Inovasi Industri Daging Buatan dalam Perspektif Fiqh Syafi’i

Abstract

Penelitian ini untuk mengetahui bagaimana manfaat daging buatan di dunia industri khususnya makanan dan bagaimana Islam menjawab serta menanggapi munculnya daging buatan sebagai penemuan yang menjadi alternatif baru dari para ilmuan. Penelitian ini menggunakan metode kualitatif deskriptif. Data dikumpulkan dari berbagai buku, jurnal, berita, web dan media sosial. Kesimpulan dari penelitian ini adalah daging buatan memiliki manfaat bagi manusia terutama dalam dunia industri untuk memenuhi pasokan daging konvensional dan Islam menyatakan daging buatan halal jika bersumber dari hewan yang dilakukan proses penyembelihan serta hewan yang dianjurkan oleh Al-Qur’an seperti ikan dan belalang, kemudian Islam juga menghalalkan daging buatan yang berbahan vegan (nabati) seperti kacang-kacangan dan jamur. [This study talks about the Islamic view on the innovation of the artificial meat industry. The purpose of this study is to find out how the benefits of artificial meat in the industrial world, especially food and how Islam answers and responds to the emergence of artificial meat as a discovery that is a new alternative from scientists. This research uses descriptive qualitative method. Data is collected from various books, journals, news, web and social media. The conclusion of this study is that artificial meat has benefits for humans, especially in the industrial world to meet the supply of conventional meat and Islam states that artificial meat is halal if it comes from animals that are carried out by the slaughter process and animals recommended by the Qur'an such as fish and grasshoppers, then Islam also allows artificial meat made from vegan (pland- based) such as beans and mushrooms.]

In Vitro Meat Industry: Legal Analysis of Manufacture and Consumption in Fiqih Perspective

“…The structure of the meat consists of tissue structures such as muscle tissue, blood tissue, fat tissue, connective tissue, blood vessel tissue and nerve tissue. In this process, only muscle tissue and connective tissue are taken, then the two tissues are put together in one place to be developed (Hasibuan & Muslim, 2022).…”

“…The second is feeding the cells, at this stage cells are grown, reproduced and maintained in an isolation tube or special laboratory culture media made of glass. In this stage, the cells will then be given various proteins, minerals, sugars, salts, amino acids, nutrients, vitamins and various other carbohydrates so that the cell tissues can be formed properly so that the meat is formed as desired (Hasibuan & Muslim, 2022 ). In this process the place must also be protected from contamination by fungi and other harmful microbes.…”

“…The success of maintaining this process is marked by the change of these cells into muscle and connective cells. After this process the cells will produce thousands of cells that form a lump of meat, this stage takes about two to eight weeks (Hasibuan & Muslim, 2022).…”

“…The fourth is harvesting the tissue, this stage is the final process, namely harvesting the results from the cells that have been formed into meat that has met the adequate density like conventional meat (Hasibuan & Muslim, 2022). The following below is an illustration of the process of making meat in vitro (Hasibuan & Muslim, 2022) .…”