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Haram sources in food processing according to shariah perspective

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dc.FundingDetailsAP-2017-002/1 Universiti Kebangsaan Malaysia Ministry of Higher Education, Malaysia Foundation for Fundamental Research on Matter: FRGS/2/2013/SS103/UKM/03/2
dc.FundingDetailsThis study is financed by the Fundamental Research Grant Scheme (FRGS) (FRGS/2/2013/SS103/UKM/03/2), UKM and the Ministry of Higher Education Malaysia and the research grant of Cabaran Arus Perdana (AP-2017-002/1), Universiti Kebangsaan Malaysia.
dc.contributor.affiliationsPERMATA Insan College
dc.contributor.affiliationsUniversiti Kebangsaan Malaysia (UKM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorMohd Kashim M.I.A.en_US
dc.contributor.authorMat Zain M.N.en_US
dc.contributor.authorAhmad M.Y.en_US
dc.contributor.authorJamsari E.A.en_US
dc.contributor.authorMat Zin D.M.en_US
dc.date.accessioned2024-05-29T01:57:02Z
dc.date.available2024-05-29T01:57:02Z
dc.date.issued2018
dc.description.abstractIslam lays down clear guidelines and legal principles concerning the legality of materials from haram sources, whether from animal or unclean sources. This article studies the legality of using unclean material in the making of foods based on the views of the four madhhab (schools of jurisprudence). The views of the jurists are analysed to ensure their practice is suitable for Malaysia. The qualitative research method used is more towards library research which involves data collection and analysis from shariah evidence as well as turath (original Arabic) books. The reason is that jurists differ in their views on the issue of modification or transformation of unclean material in food products. Hence, this article discusses the grounds for fiqh views relating to foods made from haram and unclean sources. It is necessary to note that the Shafi�i and Hanbali madhhab are stricter on this issue. Their opinion is that the legal status of any product may only be ascertained from the beginning stage of its process. If it is the resulting product from halal materials, then the end product is halal. But if it is made of unclean material and haram from the beginning, then the end product is also haram. On the other hand, the Maliki and Hanafi madhhab are quite lenient in determining the legality of this issue. A food product is not considered as unclean if its original properties have changed or transformed into new properties. Even so, the two views are agreed on prohibition of all new products which are harmful and disadvantageous to humans whether directly or otherwise. Discussion of results finds that the views of the Hanafi and Maliki madhhab are easier to apply in ascertaining the legal status of products for external consumers at the global level, while the views of the Shafi�i and Hanbali madhhab are safer to be practised in Malaysia, as the fatwa institution applies Shafi�i princples and practice, particularly to current dietary issues. � IAEME Publication.en_US
dc.description.natureFinalen_US
dc.identifier.epage1443
dc.identifier.issn9766308
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85046491169
dc.identifier.spage1437
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85046491169&partnerID=40&md5=2fd106df1356a305a35d9bdbc6c5183a
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9895
dc.identifier.volume9
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherIAEME Publicationen_US
dc.relation.ispartofInternational Journal of Civil Engineering and Technologyen_US
dc.sourceScopus
dc.subjectHaram sourcesen_US
dc.subjectIstihalahen_US
dc.subjectMixtureen_US
dc.subjectUnclean materialsen_US
dc.titleHaram sources in food processing according to shariah perspectiveen_US
dspace.entity.typePublication

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