Transformasi Konsep Halal dan Ṭayyib Pada Produk Turunan Hewani Perspektif Maqāṣid al-Sharī‘ah
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Perkembangan teknologi pangan, farmasi, kosmetika, dan produk konsumsi telah mengubah bahan hewani menjadi berbagai produk turunan yang secara fisik tidak lagi mudah dikenali sumber asalnya. Gelatin, kolagen, gliserin, asam lemak, enzim, rennet, sistein, plasma darah, dan bahan turunan lainnya menunjukkan bahwa persoalan halal tidak lagi dapat ditentukan hanya berdasarkan identifikasi nama produk akhir, tetapi memerlukan penelusuran sumber bahan, proses penyembelihan, transformasi substansi, bahan penolong, dan kemungkinan kontaminasi. Penelitian ini bertujuan menganalisis transformasi konsep halal dan ṭayyib pada produk turunan hewani dengan mengintegrasikan fikih halal-haram, konsep istihālah, istihlāk dan tanajjūs, sains autentikasi halal, dan maqāṣid al-sharī‘ah. Penelitian ini menggunakan pendekatan normatif melalui studi kepustakaan dengan pendekatan konseptual, fikih, dan interdisipliner. Hasil penelitian menunjukkan bahwa, pertama, halal dan ṭayyib merupakan kesatuan normatif yang menghubungkan legalitas sumber bahan dengan keamanan, kemurnian, dan kemanfaatan produk. Kedua, transformasi bahan hewani menyebabkan status halal tidak cukup ditentukan hanya melalui identitas produk akhir, karena perubahan fisik dan kimia menimbulkan persoalan istihālah yang memerlukan dialog antara fikih dan sains. Ketiga, autentikasi saintifik berfungsi sebagai instrumen pembuktian fakta material, sedangkan penetapan status hukum tetap memerlukan parameter normatif syariah. Keempat, maqāṣid al-sharī‘ah memperluas jaminan halal dari sekadar kepatuhan formal menjadi perlindungan terhadap agama, jiwa, akal, harta, dan hak-hak konsumen. Penelitian ini menawarkan kerangka integratif source–transformation–process–authentication–maqāṣid sebagai basis penilaian produk turunan hewani dalam industri halal kontemporer.
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