KONVERGENSI HALAL DAN ORGANIK DALAM PRODUK MAKANAN
CONVERGENCE OF HALAL AND ORGANIC IN FOOD PRODUCTS
DOI:
https://doi.org/10.33102/wz800043Keywords:
Halal,Organik, Produk Makanan, Kementerian Kesihatan Malaysia, JAKIM, Halal, Organic, Food Product, Kementerian Kesihatan Malaysia, JAKIMAbstract
Pertumbuhan pesat industri produk makanan organik di Malaysia dipacu oleh permintaan yang tinggi, sokongan kerajaan, inovasi teknologi dan pengiktirafan global. Faktor-faktor ini menjadikan Malaysia sebagai penggerak dalam penyediaan produk makanan organik. Meskipun produk ini disahkan organik oleh badan berautoriti seperti Bahagian Keselamatan dan Kualiti Makanan (BKKM) Kementerian Kesihatan Malaysia, terdapat keraguan terhadap sejauh mana elemen halal dipatuhi berdasarkan konsep yang ditetapkan oleh fuqaha. Pematuhan terhadap elemen halal adalah penting untuk meningkatkan kualiti dan keselamatan produk, memenuhi permintaan pengguna yang semakin mengutamakan kesihatan, serta mengukuhkan keyakinan pengguna terhadap produk organik yang halal di Malaysia. Perkara ini juga akan memastikan integriti pensijilan organik yang lebih mengikut prinsip Syariah (halal) dan menyumbang kepada kesejahteraan serta keselamatan kesihatan masyarakat. Kajian ini bertujuan mengenal pasti konvergensi (kerasian) konsep halal menurut fuqaha dan garis panduan produk makanan organik di pasaran. Kajian ini menggunakan reka bentuk penerokaan dengan kaedah pengumpulan data melalui dokumentasi dan pemerhatian lapangan. Data yang diperoleh dianalisis menggunakan analisis kandungan. Hasil kajian mendapati konsep halal dan organik selari produk makanan organik di pasaran telah memenuhi syarat dan garis panduan pengeluaran produk dari badan berautoriti namun sebahagiannya tidak memperoleh pensijilan halal dari JAKIM. Kajian lanjut diperlukan untuk membina parameter halal yang lebih spesifik dalam pengeluaran produk makanan organik di Malaysia.
The rapid growth of the organic food product industry in Malaysia is driven by high demand, government support, technological innovation, and global recognition. These factors position Malaysia as a leader in providing organic food products. Although these products are certified organic by authoritative bodies such as the Food Safety and Quality Division (BKKM) of the Ministry of Health Malaysia, there are concerns about the extent to which halal elements are adhered to, based on the concepts outlined by Islamic jurists (fuqaha). Compliance with halal elements is essential to enhance the quality and safety of the products, meet the growing demand from health-conscious consumers, and strengthen consumer confidence in halal-certified organic products in Malaysia. This will also ensure the integrity of organic certification aligns more closely with Shariah (halal) principles, contributing to the well-being and health safety of the community. This study aims to identify the convergence of the halal concept as defined by fuqaha and the guidelines for organic food products in the market. The study employs an exploratory design, collecting data through documentation and field observation. The collected data is analyzed using content analysis. The study's findings reveal that the halal and organic concepts are aligned, and organic food products in the market meet the requirements and production guidelines set by authoritative bodies. However, some products have not obtained halal certification from JAKIM. Further research is needed to develop more specific halal parameters for the production of organic food products in Malaysia.
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