Alcohol / alkohol

Alcohol In Food, Beverages, Perfumes and Medicines

Asal alcohol dari bahasa Arab "Al Kuhl"

Pertama sekali digunakan dalam Perubatan oleh Ar-Razi
(0850-0952)

Dr Yusuf Al-Qaradawi membenarkan maximum 0.5%
bagi penapaian semulajadi yang tidak dapat dielakkan sahaja
seperti kenyataan Qatari Standards and Specifications Authority (QSSA)
(sources : http://www.halal.com/main.php?do=homenews&action=view&newsid=534)

Al-Qaradawi mengeluarkan fatwa pada tahun 2008 yang menyatakan bahawa penggunaan jumlah yang kecil alkohol (<kepekatan 0.5% atau 5/1000) boleh diterima bagi umat Islam.  Kenyataan itu dibuat     mengenai minuman tenaga, di mana penapaian berlaku secara semula jadi sebagai sebahagian daripada proses pengeluaran. Ini tidak            bercanggah Pandangan meluas bahawa meminum arak sama   sekali dilarang kepada orang Islam. Penapaian dalam proses ini adalah SEMULAJADI dan TIDAK DAPAT DIELAKKAN, begitu juga ia adalah satu bahagian yang sangat kecil.
(sources : - http://en.wikipedia.org/wiki/Yusuf_al-Qaradawi)

 

Based on the briefing, presentation and explanation given by experts from The Halal Products Research Institute, Universiti Putra Malaysia, together with decisions made in the previous Discourse of the Fatwa Committee of the National Fatwa Council for Islamic Religious Affairs Malaysia, the special Discourse of the Fatwa Committee of the National Fatwa Council for Islamic Religious Affairs Malaysia discussing the issue of alcohol in food, drinks, perfumes and medicines on the 14th until 16th July 2011 has decided as follows:

 

1. Every wine contains alcohol. However not all alcohol are wine. Alcohol that is extracted from the winemaking process is ruled as prohibited (haram) and impure.
    
2. However, alcohol that is not produced through the winemaking process is not ruled as impure, but is prohibited (haram) from being consumed in its original form as it is a poison and can kill.
    
3. Light beverages processed/made not for the purpose of producing wine and containing alcohol below the level of 1% v/v are permissible to be consumed.
    
4. Whereas for light beverages made with the same intention and method of producing wine, regardless of whether their alcohol content is high or low or whether their alcohol content is distilled, their consumption is prohibited.
    
5. Food or beverages containing natural alcohol such as fruits, nuts, grains or their juices, or alcohol that incidentally forms during the production process of certain food or beverages is not considered impure and is permissible to be consumed.
    
6. Food or drinks with flavouring or colouring that contains alcohol for stabilisation purposes are permissible to be consumed provided that the alcohol is not produced from the winemaking process, the quantity of such alcohol in the final product is not intoxicating and the alcohol level does not exceed 0.5%.
    
7. Medicines and perfumes containing alcohol as a solvent agent are not impure and are permissible provided such alcohol is not extracted from the winemaking process.

References; Dalam Bahasa Melayu

http://www.e-fatwa.gov.my/fatwa-kebangsaan/alkohol-dalam-makanan-minuman-pewangi-dan-ubat-ubatan

http://www.islam.gov.my/en/jawatankuasa-fatwa-bincang-isu-alkohol-dan-gm-food

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Alcohol akan hilang selepas dipanaskan

Sources;
Lim Hock Meng
Doc Of Medicine Shandong University Of TDM
03 - 4295 3250
Sunday     : Off
Friday     : 9.30am to 3.00pm
Weekday    : 9.30am to 9.00pm
& Saturday   (Off 2.30pm to 5.00pm)


Sources:
Chef Wan, Berita Minggu, (17 Feb 2008)


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Alcohol Remainded in Food After Preparation

100 % Immediate consumption 
70 % Overnight storage 
85 % Boiling liquid , remove from heat 
75 % flamed 
40 % After 15 minutes 
35 % After 30 minutes 
25 % After 1 hours 
20 % After 1.5 hours 
10 % After 2 hours 
5 % After 2.5 hours 


Country % alkohol 
Malaysia   (JAKIM) 0.5-1 
Indonesia  (MUI)   1.0 
Thailand   (AOI)   1.0 
Singapore  (MUIS)  0.5 
Brunei     (BIRC)  0.0 
Europe           < 0.5 
UK         Tidak dibenarkan 
Canada     Tidak dibenarkan





Sources:
Dzulkifly bin Mat Hashim
Institut Penyelidikan Halal
UPM

Sources:

PROF DR. YAAKOB B. CHE MAN,
Ph.D
Institut Penyelidikan Produk Halal
Universiti Putra Malaysia

 Kesimpullan

Alcohol yang hukumnya Haram
- Dibuat dari buah dengan tujuan menyediakan minuman keras
  contoh - Ethanol


Alcohol yang hukumnya Harus
- Terjadi sendiri ketika makanan proses 
  yang kurang dari 1%
- Bahan pewarna atau penstabil makanan
  yang dibuat bukan dari proses pembuatan arak
  yang kurang dari 0.5%

Alcohol Kayu    - Methanol 
(pembunuh kuman) (R-OH)
Alchohl bijirin - Ethanol (haram)
(CH3CH2-OH)

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