Alcohol and Khamr in Fiqh Based on Science Perspective
DOI:
https://doi.org/10.26555/ijish.v2i1.859Keywords:
Alcohol, Khamr, Fiqh, islamic educationAbstract
Alcohol and khamr are compounds that we can meet every day but there are still many students and even the general public who do not understand the differences in the halal and prohibition of alcohol and khamr. Departing from this matter, this study aims as a means of education and proves the prohibition and halalness of alcohol and khamr. This article examines the views of science and the Qur'an on the prohibition and halalness of alcohol and khamr with the literature review method with a type of qualitative descriptive research. The results of this study are that khamr in Islam is intoxicating (including liquor, narcotics, psychotropic, and other dangerous drugs) whereas alcohol, not all groups can be used as ingredients for making khamr drinks. Therefore, in science, khamr and alcohol are different. Alcohol has two laws, if it is ethanol, it tends to be haram (prohibited), and other types are still considered to be halal (permitted).References
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AH Mustafa‘Afifi, MSM Mahyeddin, MK Wati, Y Asming, SOSM Najib. (2013). Consumer protection of Halal products in Malaysia. Middle-East Journal of Scientific Research 13, 22-28
Ahsan, M dan Sumiyati. (2017). Pendidikan Agama Islam dan Budi Pekerti. Jakarta: Kementrian Pendidikan dan Kebudayaan, 213-215.
Ahsin w. Al-Hafdz. (2007). Fikih Kesehatan. Jakarta: Amzah Cet. Ke-1, 184.
Aidoo, K.E., Nout, M.R., and Sarkar, P.K., (2006), Occurrence and Function of Yeasts in Asian Indigenous Fermented Foods, FEMS Yeast Research, Vol. 6 No.1, 30-39
Akta Makanan dan Peraturan-peraturan (Pindaan Hingga Januari 2007), Kuala Lumpur: MDC
Publishers Sdn. Bhd., cet. 10
Al- ‘Allamah al-Syaikh ‘Athiyyah Shaqr (2006). Ahsan al-Kalam fi al-Fatawa wa al-Ahkam
(Ø£Øسن الكلام ÙÙŠ الÙتاوى والأØكام). Mesir: Amzah.
Al-Hasiri, Sabib bin Ali. (1993). Al-Khamr (Mekah: t.p.,t.t.), 31
Al-Qardlawi, Yusuf. (1994) Al-Halal wa al-Haram fi al-Islam. Cet. 15., Al-Maktab al-Islami, Beirut,
Ali Mustapa, Yaqub. (2013). Kriteria Halal Haram Untuk Pangan, Obat, dan Kosmetika Menurut Al-
Quran dan Hadist. Jakarta: Pustaka Firdaus,121-125
Amir, Mahmud. (2017). Kajian Hadist tentang Halal, Haram dan Syubhat. Vol 17 No. 2,136
Apriyantono, Anton dan Nurbowo. (2003). Panduan Belanja dan Konsumsi Halal. Jakarta: Khairul
Bayaan, 57
Ashar. (2015) Konsep Khamar dan Narkotika Dalam Al-Qur‟an dan UU. Jurnal Fenomena, Vol. 7, No.
2.
Bae, K., Shin, K. S., Ryu, H., Kwon, C., and Sohn, H. (2007). Identification and Fermentation
Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Korean
Traditional Liquor, Andong-Soju. Korean Journal of Microbiology and Biotechnology, Vol. 35
No. 4, 310
Bagian Proyek Sarana dan Prasarana Produk Halal Direktorat Jendral Bimbingan Masyarakat Islam
dan Penyelenggaraan Haji, Petunjuk Teknis Pedoman System Produksi Halal (Jakarta:
Departemen Agama, 2003: 3)
Berraud, C.. (2000). Production of Highly Concentrated Vinegar in Fed-Batch Culture. Biotechnology
Letters, Vol. 22 No. 6, 451-454
Bohari Mohd Yatim. (1988). Alkohol Sebagai Bahan Kimia dan Kegunaannya dalam Kehidupan, Isu-
isu Syariah dan Undang-undang, 37
Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K.,vand Guzelâ€Seydim, Z.B.. (2014). Functional
Propertiesvof Vinegar. Journal of Food Science, Vol. 79 No. 5, R757-R764
C, MIntosh and J, Chick. (2017). Alcohol and the Neurvous System. group.bmj.com, iii20
Dzulkifly Mat Hashim dan Nurul Hayati Abdul Hamid. (2008). Penjenisan Alkohol dan Kesan
Penggunaannya Dalam Makanan dan Minuman, Jurnal Halal, 21-22
Fadhlan Mudhafier dan Wibisono. 2004. Makanan Halal (Kebutuhan Umat dan Kepentingan
Pengusaha). Jakarta: Zakia Press, 45.
Fathul Bari. (1379 H). Ahmad bin ‘Ali bin Hajar Al Asqolani Asy Syafi’i. terbitan Darul Ma’rifah,
Gill, J.S. and Donaghy, M., (2004), Variation in theAlcohol Content of a ‘Drink’of Wine and Spirit
Poured by a Sample of the Scottish Population, Health Education Research, Vol. 19 No. 5,
485-491
Hall, R. L.; Oser, B. L. (1965). Recent progress in the consideration of flavouring ingredients under
the food additives amendement. III. Gras substances", Food Technol, 151
Ibn Taymiyyah. (2005). Majmu‘ah al-Fatawa Ibn al-Taymiyyah, cet. 3, Mansurah: Dar al-Wafa’,
158
Irianto, Koes. (2013). Pencegahan dan Penanggulangan Keracunan
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Published
2019-04-29
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MZ, R. D. R. (2019). Alcohol and Khamr in Fiqh Based on Science Perspective. IJISH (International Journal of Islamic Studies and Humanities), 2(1), 1–10. https://doi.org/10.26555/ijish.v2i1.859
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