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Halalan Toyyiban: Theory and Implementation of Food Products Consumers

Indonesian Interdisciplinary Journal of Sharia Economics (IIJSE)

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Field Value
 
Title Halalan Toyyiban: Theory and Implementation of Food Products Consumers
 
Creator Dewi, Novi Yanti Sandra
Agustina, Ahadiah
 
Description 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.
 
Publisher Prodi. Ekonomi Syariah, Institut Pesantren KH Abdul Chalim
 
Date 2021-09-09
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://e-journal.ikhac.ac.id/index.php/iijse/article/view/1425
10.31538/iijse.v4i1.1425
 
Source Indonesian Interdisciplinary Journal of Sharia Economics (IIJSE); Vol 4 No 1 (2021): Sharia Economic: July, 2021; 179-189
2621-606X
10.31538/iijse.v4i1
 
Language eng
 
Relation https://e-journal.ikhac.ac.id/index.php/iijse/article/view/1425/712
 
Rights Copyright (c) 2021 Novi Yanti Sandra Dewi, Ahadiah Agustina
http://creativecommons.org/licenses/by-sa/4.0