ANALYSIS (HALAL AND HARAM) ALCOHOL ON BLACK STICKY RICE AND CASSAVA TAPAI USING CHEMICAL AND FIQH STUDIES

Rahmah MZ, Rafika Dwi and Mufrodi, Zahrul and Arqam, Muhammad Lailan (2021) ANALYSIS (HALAL AND HARAM) ALCOHOL ON BLACK STICKY RICE AND CASSAVA TAPAI USING CHEMICAL AND FIQH STUDIES. [Artikel Dosen]

Text Rahmah Mufrodi Arqam - halal and haram tapai chemical and fiqh studies.pdf Download (2MB)

Abstract

Tapai is fermented with the fungus Saccharomyces cereviciae which produces ethanol and other types of alcohol. Ethanol is mostly contained in khamar but based on the opinion of the MUI and Tarjih Muhammadiyah tapai is Halal. This study aims to analyze the alcohol in tapai black sticky rice and cassava based on chemical and fiqh studies. The type of this research is literature review with systematic mapping study. The data that has been obtained are then processed and analyzed based on two perspectives. Based on the analysis of the existing data, (i) Chemically, the limit for tapai consumption so as not to become intoxicating is when the alcohol content of the tapai is not more than 5%; (ii) Cassava Tapai in the market is not intoxicating when the alcohol content ranges from 0.5-5% but will have an effect on the body when it cannot tolerate; (iii) If the water in tapai is separated from the tapes and has an alcohol content of more than 5% then it is categorized as khamr, it identical to sake and soju; (iv) Tapai which is safe for consumption is tapai which is fermented for no more than three days to avoid syubhat.

Item Type:	Artikel Dosen
Additional Information:	halal and haram, tapai, chemical and fiqh studies.
Subjects:	Q Science > Q Science (General)
Divisi / Prodi:	Faculty of Industrial Technology (Fakultas Teknologi Industri) > S1-Chemical Engineering (S1-Teknik Kimia)
Depositing User:	S.T Zulia Arifah
Date Deposited:	06 Nov 2021 18:19
Last Modified:	06 Nov 2021 18:19
URI:	http://eprints.uad.ac.id/id/eprint/29172

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