Study of Critical Point Analysis on Meat-Based Foods in Bandung

Abstract

Halal is a term of lawful or permitted to do according to Islamic law which regulates all aspects of life especially in consuming food. Halal critical point is a condition for processed food. Halal food has a possibility transformed into haram if the way of cooking and processing is involving non-halal ingredients. Up to the present, the concept of Halalan & Tayyiban is still not widely understood by Muslim. The purpose of this study is to analyze aspects that cause food law to be haram so it helps Muslims to comprehend the concept of Halal Tayyiban.This research is a descriptive study with a qualitative approach with interview and observation methods to 8 informants who is selling of two types of sausages (chicken and beef), cilok, burger, bump and three types of meatballs. The results of the analysis of the halal condition of processed meat-based foods which is supported by the results of observations and interviews directly mixed into two important discussions, namely in terms of the composition and processing of processed meat-based food.