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

2009-01-01

How to Cite

Jamaludin, M. A. (2009). TEORI ISTIHALAH MENURUT PERSPEKTIF ISLAM DAN SAINS: APLIKASI TERHADAP BEBERAPA PENGHASILAN PRODUK MAKANAN. Jurnal Syariah, 17(1), 169–194. Retrieved from http://ojie.um.edu.my/index.php/JS/article/view/22748

Issue

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

Section

Articles

License

COPYRIGHT: All rights reserved. Not allowed to be reproduced any part of articles and contents of this journal in any form or by any way, whether electronic, mechanical, photocopying, recording or otherwise without permission in writing from the Chief Editor, Jurnal Syariah.

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