TEORI ISTIHALAH MENURUT PERSPEKTIF ISLAM DAN SAINS: APLIKASI TERHADAP BEBERAPA PENGHASILAN PRODUK MAKANAN

Authors

  • Mohammad Aizat Jamaludin University of Malaya, Malaysia

Keywords:

istihalah, halal, makanan

Abstract

Basically, this article focuses on the theory of istihalah from both
Islamic and modern science perspectives. It involves discussions on
the application of istihalah in several food products, whether it is
classified as istihalah sahihah (acceptable change) or istihalah fasidah
(unacceptable change). In order to achieve the objective, samples of
animal-based food products are used to analyse the theory of istihalah.
The research finding shows that istihalah is relevant as a purification
alternative to solve the recent issues on food product.

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Published

01-01-2009

Issue

Vol. 17 No. 1 (2009): Jurnal Syariah

Section

Articles

License

COPYRIGHT: Unless otherwise stated on the individual article, articles are published under the Creative Commons Attribution-NonCommercial 4.0 International Licence (CC BY-NC 4.0). This licence permits reproduction, distribution and adaptation for non-commercial purposes, provided that appropriate credit is given, a link to the licence is included, and any changes are indicated. No additional permission is required for uses permitted by the licence. Commercial use requires separate permission from the copyright holder, unless otherwise permitted by applicable law.

How to Cite

TEORI ISTIHALAH MENURUT PERSPEKTIF ISLAM DAN SAINS: APLIKASI TERHADAP BEBERAPA PENGHASILAN PRODUK MAKANAN. (2009). Jurnal Syariah, 17(1), 169-194. https://jummec.um.edu.my/index.php/JS/article/view/22748

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