Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives
The yeast, Saccharomyces cerevisiae, is the protagonist in brewing, while spent brewer yeast is a by-product of beer production. Khamr or intoxicant, and its by-product, are prohibited by Shariah, whereas yeast is used to produce alcoholic beverages. Generally, the yeast dies after alcohol fermentat...
Saved in:
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Rynnye Lyan Resources
2022
|
Subjects: | |
Online Access: | http://irep.iium.edu.my/102980/7/102980_Spent%20brewer%20yeast%20status%20in%20halal.pdf http://irep.iium.edu.my/102980/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_38__fr-2021-794_ramli.pdf https://doi.org/10.26656/fr.2017.6(6).794 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my.iium.irep.102980 |
---|---|
record_format |
dspace |
spelling |
my.iium.irep.1029802023-01-10T00:28:23Z http://irep.iium.edu.my/102980/ Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives Ramli, Siti Nur Hamizah Jamaludin, Mohammad Aizat Abdullah Sani, Muhamad Shirwan Nordin, Noor Faizul Hadry BPH111.4 Halal issues. Fatawa BPH114 Consumption. Halal issues BPH114.3 Halal industry science BPH122 Consumption. Halal issues. Specific products. Food and drink The yeast, Saccharomyces cerevisiae, is the protagonist in brewing, while spent brewer yeast is a by-product of beer production. Khamr or intoxicant, and its by-product, are prohibited by Shariah, whereas yeast is used to produce alcoholic beverages. Generally, the yeast dies after alcohol fermentation, but some of them settle at the bottom of the fermentation tank. Concerns arise about whether post-purification of spent brewer yeast will take place as it is initially considered impure (najs) because alcoholic fermentation occurs in yeast cytosol. This study examined spent brewer yeast’s halal status, investigated the formation of spent brewer yeast, and analyzed methods of legal ruling on spent brewer yeast according to Shariah and science perspectives. Qualitative approaches had been applied including library research, fiqh adaptation (al-takyif al-fiqhi), and content analysis. Istihalah (transformation), debittering, and decolourization have been proposed for purification. Study shows that spent brewer yeast colour changed from chocolate brown to cream-white after purification, but there is still no complete removal of bitterness from beer achieved. The study concludes that spent brewer yeast can be permissible (halal) for consumption if the colour, odour, and taste of the beer are completely purified from the spent brewer yeast. Rynnye Lyan Resources 2022-12-31 Article PeerReviewed application/pdf en http://irep.iium.edu.my/102980/7/102980_Spent%20brewer%20yeast%20status%20in%20halal.pdf Ramli, Siti Nur Hamizah and Jamaludin, Mohammad Aizat and Abdullah Sani, Muhamad Shirwan and Nordin, Noor Faizul Hadry (2022) Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives. Food Research, 6 (6). pp. 316-322. E-ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_38__fr-2021-794_ramli.pdf https://doi.org/10.26656/fr.2017.6(6).794 |
institution |
Universiti Islam Antarabangsa Malaysia |
building |
IIUM Library |
collection |
Institutional Repository |
continent |
Asia |
country |
Malaysia |
content_provider |
International Islamic University Malaysia |
content_source |
IIUM Repository (IREP) |
url_provider |
http://irep.iium.edu.my/ |
language |
English |
topic |
BPH111.4 Halal issues. Fatawa BPH114 Consumption. Halal issues BPH114.3 Halal industry science BPH122 Consumption. Halal issues. Specific products. Food and drink |
spellingShingle |
BPH111.4 Halal issues. Fatawa BPH114 Consumption. Halal issues BPH114.3 Halal industry science BPH122 Consumption. Halal issues. Specific products. Food and drink Ramli, Siti Nur Hamizah Jamaludin, Mohammad Aizat Abdullah Sani, Muhamad Shirwan Nordin, Noor Faizul Hadry Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives |
description |
The yeast, Saccharomyces cerevisiae, is the protagonist in brewing, while spent brewer yeast is a by-product of beer production. Khamr or intoxicant, and its by-product, are prohibited by Shariah, whereas yeast is used to produce alcoholic beverages. Generally, the yeast dies after alcohol fermentation, but some of them settle at the bottom of the fermentation tank. Concerns arise about whether post-purification of spent brewer yeast will take place as it is initially considered impure (najs) because alcoholic fermentation occurs in yeast cytosol. This study examined spent brewer yeast’s halal status, investigated the formation of spent brewer yeast, and analyzed methods of legal ruling on spent brewer yeast according to Shariah and science perspectives. Qualitative approaches had been applied including library research, fiqh adaptation (al-takyif al-fiqhi), and content analysis. Istihalah (transformation), debittering, and decolourization have been proposed for purification. Study shows that spent brewer yeast colour changed from chocolate brown to cream-white after purification, but there is still no complete removal of bitterness from beer achieved. The study concludes that spent brewer yeast can be permissible (halal) for consumption if the colour, odour, and taste of the beer are completely purified from the spent brewer yeast. |
format |
Article |
author |
Ramli, Siti Nur Hamizah Jamaludin, Mohammad Aizat Abdullah Sani, Muhamad Shirwan Nordin, Noor Faizul Hadry |
author_facet |
Ramli, Siti Nur Hamizah Jamaludin, Mohammad Aizat Abdullah Sani, Muhamad Shirwan Nordin, Noor Faizul Hadry |
author_sort |
Ramli, Siti Nur Hamizah |
title |
Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives |
title_short |
Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives |
title_full |
Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives |
title_fullStr |
Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives |
title_full_unstemmed |
Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives |
title_sort |
spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives |
publisher |
Rynnye Lyan Resources |
publishDate |
2022 |
url |
http://irep.iium.edu.my/102980/7/102980_Spent%20brewer%20yeast%20status%20in%20halal.pdf http://irep.iium.edu.my/102980/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_38__fr-2021-794_ramli.pdf https://doi.org/10.26656/fr.2017.6(6).794 |
_version_ |
1755872128368902144 |
score |
13.15806 |