Urgensi Konsumsi Makanan Halal dan Thayyib dalam Perspektif Al-Qur’an dan Hadis
Keywords:
Halal, Thayyib, Qur'anic Perspective, Prophetic Hadith, Islamic Dietary EthicsAbstract
Global attention to halal food consumption has largely focused on its legal permissibility, while the concept of thayyib which encompasses wholesomeness, cleanliness, safety, and nutritional value has not received equal emphasis. This imbalance leads to an incomplete understanding of Islamic dietary ethics, potentially neglecting the harmony between physical and spiritual well-being. This study aims to examine the importance of consuming halal and thayyib food from the perspectives of the Qur’an and Hadith by integrating legal and ethical dimensions. The research employs a qualitative literature review using a thematic (maudhu’i) approach, analyzing Qur’anic verses such as Al-Baqarah 168 and Al-Ma’idah 88, along with authentic Prophetic traditions. The findings reveal that halal and thayyib are inseparable concepts; halal ensures legal permissibility, while thayyib guarantees quality, hygiene, safety, and ethical sourcing. Consuming food that neglects the thayyib aspect such as harmful substances or items obtained through unjust means may diminish the essence of adherence to Islamic law. The implications of applying these principles include improved physical and mental health, as well as fostering social justice, environmental responsibility, and greater consumer awareness within modern food systems.
Abstrak
Perhatian global terhadap konsumsi makanan halal selama ini cenderung menitikberatkan pada aspek legalitas semata, sementara dimensi thayyib yang mencakup kebaikan, kebersihan, keamanan, dan nilai gizi sering kurang mendapat perhatian yang proporsional. Ketimpangan ini berdampak pada pemahaman etika konsumsi dalam Islam yang belum utuh, sehingga berpotensi mengabaikan keseimbangan antara kesehatan fisik dan spiritual. Penelitian ini bertujuan mengkaji pentingnya konsumsi makanan halal dan thayyib berdasarkan perspektif Al-Qur’an dan Hadis dengan pendekatan integratif antara aspek hukum dan etika. Metode yang digunakan adalah studi literatur kualitatif melalui pendekatan tematik (maudhu’i), dengan menganalisis ayat-ayat seperti Al-Baqarah ayat 168 dan Al-Ma’idah ayat 88 serta hadis-hadis sahih Nabi. Hasil kajian menunjukkan bahwa konsep halal dan thayyib tidak dapat dipisahkan; halal berfungsi memastikan keabsahan hukum, sedangkan thayyib menjamin kualitas, kebersihan, keamanan, serta proses perolehan yang etis. Konsumsi yang mengabaikan unsur thayyib, seperti makanan berbahaya atau diperoleh secara tidak adil, dapat mengurangi nilai ketaatan terhadap syariat. Implikasi dari penerapan konsep ini mencakup peningkatan kesehatan jasmani dan rohani, serta mendorong keadilan sosial, kepedulian lingkungan, dan kesadaran konsumen dalam sistem pangan modern.
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