Sertifikasi Produk Halal dalam Perspektif Mashlahah Mursalah

Eka Rahayuningsih, M. Lathoif Ghozali

Abstract

This study aims to determine the certification of halal products through the LPPOM MUI. In an effort to maintain the sustainability and effectiveness of halal certification and smooth administration, LPPOM MUI makes provisions for the halal guarantee system through its letter No: SK 13 / Dir / LPPOM MUI / III / 13 dated March 31, 2013. This halal product certification system is an integrated system that neatly arranged and maintained properly to regulate the ingredients in the product, human resources involved in the production, production process, and product distribution procedures. In responding to the needs of the community and the responsibility of the MUI (Indonesian Ulama Council) to protect the community, efforts are made to establish an institute for the study of drugs, food, cosmetics. In this case the researcher is interested in revealing that with the existence of this halal product certification, whether it has made it easy for all people to maintain their religion and assets or make it difficult for people to choose products that must be consumed for daily life. Humans will get happiness when all needs both dhohir and heart, and all desires are fulfilled. This study uses qualitative research with a phenomenological and normative approach. Data retrieval used is secondary data sourced from publications which include scientific journals, books, websites and newspapers that make this problem discussed in research.

Keywords

Certification, Product, Halal, Mashlahah Mursalah.

Full Text:

PDF

References

Ariny, B. D. (2020). Dampak Positif Undang-Undang Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal Dalam Menciptakan Sistem Jaminan Produk Halal Di Indonesia. Syar'ie. 3(2), 21.

Asiah, N. (2016). Istishlah Dan Aplikasinya Dalam Penetapan Hukum Islam. Volume 14, Nomor 2, 13.

Asy-Syatibi, A.-S. (1991). Al-I’tishom. Beirut: Daral-Fikr.

Cholili, A. (2013). Urgensi Dan Relevansi Al-Maslahah Al-Mursalah Sebagai Metode Ijtihad Kontemporer. At-Tahdzib. Vol.1 Nomor 2 17.

Departemen RI, D. R. (2010). Al-Quran dan Terjemah. Bandung: Jabal.

Faridah, H. D. (2019). Halal certification in Indonesia; history, development, and implementation. Journal of Halal Product and Research, 2(2), 68. https://doi.org/10.20473/jhpr.vol.2-issue.2.68-78

Hadi, H. (2014). Ushul fiqh konsep baru tentang kaidah hikmah dalam teori fiqh (Semarang). IAIN Wali Songo.

Hervina, H. (2017). Trend Halal Food Di Kalimantan Timur. Volume 9, No. 1.

https://www.google.com/url-Implementasi-kewajiban-pendaftaran-sertifikasi-halal-dalam-pasal-4-undang-undang-nomor-33-tahun-2014-tentang-jaminan-produk-halal. (18 Februari 2021).

Koeswinarno. (2020). Sertifikasi Halal; Yes or No. Jakarta: Litbangdiklat Press.

Mukhsin, J. (2008). Kemashlahatan dan Pembaharuan Hukum Islam. Semarang: Walisongo press.

Rusfi, M. (2014). Validitas Maslahat Al-Mursalah Sebagai Sumber Hukum. Al-‘Adalah. Vol. XII, No. 1, 12.

Salma, S. (2016). Maslahah Dalam Perspektif Hukiim Islam. Jurnal Ilmiah Al-Syir’ah, 10(2). https://doi.org/10.30984/as.v10i2.261

Sari, D. I. (2019). Perlindungan Hukum Atas Label Halal Produk Pangan Menurut Undang-Undang. Repertorium : Jurnal Ilmiah Hukum Kenotariatan, 7(1), 1. https://doi.org/10.28946/rpt.v7i1.264

Silalahi, U. (2010). Metode Penelitian Sosial. Bandung: Refika Aditama.

Suratmaputra, A. M. (2017). Kemaslahatan Sebagai Tujuan Pensyari’atan Hukum Islam: Telaah Terhadap Kehalalan Poligami, Keharaman Kawin Beda agama, Larangan Nikah Dibawah Tangan dan Kewajiban Beriddah bagi Perempuan. MISYKAT: Jurnal Ilmu-ilmu Al-Quran, Hadist, Syari’ah dan Tarbiyah, 2(2), 1. https://doi.org/10.33511/misykat.v2n2.1-20

Syafe’I, R. (2015). Ilmu Ushul Fiqih. Bandung; cet. Ke-05 CV Pustaka Setia.

Usman, I. (1994). Istihsan dan Pembaharuan Hukum Islam. Jakarta; Cet ke-1 Raja Grafindo Persada.

Refbacks

  • There are currently no refbacks.