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All Journal Al-Qanun: Jurnal Pemikiran dan Pembaharuan Hukum Islam
Imelda Fajriati
Prodi Studi Kimia Universitas Islam Negeri Sunan Kalijaga Yogyakarta
Law, Crime, Criminology & Criminal Justice

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Teknologi Pangan Hewani dalam Wacana Halal dan Haram Imelda Fajriati
Al-Qanun: Jurnal Pemikiran dan Pembaharuan Hukum Islam Vol 13 No 2 (2010): Al-Qanun Vol. 13, No.2, Desember 2010
Publisher : Fakultas Syariah dan Hukum UIN Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.182 KB) | DOI: 10.15642/alqanun.2010.13.2.394-423

Abstract

The discourse surrounding halal and haram food in Islam remain hot issue among muslims. It is because the difficulty in differentiating the halal from the haram, especially those of meat and fat products in which all related products of pig is forbidden in Islam. There are also many food products which contain forbidden substances so that determining their lawfulness is not an easy feat. The impact of food processing technology which causes this problematic issue is actually can be mitigated if Muslim community are given enough information about technological development in food industry. Physical characteristics of beef and ham can be conveniently determined, among other things by looking at their color, fiber, meat, fat appearance, texture, and scent. Nonetheless, if chemical compound or chemical degraded substances have been processed from pig related substance, such as shortening, gelatin, and fattyacid to be made as food products, its physical characteristics is no longer easy to determine. Thus, to make things clear, chemical examination is the only answer. By doing so, chemical structure of beef and ham can remain detected.
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