Tartaric Acid: An Analysis of Its Halal Status in Islamic Dietary Laws
Asid Tartarik: Satu Analisis Status Halalnya dalam Hukum Pemakanan Islam
DOI:
https://doi.org/10.53840/muwafaqat.v7i2.177Keywords:
Halal certification, Istihalah, Islamic dietary laws, Tartaric acid, Wine by-productsAbstract
This study examines the halal status of tartaric acid in Islamic dietary laws, focusing on four objectives: identifying sources, production methods, and effects; assessing ethanol content and intoxication potential; analysing the application of istihalah and istihlak principles; and establishing parameters for halal certification. The research employs a qualitative approach, utilizing library research to review fatwas, contemporary halal food science studies, and scientific literature on tartaric acid. Data analysis involves comparative, thematic, and interpretative techniques. Key findings reveal that tartaric acid's halal status is significantly influenced by its source and production method, with wine industry by-products being particularly contentious. While tartaric acid itself doesn't cause intoxication, potential ethanol contamination is a concern. The application of istihalah and istihlak principles in determining halal status is debated among Islamic scholars. The study establishes parameters for halal certification, including source, production method, ethanol content, and intended use. This research contributes to standardizing halal certification processes for tartaric acid and similar substances in the global halal food industry.
Kajian ini meneliti status halal asid tartarik dalam undang-undang pemakanan Islam, dengan memberi tumpuan kepada empat objektif: mengenal pasti sumber, kaedah pengeluaran, dan kesan; menilai kandungan etanol dan potensi memabukkan; menganalisis aplikasi prinsip istihalah dan istihlak; dan menetapkan parameter untuk pensijilan halal. Penyelidikan ini menggunakan pendekatan kualitatif, memanfaatkan penyelidikan perpustakaan untuk mengkaji fatwa, kajian sains makanan halal kontemporari, dan literatur saintifik mengenai asid tartarik. Analisis data melibatkan teknik perbandingan, tematik, dan interpretatif. Penemuan utama mendedahkan bahawa status halal asid tartarik dipengaruhi secara signifikan oleh sumber dan kaedah pengeluarannya, dengan produk sampingan industri wain menjadi isu yang sangat kontroversi. Walaupun asid tartarik sendiri tidak menyebabkan kemabukan, potensi pencemaran etanol menjadi kebimbangan. Aplikasi prinsip istihalah dan istihlak dalam menentukan status halal diperdebatkan di kalangan ulama Islam. Kajian ini menetapkan parameter untuk pensijilan halal, termasuk sumber, kaedah pengeluaran, kandungan etanol, dan tujuan penggunaan. Penyelidikan ini menyumbang kepada penyeragaman proses pensijilan halal untuk asid tartarik dan bahan-bahan serupa dalam industri makanan halal global.
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