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All Journal Jurnal Ilmiah Ekonomi Islam JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA Econetica IIJSE Majapahit Journal of Islamic Finance and Management Majapahit Journal of Islamic Finance dan Management Journal of Community Empowerment
Novi Yanti Sandra Dewi
Program Studi Ekonomi Syariah, Fakultas Agama Islam, Universitas Muhammadiyah Mataram, Mataram, Indonesia
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : IIJSE

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Halalan Toyyiban: Theory and Implementation of Food Products Consumers Novi Yanti Sandra Dewi; Ahadiah Agustina
Indonesian Interdisciplinary Journal of Sharia Economics (IIJSE) Vol 4 No 1 (2021): Sharia Economic: July, 2021
Publisher : Sharia Economics Department Universitas KH. Abdul Chalim, Mojokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31538/iijse.v4i1.1425

Abstract

For a Muslim consuming food is not only good taste, but also must meet the criteria of halalan thayyiban. Halal food is not necessarily thayyiban, because halal food at the time of processing may be given additional ingredients that are not halal. Consumers of food products should have spiritual awarenes (spiritual awareness) related to food products that they consume, especially Muslim consumers. Consuming halal food thayyiban is an order from Allah SWT, where this halal food product thayyiban has several characteristics that the food is classified as halal food, contains adequate nutrition and balanced, proportional, and safe. The purpose of this study is to examine more deeply about the theory of halalan thayyiban and the implementation of consumers of food products against the theory of halalan thayyiban, with the method used is qualitative method.
Co-Authors Abdul Wahab Ahadiah Agustina Ahmad Hulaimi Asrul Huzair Azhari Azhari Azhari Basirun Basirun Elly Ulfa Hasri Kusuma Wardi Hasri Kusuma Wardi Hety Maesaroh Marianah, Marianah Mohamad Toha Muanah Muanah Muanah Muanah Muanah, Muanah Nurhayati, Nurhayati Suwati Suwati