Parameter Halalan Tayyiban dari Perspektif Maqasid Al-Syariah dalam Produk Makanan Enzim
The Parameter of Halalan Tayyiban from Maqasid al- Syariah Perspective in Enzyme Food Products
DOI:
https://doi.org/10.53840/muwafaqat.v5i2.129Keywords:
Halalan Tayyiban, Haram, Maqasid Al-Syariah, EnzimAbstract
Enzim telah digunakan sejak zaman dahulu lagi oleh masyarakat Melayu dalam penyediaan serta pemprosesan makanan. Contohnya, daun betik digunakan dalam merebus daging atau ayam. Dari sudut saintifik, daun betik mempunyai enzim yang dinamakan papain yang berfungsi sebagai pengurai, menatijahkan daging atau ayam yang lebih lembut. Namun begitu dengan kepesatan teknologi, kini enzim ini tidak lagi digunakan dalam bentuk yang semulajadi atau konvensional malah ia dihasilkan di makmal dengan menggunakan alatan yang moden. Maka, umat Islam amat terdedah dengan bahan-bahan campuran yang tidak jelas serta samar dari sudut hukum halal haram, sama ada ia bertepatan dengan konsep halalan tayyiban atau sebaliknya. Oleh itu, artikel ini bertujuan untuk merungkai berkaitan dengan konsep halalan tayyiban dari perspektif Maqasid Al-Syariah dalam produk makanan enzim. Kajian ini merupakan kajian kualitatif dengan menggunakan kaedah analisis dokumen melalui sumber bacaan seperti kitab turath, tesis dan artikel yang berkaitan bagi memperoleh data dan maklumat kajian. Hasil kajian mendapati bahawa konsep halalan tayyiban dari perspektif Maqasid Al-Syariah adalah keperluan untuk digunapakai sebagai paramater dalam penentuan hukum halal haram penghasilan produk makanan enzim. Keperluan bagi kajian akan datang untuk menggabungkan pelbagai prinsip lain bagi menghasilkan penentuan hukum yang lebih komprehensif bagi penggunaan enzim dalam produk makanan.
Enzymes have been used since ancient times by the Malay community to prepare and process food. For example, papaya leaves are used in stewing meat or chicken. From a scientific point of view, papaya leaves have an enzyme called papain that works as a decomposer resulting in softer meat or chicken. However, with the speed of technology, now this enzyme is not used in a natural or conventional form instead, it is produced in a laboratory using modern tools. Therefore, Muslims are very exposed to mixed ingredients that are not clear and obscure from the point of view of halal and haram law, whether it coincides with the concept of halalan tayyiban or vice versa. Therefore, this article aims to unravel related to the concept of halalan tayyiban from the perspective of Maqasid Al- Shariah in enzyme food products. This study is a qualitative study by uses document analysis methods through reading sources such as scriptures, theses, and related articles to obtain research data and information. The results of the study found that the concept of halal tayyiban from the perspective of Maqasid Al-Shariah is necessary to be used as a parameter in the determination of halal and haram law for the production of enzyme food products. The need for future research combines various principles for the production of a more comprehensive legal determination of the use of enzymes in food products.
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