Halal Thayyib & Kosher Food in Legal Conceptual Framework Based on Social Study in Indonesia and America

Abstract

In Islamic teachings, the terms Halal-Thayyib are often used together in unison. Thayyib brings in the ontology of goodness into the discourse of religious permissibility (Halal). Nevertheless, Thayyib is often being removed from the legal and social dynamics of Halal contextualization. This article aims at examining the extent of existence or marginalization of the Thayyib construct from two different legal environments, namely Indonesia and the Americas of America (USA). Indonesia is chosen because it is the most populated Muslim nation, while the U.S. is the country that has a public regulation on Kosher food laws. Moreover, to signify that a 'product/output' ought to be religiously permitted (Halal) and good (Thayyib), this article has a three-prong objective. Firstly, to compare the criteria of Halal food with Kosher food as defined in Indonesia and the Americas respectively. Secondly, to compare the written laws and regulations that have been instituted in both countries visa-vis Halal & Kosher food and to identify the overlapping spaces between these two definitions as well as laws and regulations. Lastly, to examine the ontological gaps in the context of Thayyib within Halal and Kosher foods. Document review used as a method in qualitative design. The result says that in specific regulation the Halal Thayyib used as a principal at both of regulations in essence. However, there is some overlapping covenant that might the consumer get confused. Moreover, this study contributes to better policy in Halal Thayyib in regulation forms.