Determination of permissible alcohol and vinegar in Shariah and scientific perspectives

The halal food production industry is gaining greater attention among Muslim and non-Muslim majority countries, particularly due to the increase of global market demand. One of the critical areas in issuing halal certified food is the determination of allowable alcohol content in food and drinks. Th...

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Main Authors: Jamaluddin, Mohammad Aizat, Mat Hashim, Dzulkifly, Abdul Rahman, Russly, Ramli, Mohd Anuar, Ab. Majid, Mahmood Zuhdi, Othman, Rashidi, Amin, A.
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/50475/1/%2861%29.pdf
http://psasir.upm.edu.my/id/eprint/50475/
http://www.ifrj.upm.edu.my/23%20(06)%202016/(61).pdf
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Institution: Universiti Putra Malaysia
Language: English
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spelling my.upm.eprints.504752017-02-28T10:49:11Z http://psasir.upm.edu.my/id/eprint/50475/ Determination of permissible alcohol and vinegar in Shariah and scientific perspectives Jamaluddin, Mohammad Aizat Mat Hashim, Dzulkifly Abdul Rahman, Russly Ramli, Mohd Anuar Ab. Majid, Mahmood Zuhdi Othman, Rashidi Amin, A. The halal food production industry is gaining greater attention among Muslim and non-Muslim majority countries, particularly due to the increase of global market demand. One of the critical areas in issuing halal certified food is the determination of allowable alcohol content in food and drinks. The level of alcohol content has not standardized in several standards and fatwa of Islamic scholars. In Islam, the alcohol in several fruit products is produced through fermentation process such as takhammur (wine making) and takhallul (vinegar making). The fermentation process gives an impact to the status of the food products either permissible or prohibited. Therefore, the purpose of this paper is to discuss on the determination of permissible alcohol and vinegar by fermentation process content in selected food products from Shariah and science perspectives. In doing so, the views of authentic of Islamic Law in this issue are supported by lab work approached. As a result, in the first phase there are three types of by products from takhammur, while two types of takhallul. All the products can be determine of the alcohol content and give an implication of the status either permissible (halal) or prohibited (haram). Hence, in juice considered as halal due to lower of alcohol content. While cider or alcoholic beverage is haram due to above alcohol level permitted which is above of the 1%. Besides, cider vinegar or vinegar is halal by the interpretation of hadith of permissible conversion from alcoholic to vinegar itself. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50475/1/%2861%29.pdf Jamaluddin, Mohammad Aizat and Mat Hashim, Dzulkifly and Abdul Rahman, Russly and Ramli, Mohd Anuar and Ab. Majid, Mahmood Zuhdi and Othman, Rashidi and Amin, A. (2016) Determination of permissible alcohol and vinegar in Shariah and scientific perspectives. International Food Research Journal, 23 (6). pp. 2737-2743. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(06)%202016/(61).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The halal food production industry is gaining greater attention among Muslim and non-Muslim majority countries, particularly due to the increase of global market demand. One of the critical areas in issuing halal certified food is the determination of allowable alcohol content in food and drinks. The level of alcohol content has not standardized in several standards and fatwa of Islamic scholars. In Islam, the alcohol in several fruit products is produced through fermentation process such as takhammur (wine making) and takhallul (vinegar making). The fermentation process gives an impact to the status of the food products either permissible or prohibited. Therefore, the purpose of this paper is to discuss on the determination of permissible alcohol and vinegar by fermentation process content in selected food products from Shariah and science perspectives. In doing so, the views of authentic of Islamic Law in this issue are supported by lab work approached. As a result, in the first phase there are three types of by products from takhammur, while two types of takhallul. All the products can be determine of the alcohol content and give an implication of the status either permissible (halal) or prohibited (haram). Hence, in juice considered as halal due to lower of alcohol content. While cider or alcoholic beverage is haram due to above alcohol level permitted which is above of the 1%. Besides, cider vinegar or vinegar is halal by the interpretation of hadith of permissible conversion from alcoholic to vinegar itself.
format Article
author Jamaluddin, Mohammad Aizat
Mat Hashim, Dzulkifly
Abdul Rahman, Russly
Ramli, Mohd Anuar
Ab. Majid, Mahmood Zuhdi
Othman, Rashidi
Amin, A.
spellingShingle Jamaluddin, Mohammad Aizat
Mat Hashim, Dzulkifly
Abdul Rahman, Russly
Ramli, Mohd Anuar
Ab. Majid, Mahmood Zuhdi
Othman, Rashidi
Amin, A.
Determination of permissible alcohol and vinegar in Shariah and scientific perspectives
author_facet Jamaluddin, Mohammad Aizat
Mat Hashim, Dzulkifly
Abdul Rahman, Russly
Ramli, Mohd Anuar
Ab. Majid, Mahmood Zuhdi
Othman, Rashidi
Amin, A.
author_sort Jamaluddin, Mohammad Aizat
title Determination of permissible alcohol and vinegar in Shariah and scientific perspectives
title_short Determination of permissible alcohol and vinegar in Shariah and scientific perspectives
title_full Determination of permissible alcohol and vinegar in Shariah and scientific perspectives
title_fullStr Determination of permissible alcohol and vinegar in Shariah and scientific perspectives
title_full_unstemmed Determination of permissible alcohol and vinegar in Shariah and scientific perspectives
title_sort determination of permissible alcohol and vinegar in shariah and scientific perspectives
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/50475/1/%2861%29.pdf
http://psasir.upm.edu.my/id/eprint/50475/
http://www.ifrj.upm.edu.my/23%20(06)%202016/(61).pdf
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