The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market
Taḥawwul is a changing process of a form to another form thus could affect the status of a particular ḥukm especially in vinegar products. Vinegar which produced before the taḥawwul ṣaḥīḥ can be considered as low-quality vinegar and is classified as fasīd vinegar (ḥarām) due to the presences of alco...
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| Format: | Article |
| Language: | English English |
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Rynnye Lyan Resources
2020
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| Online Access: | http://irep.iium.edu.my/80555/ http://irep.iium.edu.my/80555/7/80555%20The%20application%20of%20ta%E1%B8%A5awwul.pdf http://irep.iium.edu.my/80555/8/80555%20The%20application%20of%20ta%E1%B8%A5awwul%20SCOPUS.pdf |
| _version_ | 1848788979639386112 |
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| author | Harahap, I. Muhamad Shukri, Abdul Salam @ Zulkifli Jamaludin, Mohammad Aizat Mohammad Nawawi, Norazah Alias, R. Zaharim, Azami |
| author_facet | Harahap, I. Muhamad Shukri, Abdul Salam @ Zulkifli Jamaludin, Mohammad Aizat Mohammad Nawawi, Norazah Alias, R. Zaharim, Azami |
| author_sort | Harahap, I. |
| building | IIUM Repository |
| collection | Online Access |
| description | Taḥawwul is a changing process of a form to another form thus could affect the status of a particular ḥukm especially in vinegar products. Vinegar which produced before the taḥawwul ṣaḥīḥ can be considered as low-quality vinegar and is classified as fasīd vinegar (ḥarām) due to the presences of alcohol which is prohibited in Islam. Therefore, in this study, twenty-five different types of vinegar in Malaysian market were tested using Gas Chromatography attached with Flame Ionization Detector (HS-GC-FID) with Head Space Analyzer (HS-10) and Gas Chromatography (GC) with time of flight mass spectrometry (TOF-MS) to find out the contents of alcohol and acetic acids present in the said vinegar products. The results showed that majority of the sample were ḥalāl. However, there were two types of vinegar that were not considered ḥalāl because these products did not go through a complete process of (taḥawwul ṣaḥīḥ). |
| first_indexed | 2025-11-14T17:49:26Z |
| format | Article |
| id | iium-80555 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-14T17:49:26Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-805552021-03-04T08:09:15Z http://irep.iium.edu.my/80555/ The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market Harahap, I. Muhamad Shukri, Abdul Salam @ Zulkifli Jamaludin, Mohammad Aizat Mohammad Nawawi, Norazah Alias, R. Zaharim, Azami KBP500 General concepts TP368 Food processing and manufacture Taḥawwul is a changing process of a form to another form thus could affect the status of a particular ḥukm especially in vinegar products. Vinegar which produced before the taḥawwul ṣaḥīḥ can be considered as low-quality vinegar and is classified as fasīd vinegar (ḥarām) due to the presences of alcohol which is prohibited in Islam. Therefore, in this study, twenty-five different types of vinegar in Malaysian market were tested using Gas Chromatography attached with Flame Ionization Detector (HS-GC-FID) with Head Space Analyzer (HS-10) and Gas Chromatography (GC) with time of flight mass spectrometry (TOF-MS) to find out the contents of alcohol and acetic acids present in the said vinegar products. The results showed that majority of the sample were ḥalāl. However, there were two types of vinegar that were not considered ḥalāl because these products did not go through a complete process of (taḥawwul ṣaḥīḥ). Rynnye Lyan Resources 2020-06 Article PeerReviewed application/pdf en http://irep.iium.edu.my/80555/7/80555%20The%20application%20of%20ta%E1%B8%A5awwul.pdf application/pdf en http://irep.iium.edu.my/80555/8/80555%20The%20application%20of%20ta%E1%B8%A5awwul%20SCOPUS.pdf Harahap, I. and Muhamad Shukri, Abdul Salam @ Zulkifli and Jamaludin, Mohammad Aizat and Mohammad Nawawi, Norazah and Alias, R. and Zaharim, Azami (2020) The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market. Food Research, 4 (3). pp. 896-905. E-ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_42__fr-2019-393_harahap_1.pdf 10.26656/fr.2017.4(3).393 |
| spellingShingle | KBP500 General concepts TP368 Food processing and manufacture Harahap, I. Muhamad Shukri, Abdul Salam @ Zulkifli Jamaludin, Mohammad Aizat Mohammad Nawawi, Norazah Alias, R. Zaharim, Azami The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market |
| title | The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market |
| title_full | The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market |
| title_fullStr | The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market |
| title_full_unstemmed | The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market |
| title_short | The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market |
| title_sort | application of taḥawwul (transformation) process for determination of vinegar status in the malaysia market |
| topic | KBP500 General concepts TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/80555/ http://irep.iium.edu.my/80555/ http://irep.iium.edu.my/80555/ http://irep.iium.edu.my/80555/7/80555%20The%20application%20of%20ta%E1%B8%A5awwul.pdf http://irep.iium.edu.my/80555/8/80555%20The%20application%20of%20ta%E1%B8%A5awwul%20SCOPUS.pdf |