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....

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Main Authors:	Jamaludin, Mohd Aizat, Hashim, D. M, Rahman, R.A., Ramli, M.A., Majid, M.Z.A., Othman, Rashidi, Amin, Alifah
Format:	Article
Language:	English English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Subjects:	BP1 Islam BP160 General works on Islam BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/54396/ http://irep.iium.edu.my/54396/ http://irep.iium.edu.my/54396/1/PAPER52016.pdf http://irep.iium.edu.my/54396/7/54396-Determination%20of%20permissible%20alcohol%20and%20vinegar%20in%20Shariah%20and%20scientific_SCOPUS.pdf

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spelling	iium-543962017-01-19T03:36:56Z http://irep.iium.edu.my/54396/ Determination of permissible alcohol and vinegar in Shariah and scientific perspectives Jamaludin, Mohd Aizat Hashim, D. M Rahman, R.A. Ramli, M.A. Majid, M.Z.A. Othman, Rashidi Amin, Alifah BP1 Islam BP160 General works on Islam BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture 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://irep.iium.edu.my/54396/1/PAPER52016.pdf application/pdf en http://irep.iium.edu.my/54396/7/54396-Determination%20of%20permissible%20alcohol%20and%20vinegar%20in%20Shariah%20and%20scientific_SCOPUS.pdf Jamaludin, Mohd Aizat and Hashim, D. M and Rahman, R.A. and Ramli, M.A. and Majid, M.Z.A. and Othman, Rashidi and Amin, Alifah (2016) Determination of permissible alcohol and vinegar in Shariah and scientific perspectives. International Food Reserach Journal, 23 (6). pp. 2737-2743. ISSN 1985-4668 E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/23%20(06)%202016/(61).pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	BP1 Islam BP160 General works on Islam BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture
spellingShingle	BP1 Islam BP160 General works on Islam BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture Jamaludin, Mohd Aizat Hashim, D. M Rahman, R.A. Ramli, M.A. Majid, M.Z.A. Othman, Rashidi Amin, Alifah Determination of permissible alcohol and vinegar in Shariah and scientific perspectives
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	Jamaludin, Mohd Aizat Hashim, D. M Rahman, R.A. Ramli, M.A. Majid, M.Z.A. Othman, Rashidi Amin, Alifah
author_facet	Jamaludin, Mohd Aizat Hashim, D. M Rahman, R.A. Ramli, M.A. Majid, M.Z.A. Othman, Rashidi Amin, Alifah
author_sort	Jamaludin, Mohd 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://irep.iium.edu.my/54396/ http://irep.iium.edu.my/54396/ http://irep.iium.edu.my/54396/1/PAPER52016.pdf http://irep.iium.edu.my/54396/7/54396-Determination%20of%20permissible%20alcohol%20and%20vinegar%20in%20Shariah%20and%20scientific_SCOPUS.pdf
first_indexed	2023-09-18T21:16:58Z
last_indexed	2023-09-18T21:16:58Z
_version_	1777411627335811072

Determination of permissible alcohol and vinegar in Shariah and scientific perspectives

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