Plasma darah dalam makanan daripada perspektif Islam dan sains

Translated title of the contribution: Blood plasma in food from Islam and science perspectives

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Food and drink that were good (Halalan Toyyiban) is a compulsory in Islam. In this modern era, a concern was raised over the halal status of blood plasma that is widely used especially in the food industry. The objective of this study was to investigate the usefulness, advantages and disadvantages of the blood plasma as well as the views of Islamic scholars on this issue. The study was conducted using descriptive literature review. The study found that blood plasma has the ability to dissolve and high emulsifying, low viscosity and the ability to form a strong gel. Besides, it can improve the texture and be a binder in the production of modern food. It is a cheap alternative protein as fat substitute to be use in the production of low-fat meat products. Despite of the fact, the study found blood plasma contains various microorganisms and potentially harmful products of toxins and blood protein. In fact, products containing blood plasma is likely to cause allergy-induced protein content of blood. Now, there are a variety of detection methods that can be used to detect blood plasma in order to determine the halal status of food. There are two views regarding the legal use of blood plasma, first, the use of blood plasma in food products are allowed if it had a perfect process of changes, istihalah. Meanwhile a second opinion, to ban the blood plasma products as it has undergone an imperfect process of change, (istihalah fasidah) which results in the end material categorized as Haram. Therefore, law determination (Hukum) of istihalah in the production of blood plasma must meet the requirements of Islamic law while ensuring that the relevant legal issue is not outdated.

Original languageIndonesian
Pages (from-to)1779-1787
Number of pages9
JournalSains Malaysiana
Volume46
Issue number10
DOIs
Publication statusPublished - 1 Oct 2017

Fingerprint

Islam
Food Technology
Food
Blood Proteins
Fat Substitutes
Meat Products
Food Industry
Viscosity
Hypersensitivity
Referral and Consultation
Gels
Fats

Keywords

  • Advantages
  • Blood plasma
  • Disadvantage
  • Halal
  • Istihalah

ASJC Scopus subject areas

  • General

Cite this

Plasma darah dalam makanan daripada perspektif Islam dan sains. / Mohd Kashim, Mohd Izhar Ariff; Hasim, Nur Asmadayana; Othaman, Rizafizah; Yahaya, Mohammad Zaini; Mohd. Khalid, Rozida; Samsudin, Muhammad Adib; Mat Zin, Diani Mardiana.

In: Sains Malaysiana, Vol. 46, No. 10, 01.10.2017, p. 1779-1787.

Research output: Contribution to journalArticle

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