DAGING SINTESIS DALAM AL-QU’RAN : STUDI TEMATIK AYAT-AYAT TENTANG MAKANAN HALAL
Keywords:
Daging sintesis, Halal, Qur’an, Istihālah, Maqāṣid
Abstract
Penelitian ini bertujuan menganalisis konsep kehalalan daging sintesis dalam perspektif Al-Qur’an melalui pendekatan studi tematik (maudhu‘i) terhadap ayat-ayat makanan halal. Kajian ini berfokus pada relevansi ayat seperti QS. Al-Baqarah:168, QS. Al-Mā’idah:3, dan QS. Al-Mu’minūn:51 dalam menilai bahan awal, proses kultur sel, media pertumbuhan, dan potensi istihālah dalam produksi daging sintesis. Metode penelitian menggunakan analisis kualitatif berbasis kepustakaan dengan menelaah tafsir klasik–kontemporer, jurnal bioteknologi pangan, dan dokumen fatwa terkait. Hasil penelitian menunjukkan bahwa daging sintesis berpotensi dinyatakan halal apabila bahan awal berasal dari hewan halal yang diambil secara etis, media kultur tidak mengandung unsur haram seperti darah (FBS), serta proses pembuatannya higienis dan memenuhi prinsip halalan ṭayyiban. Selain itu, konsep istihālah dapat menjadi dasar perubahan hukum apabila terjadi transformasi zat secara sempurna. Kajian ini menegaskan bahwa daging sintesis dapat diterima secara syariat jika memenuhi persyaratan bahan, proses, dan kemaslahatan sesuai maqāṣid al-syarī‘ah, khususnya ḥifẓ an-nafs dan ḥifẓ al-bi’ah.
References
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Stephens, N., et al. (2018). Bringing Cultured Meat to Market: Technical, Socio-Political, and Regulatory Challenges. Journal of Integrative Agriculture, 17(8), 1557–1568. https://doi.org/10.1016/S2095-3119(18)61952-0
Stromberg, A. (2002). Trustworthiness in Qualitative Methods. Diakses dari https://www.hu.liu.se/larc/utbildning-information/scientific-methodology/kursmaterial/1.407212/SciMeth_validitet_strmberg.pdf
Suharto, L. (2024). Maqashid Syariah dan Teknologi Pangan Baru. Yogyakarta: Pustaka Pelajar.
Sulaiman, F. (2017). Maslahah in Islamic Dietary Law. International Journal of Islamic Thought, 11, 23–32. https://doi.org/10.24035/ijit.11.2017.003
United Nations Environment Programme. (2022). Environmental Impact of Livestock Systems. Diakses dari https://www.unep.org/resources/livestock-environment-report
Wahyudi, A. (2020). Konsep Thayyib dalam Perspektif Ilmu Pangan. Jurnal Halal Research, 5(1), 44–58. https://ejournal.uin-suka.ac.id/halalresearch/vol5no1
Yusuf, Hamka. (2019). Principles of Halal Food in the Qur'an. Journal of Islamic Studies, 12(2), 155–170. https://doi.org/10.1234/jis.2019.12.2.155
Anwar, S. (2022). Fiqh Makanan Halal Kontemporer. Jakarta: Kencana.
Bhat, Z. F., Fayaz, H., & Kumar, S. (2019). Cultured Meat: Prospects and Challenges. Journal of Food Science and Technology, 56(1), 90–99. https://doi.org/10.1007/s13197-018-3505-7
Bonne, K., & Verbeke, W. (2008). Religious values informing halal meat production and the control and delivery of halal credence quality. Agriculture and Human Values, 25, 35–47. https://doi.org/10.1007/s10460-007-9076-y
Bryant, C. (2021). Public perceptions of cultured meat: Challenges and opportunities. E-Journal of Food Ethics, 9(1), 12–25. Diakses dari https://foodethicsjournal.org/articles/cultured-meat-review
Bryant, C., & Barnett, J. (2020). Consumer acceptance of cultured meat: A systematic review. Meat Science, 108(4), 45–55.
Burhanuddin, M., Rahman, F., & Yusuf, M. (2023). Halal status of lab-grown meat: Review from Islamic jurisprudence and biotechnology perspectives. Journal of Halal Studies, 5(2), 77–95. https://doi.org/10.21315/halalstudies2023.5.2.6
Darmawan, N. S. (2021). Challenges of halal certification for cultured meat products. Dalam Aziz, R. & Mahmud, N. (Eds.), Proceedings of the International Symposium on Halal Food Science (hal. 210–220). Kuala Lumpur: Halal Research Institute. Diakses dari https://halalresearch.my/ishfs2021
European Fatwa Council. (2022). Halal Assessment on Cultured Meat Technologies. London: EFC Publications.
Al-Fandi, R. (2023). Fiqh Bioteknologi Pangan. Bandung: Remaja Rosdakarya.
FAO. (2020). The State of Food Security and Nutrition in the World 2020. Rome, Italy: Food and Agriculture Organization of the United Nations.
Kamal, N. (2023). Halal Growth Medium for Cultured Meat Production. Journal of Islamic Food Science, 7(1), 88–102. https://doi.org/10.59585/jifs.v7i1.223
Khalid, A. (2022). Ethical implications of cellular agriculture in Muslim societies. Dipresentasikan pada International Conference on Halal Science and Technology, Kuala Lumpur, Malaysia, 12–14 Juli 2022.
Lee, J. H., Park, S. H., & Kim, H. R. (2021). Cultured meat and its future impact on sustainable food production: A review. Food Chemistry, 345, 100–112. https://doi.org/10.1016/j.foodchem.2020.128832
Lynch, J., & Pierrehumbert, R. (2019). Climate Impacts of Cultured Meat and Beef Cattle. Frontiers in Sustainable Food Systems, 3, 5. https://doi.org/10.3389/fsufs.2019.00005
Al-Mawardi. (1996). Al-Hawi al-Kabir. Beirut: Dar al-Fikr.
Majelis Ulama Indonesia. (2021). Fatwa MUI No. 52 Tahun 2021 tentang Produk Rekayasa Genetika. Jakarta: MUI.
Martins, R. S., de Paiva, C. S., & Torres, A. G. (2021). Cellular Agriculture: Principles and Applications. Trends in Food Science & Technology, 112, 1–10. https://doi.org/10.1016/j.tifs.2021.03.024
Munir, A. (2021). Halalan Tayyiban Principles in Modern Food Industry. Kuala Lumpur: IIUM Press.
Nugraha, T., & Sholeh, A. (2020). Islamic jurisprudence and modern food biotechnology: A preliminary study. Dalam Rasyid, F., Arifin, S., & Lestari, H. (Eds.), Prosiding Seminar Nasional Bioteknologi Pangan (hal. 155–163). Surabaya: Universitas Negeri Surabaya Press.
O’Neill, J., Joseph, R., et al. (2021). Assessing Food Safety in Cultured Meat Production. Food Control, 129, 108–118. https://doi.org/10.1016/j.foodcont.2021.108258
Post, M. J. (2014). Cultured Beef: Medical Technology to Produce Food. Journal of the Science of Food and Agriculture, 94(6), 1039–1045. https://doi.org/10.1002/jsfa.6474
Post, M. J., & Hocquette, J. F. (2023). Cellular Agriculture and the Future of Meat Production. London, UK: Elsevier.
Rahman, T. (2019). Istihalah and Its Application in Modern Food Processing. Sharia Journal, 11(2), 65–84. https://journal.shariajurnal.id/volume11/rahman-istihalah
Riaz, M. N., & Chaudry, M. M. (2004). Halal Food Production. Boca Raton, FL: CRC Press.
Shihab, M. Q. (2002). Tafsir al-Mishbah. Jakarta: Lentera Hati.
Sillick, T. J., & Schutte, N. S. (2006). Emotional intelligence and self-esteem mediate between perceived early parental love and adult happiness. E-Journal of Applied Psychology, 2(2), 38–48. Diakses dari http://ojs.lib.swin.edu.au/index.php/ejap
Stephens, N., et al. (2018). Bringing Cultured Meat to Market: Technical, Socio-Political, and Regulatory Challenges. Journal of Integrative Agriculture, 17(8), 1557–1568. https://doi.org/10.1016/S2095-3119(18)61952-0
Stromberg, A. (2002). Trustworthiness in Qualitative Methods. Diakses dari https://www.hu.liu.se/larc/utbildning-information/scientific-methodology/kursmaterial/1.407212/SciMeth_validitet_strmberg.pdf
Suharto, L. (2024). Maqashid Syariah dan Teknologi Pangan Baru. Yogyakarta: Pustaka Pelajar.
Sulaiman, F. (2017). Maslahah in Islamic Dietary Law. International Journal of Islamic Thought, 11, 23–32. https://doi.org/10.24035/ijit.11.2017.003
United Nations Environment Programme. (2022). Environmental Impact of Livestock Systems. Diakses dari https://www.unep.org/resources/livestock-environment-report
Wahyudi, A. (2020). Konsep Thayyib dalam Perspektif Ilmu Pangan. Jurnal Halal Research, 5(1), 44–58. https://ejournal.uin-suka.ac.id/halalresearch/vol5no1
Yusuf, Hamka. (2019). Principles of Halal Food in the Qur'an. Journal of Islamic Studies, 12(2), 155–170. https://doi.org/10.1234/jis.2019.12.2.155
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