Fermentasi Tape dan Minas dalam Perspektif Hukum Islam

Tape and Minas Fermentation in the Islamic Law Perspective

  • Asri Asri Sekolah Tinggi Ilmu Islam dan Bahasa Arab (STIBA) Makassar
  • Ihwan Wahid Minu Sekolah Tinggi Ilmu Islam dan Bahasa Arab (STIBA) Makassar
  • Riska Riska Sekolah Tinggi Ilmu Islam dan Bahasa Arab (STIBA) Makassar
  • Raihanah Rahmat Sekolah Tinggi Ilmu Islam dan Bahasa Arab (STIBA) Makassar
Keywords: fermentation, Islamic law, minas, tape

Abstract

This study aimed to analyze the position of tape and minas in the perspective of Islamic law, starting from the manufacturing process to its form into fermented food and drinks. This research was a qualitative research with a legal-formal approach to analyze the legal status of halal and haram fermentation of tape and minas. The results showed that the process of making tape and minas used a non-alcoholic fermentation system, namely fermentation that does not aim to form high levels of alcohol by using certain alcohol so that the element of haram is not found in the manufacturing process. In terms of legal status, the existence of tape and minas is seen from the aspect of the substance contained in the form of ethanol as part of high alcohol content. In terms of legal status, the existence of tape and minas is seen from the aspect of the substance contained in the form of ethanol as part of high alcohol content.

References

Abū Daud, Sulaimān bin al-Asy’aṡ al-Sijistānī, Sunan Abī Daud, Jilid 5. Cet. I. Beirut:

(11 Desember 2019).

Aidoo, Kofi E., M. J. Rob Nout, and Prabir K. Sarkar. “Occurrence and Function of Yeasts in Asian Indigenous Fermented Foods.” FEMS Yeast Research 6 no. 1. (February, 2006): 30–39. https://doi.org/10.1111/j.1567-1364.2005.00015.x.sourch.pubmed.

Al-Fauzan, Shalih bin Fauzan bin Abdullah. Al-Ath’imah wa Ahkamu ash-Shaid wa adzaba’ih, terj. M Arvan Amal, Fikih Makanan: Hukum-hukum Seputar Makanan. Hewan Buruan dan sembelih. Jakarta: Griya Ilmu, 2017.

Ali, Yunahar. “Tradisi Minum Tuak Dalam Masyarakat Kutacane”. Skripsi. Aceh: Fak. Syariah dan Hukum UIN Ar-Raniry, 2016.

al-Najjar, Ibnu. Syarḥ al-Kaukab al-Munīr. Riyāḍ: Maktabah al-‘Abikan, 1997.

al-Qardhawi. Yusuf. Halal Haram dalam Islam. Solo: Era Intermedia, 2003.

al-Sabiq, Al-Sayyid. Fiqh al-Sunnah. Jilid 2. Cet. I. Beirut: Dār al-Kutub al-Arabī, 1973.

Al-Sāyis, Muhammad Alī. Tafsīr Āyāt al-Ahkām. Beirut: Dār al-Kutub al-Ilmiyah, t.t.

Al-Sijistānī, Abū Daud Sulaimān bin al-Asy’aṡ. Sunan Abī Daud, t.t. Dār al-Risālah al-Alāmiyah, 1430 H/ 2009 M.

Ansharullah, Muhammad. Beralkohol tapi Halal. Sukoharjo: Pustaka Arafah, 2011.

Arrazzaq, Muhammad “Efektifitas Tuak Manis Sebagai Minuman Sumber energy Terhadap daya Tahan Kardiovaskuler pada Atlet Sepak Bola Sewo Putra FC Kabupaten Soppeng”. Laporan Hasil Penelitian. Makassar: Eprints UNM, 2018.

Astuti, Ema Puji. “Pengaruh Penambahan Ekstrak Air dari gambir Terhadap kadar gula reduksi, Derajat Keasaman (pH) dan Total Asam Air Kelapa Semapa Penyimpanan Suhu Dingin”. Skripsi. Surakarta: Fak. Ilmu Kesehatan Universitas Muhammadiyah, 2011.

Aswar, Saifuddin. Metode Penelitian. Cet. I. Yogyakarta: Pustaka Pelajar, 1998.

Bakry, Nazar. Fikih dan Ushul Fikih, Jakarta: PT. Raja Grafindo, 1994.

Barus, Tati, and Lydia Natalia Wijaya. “Mikrobiota Dominan Dan Perannya Dalam Cita Rasa Tape Singkong.” Journal of Biota 16 no. 2 (Juni, 2011): 354–61. https://doi.org/10.24002/biota.v16i2.119.

Daif, Syauqi. al-Mu’jam al-Wasīṭ. Mesir Maktabah Ṣurūq al-Dauliyah, 2011.

Dirayati, Abdul Gani, dan Erlidawati. “Pengaruh Jenis Singkong Dan Ragi Terhadap Kadar Etanol Tape Singkong.” Jurnal IPA Dan Pembelajaran IPA (JIPI) 1 no. 1 (Juni, 2017.): 26–33. https://doi.org/10.24815/jipi.v1i1.9461.

Hasanah, Hafidatul. “Pengaruh Lama Fermentasi Terhadap Kadar Alkohol Tape Ketan dan Tape Singkong”. Skripsi. Malang: Fakultas Sains dan Teknologi UIN Malang, 2008.

Dar al-Risalah al-‘Alamiyyah, 1430 H/2009 M.

Ibnu Kaṡīr, Isma’il bin ‘Umar. Tafsīr Al-Qur’ān al-Aẓīm. Beirut: Dār al-Kutub al-Ilmiah, 2006.

Ibnu Majah, Abu ‘Abdillah Muhammad bin Yazid. Sunan Ibni Majah. Jilid 2. Cet. 1. Kairo: Dar Ihya al-Kutub al-Arabiyyah, 1372 H/1952.

Ibnu Manżur, Muhammad bin Mukrim. Lisān al-Arab. Beirut: Dār al-Fikr, t.t.

Ibnu Qudāma, al-Maqdisi. Al-Mugnī, Cet. I. Mesir: Dār al-Alamiyah, 1992.

Ibnu Rusyd, Muhammad bin Ahmad. Bidāyah al-Mujtahid wa Nihāyah al-Muqtaṣid. Beirut: Dār al-Kutub al-Ilmiah, 1996.

Ibnu Taimiyah, Ahmad bin ‘Abdil Halim bin ‘Abdissalam. al-Fatawā al-Kubrā. Cet. I. Beirut Libanon: Dār al-Kutub al-Ilmiyah, 1987.

Islami, Rohani. “Pembuatan Ragi Tape Dan Tape.” Journal of Chemical Information and Modeling 53 no. 9 (December, 2019): 56–62. https://doi.org/journal.unhas.ac.id/index.php/jppa/article/view/6531.

Kanino, Dino. “Pengaruh Konsentrasi Ragi Pada Pembuatan Tape Ketan.” Jurnal Penelitian Dan Pengembangan Agrokompleks 1 no. 1 (Juni, 2019): 64–71. https://doi.org/journal.unhas.ac.id/index.php/jppa/article/view/6545.

Khusnaini, Putri Miftakhul. “Pandangan Tokoh Agama dan Tokoh Masyarakat Terhadap Peredaran Jual Beli Tuak di Kabupaten Tuban Jawa Timur”. Skripsi. Malang: Fak. Syariah UIN Maulana Malik Ibrahim, 2016.

Kurniadi, Muhammad. “Perspektif Halal Produk Pangan Berbasis Bioproses Mikrobia.” Jurnal Universiitas Dipenogoro 16 no. 3 (September, 2016): 147–160. https://doi.org/ 10.14710/reaktor.16.3.

Muslim, al-Hajjaj ibnu Abu al-Ḥasan al-Qusyairī al-Naisābūrī, Ṣaḥīḥ Muslim, Jilid 3. Cet. I Beirut: Dār Iḥyā al-Turāṡi al-‘Arabī, 2010.

Pendidikan Teknologi Agroindustri Angkatan 2011, “Teknologi Hasil Fermentasi Makanan Tape dalam Persepektif Hukum Islam”, Laporan Hasil Penelitian. Bandung: Fakultas Pendidikam Teknologi dan Kejuruan UPI, 2014.

Poedjiadi. Dasar-Dasar Biokimia. Jakarta: UI-Press, 1994.

Rosiyani, Rose. “Fermentasi”, Situs Resmi Academia Edu. https://www.academia.edu/

Salma, and Robi Revianda. “Perspektif Hukum Islam ( Hadd Al-Syurb ) Tentang Aia Niro Dan Tuak ( Khamr ) Di Nagari Batu Payuang Halaban.” Society 8 no. 1 (Juni, 2020): 260–277. https://doi.org/10.33019/society.v8i1.168.

Siebenhandl, S., Lestario L.N., Trimmel D., and Berghofer, E. “Studies on Tape Ketan–an Indonesian Fermented Rice Food.” International Journal of Food Sciences and Nutritions 52 no. 1 (July, 2009): 347–57. https://doi.org/10.1080/09637480120057585.

Suprihati, Teknologi Fermentasi. Surabaya: UNESA University Press, 2010. https://www.academia.edu/ . 11 Desember 2019.

Syarifuddin, Amir. Ushul Fikih, Jakarta: Wacana Ilmu, 1997.

Published
2021-08-16
Statistic
Viewed: 1291
Downloaded: 1319
How to Cite
Asri, A., Ihwan Wahid Minu, Riska, R., & Raihanah Rahmat. (2021). Fermentasi Tape dan Minas dalam Perspektif Hukum Islam. BUSTANUL FUQAHA: Jurnal Bidang Hukum Islam , 2(2), 232-250. https://doi.org/10.36701/bustanul.v2i2.378

Most read articles by the same author(s)

1 2 > >>