This paper discusses the Concept of Halalan Tayyiba In Food According to Mufassir in the selected interpretation book. The Halalan tayyiba is a very important concept in today's life, especially the halalan tayyiba that are related to the food that is the daily necessity of man. The question is how the views of the mufassir relate to the concept of halalan tayyiba in food. This paper aims to identify halalan tayyiba concepts. Furthermore, this paper also aims to analyze the views of mufassir based on the interpretation of the Qur'an on the concept of taiyyiba elections. The method of data collection using the documentation method involves our books of interpretation selected for the dissemination of data analysis. The preliminary findings show that the concept of taiyyiba elections is important to ensure that the food they take is beneficial to humans.
Muslim, I. H. (1991), Sahih Muslim. Beirut: Dar Al-Kitab Al-Alamiyyah
Al-Qurtubi, M.A. (2006), Al-Jami’lil Ahkam Al-Qurtubi, Beirut :Mua’asasah Al-Risalah.
Al-Jazairi, A.B. (2010). Tafsir Al-Quran Al-Aisar, Jakarta: Terbitan Darus Sunnah.
Rahman, A.A. (2007). Panduan Penentuan Makanan Halal Menurut Pandangan Ulama Serta Kesannya Terhadap IKS Muslim Di Malaysia. Convention of Islamic Entrepreneurships 2007 (iCEPS 2007). 20-21st January 2007. Dewan Kuliah Pusat 1 KUIM.
HAMKA.(1981). Tafsir Al-Azhar. Surabaya: Yayasan Latimajong.
Wahab, H.A. & Azhar, A. (2014). Halalan Tayyiban Dalam Kerangka Perundangan Malaysia, Jurnal Undang-Undang Malaysia, 26(1).
Fatah, H.R.A. (2010). Pedoman Dan Tata Cara Pemotongan Hewan Secara Halal. Indonesia. Jakarta: Kementerian Agama RI.
IbnKathir, I.. (2000) Tafsir Ibn Kathir. Riyadh: Dar al-Salam.
Rajikin, M.H., Omar, B. & Sulaiman, S. (1997). Pemakanan Dan Kesihatan. Kuala Lumpur: Dewan Bahasa Dan Pustaka.
Ali, M. (2016). Konsep Makanan Halal Dalam Tinjauan Syariah Dan Tanggungjawab Produk Atas Produsen Industri Halal, Kementerian Agama Republik Indonesia.
Ahmad, M.S. (2002). Usul Fiqh dan Qawaid Fiqhiyyah. Pustaka Haji Abdul Majid, Kuala Lumpur
Man, S & Yahaya, Z.A.. (2014). Halalkah Makanan Kita?. Batu Caves: PTS Islamika Sdn.Bhd.
Zulaekah, S. & Kusumawati, Y. (2005). Halal Dan Haram Makanan Dalam Islam. Fakultas Ilmu Kedokteran Universitas Muhammadiyah Surakarta.
Khairuldin, W.M.K.F.W. (2010), Metode Fatwa Sheikh ‘Ali Jumaa’ah dalam Kitab al-Kalim al-Tayyib- Fatawa ‘Asriyyah. Unpublished Master Thesis. University of Malaya.
Khairuldin, W.M.K.F.W. (2016), Konsep Fatwa dalam Islam. Kuala Terengganu: Penerbit Universiti Sultan Zainal Abidin.
Khairuldin, W. M. K. F. W., Embong, A. H., Anas, W.N.I.W.N., Mohd, H. & Ismail, D. (2018). The Application of Technology in the Dissemination of Fatwas: A Study on Religious Institutions in Malaysia, International Journal of Civil Engineering and Technology, 9(7), 2018, pp. 1590–1596.
Al-Sa’di, A.R. (2007). Tafsir As-sa’di, Jilid 1, Penerbit, Pustaka Sahifa, Jakarta Indonesia.
In-Text Citation: (Mohamad & Khairuldin, 2018)
To Cite this Article: Mohamad, N. S., & Khairuldin, W. M. K. F. W. (2018). The Concept of Halalan Tayyiba in Food According to Mufassir. International Journal of Academic Research in Business and Social Sciences, 8(11), 902–909.
Copyright: © 2018 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode