Aplikasi Teori Istihalah Dan IstihlakTerhadap Makanan Dan Barangan Gunaan Dalam Fatwa Di Malaysia

Controversy has arisen among the Muslim community nowadays regarding food and consumer goods whose contents have been mixed up, causing syubhah (doubt) because of the change in its original nature (a product resulting from mixing halal and haram ingredients). The application of the theory of istihalah and istihalak in determining the legal status of halal food and goods is still being debated. This is because jurists have different views on its acceptance as a method of changing their legal status from unclean to clean. Thus, the objective of this study is to identify the fatwa decided by the Muzakarah Fatwa Committee of the National Council for Islamic Religious Affairs of Malaysia (MJFK) on the use of the theory of istihalah and istihalak as a method of purification in halal food and goods. This study is qualitative, and the data is obtained from the document analysis method by referring to authoritative fiqh books, journals, current fatwas and official websites as data sources. The collected data was analyzed using the content analysis method. The findings of the study show that there are differences in the views of jurists on the theory of istihalah, and the views are categorized into two approaches, namely the first, the group that narrows the scope of its use which consists of the Shafi'iyyah scholars, second; the group that expands the scope of the use of istihalah which consists of Hanafiyyah scholars. But for the theory of istihlak, there is no significant difference among the scholars, showing that there is still room and opportunity to adjust between the two views. Applying the theory of istihalah and istihalak to the production of halal food products and consumer goods based on fatwa research in Malaysia is only in a narrow and limited context, as is the practice of the Syafie school of thought.