ISSN: 2222-6990
Open access
Islam promotes the concept of halalan tayyiban in all human dealings. This study is important so that the young generation do not only know halal food, in the era of modernization with a wide variety of halal food sources. Along with the advancement of technology, health problems and chronic diseases due to poor and unbalanced diet that plague Malaysian society today are also increasing and worrying. Therefore, consuming food products that are not ?ayyib will cause bad implications. However, the Muslim community's interpretation of the ?ayyib diet remains uncertain. Although society is aware of the halal and haram linked to food, the problem is that the food and drinks that most people consume everyday are not as good (?ayyib) as they believe. This study explores the notion of ?ayyib food in diet using qualitative research methods such structured interviews, literature reviews, and document analysis. The study recommends prioritizing ?ayyib diet by prioritizing ?ayyib foods and avoiding non-?ayyib foods. The study suggested this can be achieved by marketing labels and ingredients in food and drinks, preparing homemade food, and implementing best practices for adults and children. Further food studies from an Islamic viewpoint can assist progress Islamic science and technology while adhering to the demands of the Quran and Sunnah has to be made for the betterment of ummah. Improving the Muslim community's awareness of ?ayyib diet can significantly benefit the health system, particularly among Malaysians.
Al-Bukhari, M. (1978). Sahih al-Bukhari. Lubnan: Dar T?q al-Najah.
Al-Buti. (1982). Al-Dawabit al-Ma?la?ah f? al-Syar?cah al-Isl?miyyah. Beirut: Muasasah al-Ris?lah.
Alias, A., Abdul Wahab, H., Shariff, A. N., & Badarulzaman, H. M. (2011). Produk makanan halal: perspektif hukum dan undang-undang’. In Seminar on Hukum Islam Semasa (pp. 14-15).
Al-Qaradawi. (1994). al-?al?l wa al-?ar?m. Beirut: Maktabah al-Islami. al-Qurtubi,
Ariffin, M. F. M., & Ahmad, K. (2018). Parameter Keselamatan Makanan Menurut Perspektif Hadith: Parameter of Food Safety from the Perspective of al-Hadith. Online Journal of Research in Islamic Studies, 5(1), 49-64.
Fawzan S. (1988). al-A?‘imah wa A?k?m al-?ayd wa al- Zab?’ih. Riyadh: Maktabah al-Ma‘?rif, 77-81.
Interview. (2021). with Mizhana Padzi
Interview. (2021). with Naseer Sobree.
Ismail, K. (1996). Makanan dan pemakanan menurut Al-Quran: kajian surah Al-Baqarah ayat 172 dan 173 (Doctoral dissertation, Fakulti Usuluddin, Akademi Islam, Universiti Malaya, 1995/1996).
Jamaludin, M. A. B., Ramli, M. A., & Rahman, S. A. (2011). Pengambilkiraan al-‘Uruf dalam Penetapan Hukum Islam Terhadap Makanan Halal. In Prosiding The 6 th UUM International Legal Conference (pp. 19-20).
Riza, M. N. S., Ariffin, M. F., Hamdan, M. N., & Ramli, N. (2022). Halal food: a social responsibility on cartel meat issue in Malaysia. Food Research, 6(3), 92-100.
Mohd, R. A., Ghazali, N. M., Fauzi, N., Yusuf, M. F. M., & Zaini, N. S. M. (2023). Tafsir Tematik Konsep Isr?f Dalam Pengambilan Makanan Menurut Perspektif Al-Quran. International Journal of Islamic and Civilizational Studies (UMRAN).
Novakovic, A. (2020). What are the most healthful foods. Medical News Today. https://www.medicalnewstoday.com/articles/245259#Fish,-meat,-and-eggs
Sahran, R. (1990). Tinjauan mengenai kesihatan di dalam al-Qur'an dan al-sunnah (tumpuan kepada peraturan makan dan minum) (Doctoral dissertation, University of Malaya).
Yahaya, Z. A. (2011). Hukum pengambilan makanan segera: kajian di Kentucky Fried Chicken (KFC)/Zainal Abidin bin Yahaya (Doctoral dissertation, University of Malaya).
Zuhaili, W. (2013). Tafsir al-Munir. Jakarta: Gema Insani.
(Ali et al., 2024)
Ali, M. A. M., Ariffin, M. F. M., & Hamid, M. F. A. (2024). Tayyiban Diet Recommendation According to The Sunnah in Current Discourse. International Journal of Academic Research in Business and Social Sciences, 14(2), 1213–1227.
Copyright: © 2024 The Author(s)
Published by HRMARS (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seenavc at: http://creativecommons.org/licences/by/4.0/legalcode