especially the Muslim community.

Food quality standards in developing quality human capital: An Islamic perspective

Islam outlines two important standards to ensure foods consumed by Muslims are good, quality, pleasant and healthy. The first is the most well-known, that is halal or lawful. The second, equally important, is tayyib or good quality. Some foods may be halal, but it may not be good (tayyib) for consumption. Therefore, food quality standards which based on the concept of halalan tayyiban (lawful and good) should be implemented to offer reassurance to those of the Muslim faith as well as developing good quality human capital. This paper, therefore, aims to (1) offer an instructive understanding of food quality standards in Islamic perspective and (2) discuss on the significance of the food quality standards which entail the holistic concept of halal and tayyib in developing good quality human capital. This concept paper is a qualitative in nature. The authors apply a document analysis approach through deep and intense readings of the previous texts and literature related to the topic. The authors thoroughly analyse the pertinent literature and develop the relationship between quality foods and quality human being. This paper reveals that consuming good quality food bounded by Islamic dietary laws has an intense relationship in generating good health which leads to developing good quality human capital.