Tartaric acid: an analysis of its halal status in Islamic dietary laws = Asid tartarik: satu analisis status halalnya dalam hukum pemakanan Islam

This study examines the halal status of tartaric acid in Islamic dietary laws, focusing on four objectives: identifying sources, production methods, and effects; assessing ethanol content and intoxication potential; analysing the application of istihalah and istihlak principles; and establishing parameters for halal certification. The research employs a qualitative approach, utilizing library research to review fatwas, contemporary halal food science studies, and scientific literature on tartaric acid. Data analysis involves comparative, thematic, and interpretative techniques. Key findings reveal that tartaric acid's halal status is significantly influenced by its source and production method, with wine industry by-products being particularly contentious. While tartaric acid itself doesn't cause intoxication, potential ethanol contamination is a concern. The application of istihalah and istihlak principles in determining halal status is debated among Islamic scholars. The study establishes parameters for halal certification, including source, production method, ethanol content, and intended use. This research contributes to standardizing halal certification processes for tartaric acid and similar substances in the global halal food industry.