| dc.description.abstract | The development of industry and food technology can not be avoided. The problem then arises when the products resulting from technological developments and the food industry is changing the food component that involves the halal status of food produced. Reviewing raw material is one of the LPPOM MUI strategy to protect the Muslim consumers. In Usl Fiqh, change can be identified as istiĥālah (transformation). Presently, it is not explicitly distinguished about changes including istiĥālah in the category criteria, limits, or a clear and measurable indicators. Therefore, scientific research is necessary to provide an explicit definition of the concept of istiĥālah. Changes that occur will be identified in terms of chemical, physical, molecular, and biochemical changes of components. This research will discuss about the change of pig collagen into gelatin refer to the change pattern of ethanol into acetic acid. There was descriptive research methode used, the non-experimental reseach when the object datas have been available. The datas are collected by studying the literatures and also by interviewing, discussing, and audiencing the experts. The result of ethanol into acetic acid changes are included molecular changes, physical changes, chemical changes, and biochemical changes. When the identified changes in transformation of collagen into gelatin are only include physical and chemical changes. It means the pattern of changes is different. The changes (istihalah) in food also can be classified info six models based on the halal-haram status of the raw materials, agents, and the products. | en |
