Halal, Haram dan Syubhah dalam Makanan dari Perspektif Syariah dan Undang-undang

Halal, Haram, and Syubhah in Food from the Perspective of Shariah and Law

Abstract

This article discusses the definitions, nature, and characteristics of three related concepts—halal, haram, and syubhah (doubtful matters)—as they pertain to food and beverages. The aim of the article is to identify the foundational sources, principles, and rulings concerning these three matters according to Islamic law, as well as their adaptation within the framework of positive (civil) law. The method employed is library research using content analysis techniques to examine various opinions and perspectives. The study finds that the principles of halal, haram, and syubhah are, in fact, general concepts within Islamic law that apply to all aspects of life and conduct of Muslims. The widespread use of the term halal in relation to food products and the consistent emphasis on fulfilling its conditions reflect the priority and significance given to this matter in religion. This is because halal consumption symbolizes a Muslim’s religiosity, while consuming what is haram or doubtful may have negative effects on both the physical body and the spiritual well-being of a Muslim.