Penggunaan Enzim Transglutaminase sebagai Sumber Makanan Halal menurut Kerangka Maqasid Syariah
The Use of Transglutaminase Enzyme as a Halal Food Source in the Light of Maqasid Shariah Framework
Keywords:
Halal, Haram, Maqasid Syariah, Enzyme, Transglutaminase (TGase)Abstract
The advancement of technology brings various challenges to muslim community in the aspect of halal food products. The mixture of haram sources today is neither in the form of conventional nor raw materials only but rather from processing method that could form new substances such as transglutaminase (TGase) enzyme. This study aims to explore the principle of halal and haram of TGse food-based products in the perspective of Maqasid Syariah. This study employs qualitative method via library research by reviewing documented sources such as traditional literatures, thesis and article journals to collect relevant data and information. This study is analysed deductively. The results show five principles are developed namely source of origin principle, no harm principle and preservation from ad-dharuriyyat principle, slaughter according to syarak principle, Istihalah sahihah principle and cleanliness principle. It is hoped that these five principles shall help in determining the ruling process of using TGase in food products. The need of future research might integrate various principles in determining the hukm comprehensively towards the usage of enzyme in food products.
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References
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