The concept of Taḥawwul as a determinant for ruling of Halal for food and veverages produced through fermentation process

• Main Authors: Iswandi Harahap, Iswandi, Muhamad Shukri, Abdul Salam, Jamaludin, Mohammad Aizat, Mohammad Nawawi, Norazah
• Format: Article
• Language: English
• Published: Usuli Faqih Research Centre PLT. 2020
• Subjects: KBP490 Furūʻ al-fiqh. Substantive law. Branches of law.; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/80585/1/80585_The%20concept%20of%20Tahawwul.pdf; http://irep.iium.edu.my/80585/; https://al-qanatir.com/index.php/aq/article/view/236

Taḥawwul is a concept of transformation of determining the halal and haram status of a product produced through fermentation. There are several foods and beverages product produced through fermentation process. During fermentation process many products are produce and its status ruling of this produ...