Sains Malaysiana 46(10)(2017): 1779–1787

http://dx.doi.org/10.17576/jsm-2017-4610-15

 

Plasma Darah dalam Makanan daripada Perspektif Islam dan Sains

(Blood Plasma in Food from Islam and Science Perspectives)

 

MOHD IZHAR ARIFF MOHD KASHIM^1*, NUR ASMADAYANA HASIM², RIZAFIZAH OTHAMAN³, MOHAMMAD ZAINI YAHAYA¹, ROZIDA KHALID³, MUHAMMAD ADIB SAMSUDIN¹ & DIANI MARDIANA MAT ZIN⁴

 

¹Jabatan Syariah, Fakulti Pengajian Islam, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

 

²Institut Islam Hadhari, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan

Malaysia

³Pusat Pengajian Sains Kimia dan Teknologi Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

 

⁴Kolej Permata Insan, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan Darul Khusus, Malaysia

 

Received: 6 January 2017/Accepted: 21 February 2017

 

 

ABSTRAK

Makanan dan minuman yang halal dan baik merupakan tuntutan dalam Islam. Pada zaman serba moden ini, timbul kebimbangan terhadap status halal plasma darah yang digunakan secara meluas terutamanya dalam industri makanan. Objektif penyelidikan ini ialah untuk mengkaji kegunaan, kebaikan dan keburukan plasma darah serta pandangan ulama mengenai isu ini. Kajian ini dijalankan dengan menggunakan ulasan kepustakaan secara deskriptif. Kajian mendapati bahawa plasma darah mempunyai kemampuan melarut dan pengemulsi yang tinggi, kelikatan yang rendah serta kemampuan untuk membentuk gel yang kuat. Selain itu, plasma darah boleh menambah baik tekstur dan menjadi pengikat dalam penghasilan produk makanan moden. Ia juga merupakan alternatif protein yang murah bagi pengganti lemak dalam penghasilan produk daging rendah lemak. Walau bagaimanapun, kajian mendapati plasma darah mengandungi pelbagai mikroorganisma dan hasilan metabolisme yang berkemungkinan merbahaya akibat daripada toksin dan protein darah. Kini, terdapat pelbagai kaedah pengesanan yang boleh dijalankan untuk mengesan plasma darah dalam makanan bagi menentukan status halal. Terdapat dua pandangan berkenaan hukum penggunaan plasma darah, pandangan pertama bersependapat, penggunaan plasma darah dalam produk makanan adalah harus jika telah berlaku proses istihalah yang sempurna. Manakala pandangan kedua, mengharamkan plasma darah kerana ia adalah proses tidak sempurna (istihalah fasidah). Oleh itu, penentuan hukum terhadap istihalah dalam penghasilan plasma darah mestilah menepati kehendak syariat Islam di samping memastikan hukum berkaitan isu ini tidak ketinggalan zaman.

 

Kata kunci: Halal; istihalah; kebaikan; keburukan; plasma darah

 

ABSTRACT

Food and drink that were good (Halalan Toyyiban) is a compulsory in Islam. In this modern era, a concern was raised over the halal status of blood plasma that is widely used especially in the food industry. The objective of this study was to investigate the usefulness, advantages and disadvantages of the blood plasma as well as the views of Islamic scholars on this issue. The study was conducted using descriptive literature review. The study found that blood plasma has the ability to dissolve and high emulsifying, low viscosity and the ability to form a strong gel. Besides, it can improve the texture and be a binder in the production of modern food. It is a cheap alternative protein as fat substitute to be use in the production of low-fat meat products. Despite of the fact, the study found blood plasma contains various microorganisms and potentially harmful products of toxins and blood protein. In fact, products containing blood plasma is likely to cause allergy-induced protein content of blood. Now, there are a variety of detection methods that can be used to detect blood plasma in order to determine the halal status of food. There are two views regarding the legal use of blood plasma, first, the use of blood plasma in food products are allowed if it had a perfect process of changes, istihalah. Meanwhile a second opinion, to ban the blood plasma products as it has undergone an imperfect process of change, (istihalah fasidah) which results in the end material categorized as Haram. Therefore, law determination (Hukum) of istihalah in the production of blood plasma must meet the requirements of Islamic law while ensuring that the relevant legal issue is not outdated.

 

Keywords: Advantages; blood plasma; disadvantage; Halal; istihalah

REFERENCES

 

al-Buty, Muhammad Said Ramadhan. 1998. Ma’ al-Nas. Beyrut, Lubnan: Dar al-Kutb al-Ilmiyyah. hlm. 73.

Abd al-Majid Mahmood Salihin. 1991. Ahkam al-Najasat fi Fiqh al-Islami. Jeddah: Dar al-Majma’. hlm. 115.

Ali, M.E., Hashim, U., Dhahi, T.S., Mustafa, S., Man, Y. & Latif, M.A. 2012. Analysis of pork adulteration of commercial burgers targeting porcine-specificmitochondrial cytochrome B gene by TaqMan probe real-time polymerase chain reaction. Food Analytical Methods 5(4): 784-794.

Abu Muhammad ‘Abd al-Haqq bin Ghalib bin ‘Atiyyah al-Andalusi. t.th. alMuharrar al-Wajiz fi Tafsir al-Kitab al-‘Aziz, juz. 1, Beirut: Dar al-Kutub al- ‘Ilmiyyah, hlm. 240.

al-Maraghi, Ahmad Mustafa 1946. Tafsir al-Maraghi, juz. 1, Mesir: Syarikah Maktabah wa Matba‘ah Mustafa al-Halabi. hlm. 49.

al-Nawawi, Mahy al-Din ibn Sharaf. t.th. Al-Majmuc. Jil. 9.Bayrut: Dar Ihya’ al-Turath al-cArabi. hlm. 213.

al-Quran. Surah al-Nahl 16: 114-115 dan al-An‘am 6: 145.

al-Qabisy, Muhammad Adib. 2012. Fiqh al-at’imah wa alashribah. Jorden: Dar al-Ma’rifah. hlm. 58.

al-Qaradāwī, Yusuf. 1993. Fatawa Mucasarah. Jil. 2. al-Qāhirah: Dār al-Wafā’. Mansūrah. hlm. 124.

al-Zuhayli, Wahbah 1997. al-Fiqh al-Islami wa Adillatuh, juz. 1, cet. 4, Damsyik: Dar al-Fikr. hlm. 100.

Anton, R. 2005. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to use of an enzyme preparation based on trombin: Fibrinogen derived from cattle and/or pigs as a foodadditive for reconstituting food. The EFSA Journal 3: 1-8.

Bah, C.S.F., Bekhit, A.E.A., Carne, A. & McConnell, M.A. 2013. Slaughterhouse blood: An emerging source of bioactive compounds. Comprehensive Reviews in Food Science and Food Safety 12(3): 314-331.

Bauer, F. & Stachelberger, H. 1984. Detection of blood plasma in heat-treated meat products by ultra-thin layer isoelectric focusing. Z Lebensm Unters Forsch. 178(2): 86-89.

Benjakul, S., Visessanguan, W. & Srivilai, J. 2001a. Porcine plasma protein as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi. Journal of Food Biochemistry 25: 285-308.

Benjakul, S., Visessanguan, W. & Srivilai, C. 2001b. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins. Journal of Food Quality 24: 453-471.

Bishop, M.L., Fody, E.P. & Schoeff, L.E. 2010. Clinical Chemistry: Techniques, Principles, Correlations. 6th ed. Philadelphia: Lippincott Williams & Wilkins. p. 268.

Caldironi, H.A. & Ockerman, H.W. 1982. Incorporation of blood proteins into sausage. Journal of Food Science 4792): 405-408

Cofrades, S., Guerra, M.A., Carballo, J., Fernández-Martin, F. & Jiménez Colmenero, F. 2000. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. Journal of Food Science 65(2): 281-287.

Dailloux, S., Djelveh, G., Peyron, A. & Oulion, C. 2002. Rheological behavior of blood plasmas concentrated by ultrafiltration and by evaporation in relation to liquid-gel transition temperature. Journal of Food Engineering 55(1):35-39.

Dàvila, E., Parés, D., Cuvelier, G. & Relkin, P. 2007. Heatinduced gelation of porcine blood plasma proteins as affected by pH. Meat Science 76(2): 216-225.

DeRouchey, J.M., Hancock, J.D., Hines, R.H., Cummings, K.R., Lee, D.J., Maloney,C.A., Dean, D.W., Park, J.S. & Cao, H. 2003. Effects of dietary electrolyte balance on the chemistry of blood and urine in lactating sows and sow litter performance. J. Anim. Sci. 81: 3067-3074.

Desmelati, Mohd Khan Ayob, Aminah Abdullah & Abdul Salam Babji. 2011. Penilaian kualiti fiziokimia nuget ikan komersial. Sains Malaysiana 40(8): 871-875.

Devadason, I.P., Anjaneluyu, A.S.R. & Babji, Y. 2010. Effect of different binders on the physic-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets. Journal of Food Science 75(1): S31-S35

Drewnowski, A. 1992. Sensory properties of fats and fat replacements. Nutrition Reviews 50(4): 17-20.

Eliasi, J.R. & Dwyer, J.T. 2002. Kosher and Halal: Religious observances affecting dietary intakes. Journal of the American Dietetic Association 102(7): 911-913.

Fournier, R.L. 2011. Basic Transport Phenomena in Biomedical Engineering. 3rd ed. New York: CRC Press. hlm. 121.

Grundy, H.H., Reece, P., Sykes, M.D., Clough, J.A., Audsley, N. & Stones, R. 2008. Method to screen for the addition of porcine blood-based binding products to foods using liquid chromatography/triple quadrupole mass spectrometry. Rapid Communications in Mass Spectrometry 22(12): 2006-2008.

Grundy, H.H., Reece, P., Sykes, M.D., Clough, J.A., Audsley, N. & Stones, R. 2007. Screening method for the addition of bovine blood-based binding agents to food using liquid chromatography triple quadrupole mass spectrometry. Rapid Communications in Mass Spectrometry 21(18): 2919-2925.

Hargin, K.D. 1996. Authenticity issues in meat and meat products. Meat Science 43(1): 277-289.

Herrero, A.M., Cambero, M.I., Ordonez, J.A., Hoz, L.D. & Carmona, P. 2009. Plasma powder as cold-set binding agent for meat system: rheological and Raman spectroscopy study. Food Chemistry 113(2): 493-499.

Hickson, D.W., Dill, C.W., Morgan, R.G., Suter, D.A. & Carpenter, Z.L. 1980. A comparison of heat-induced gel strengths of bovine plasma and egg albumen proteins. Journal of Animal Science 51: 69-73.

Herlihy, B. 2014. The Human Body in Health and Illness. 5th ed. Philadelphia: Elsevier Health Sciences. hlm. 99.

Ibn al-Juzayr, Muhammad Ahmad. 1991. Al-Qawanin al-Fiqhiyyah. Bayrut: Dar al-Arqam. hlm. 162. Ibn cArabi. t.th. Ahkam al-Qur’an. Jil. 2. Bayrut: Dar al-Kutub al-cIlmiyyah. hlm. 171.

Ibn hazm, Ali ibn Ahmad. 1988. al-Muhalla. Cet. 4. Jil.3. Bayrut: Dar al-Kutub al-cIlmiyyah, hlm. 120.

Ibn Majah, Muhammad ibn Yazid. 1999. Sunan Ibn Majah. Damascus, Syiria: Dar al-Bashair. No. Hadis: 1127.

Ibn al-Qudamah, Abd Allah ibn Ahmad. 1979. Al-Mughni fi Fiqh Imam al-Sunnah Ahmad ibn Hanbal. Cet. 1. Jil. 9. Bayrut: Dar Kutub al-cIlmiyyah. hlm. 116.

Ibn Qayyim al-Jawziyyah, Muhammad ibn Abi Bakr. 1992. Rawdat al-Muhibbin. Bayrut: Dar al-Kutub al-cIlmiyyah. hlm. 201.

Ibn Taymiyyah, Ahmad ibn cAbd al-Halim. 1988. Al-Fatawa al-Kubra. Bayrut: Dar al-Macrifah.

Kriger, O.V. 2014. Advantages of porcine blood plasma as a component of functional drinks. Food and Raw Materials2(2): 26-31.

Maeda, S., Morikawa, A., Tokuyama, K. & Kuroume, T.1993. The concentration of bovine IgG in human breast milk measured using different methods. Acta Paediatrica 82(s385): 1012 - 1016.

McDermott, M.K., Tianhong, C., Williams, C.M., Markley, K.M. & Payne, G.F. 2004. Mechanical properties of biomimetic tissue adhesive based on the microbial transglutaminase catalyzed crosslinking of gelatin. Biomacromolecules 5(4): 1270-1279.

Mela, D.J. 1990. The basis of dietry fat preference. Trends in Food Science and Technology 1: 71-73.

Mohd Izhar Ariff Mohd Kashim 2013. Prinsip penentuan hokum makanan ubah suai genetik yang berasaskan haiwan. Tesis Ph.D. Jabatan Syariah, Fakulti Pengajian Islam, Universiti Kebangsaan Malaysia. hlm. 159 (tidak diterbitkan).

Mohd Izhar Ariff Mohd Kashim, Latifah Abdul Majid, Airil Haimi Mohd Adnan, Ahmad Bin Muhammad Husni, Zaini Nasohah, Mohd Adib Samsudin & Muhammad Zaini Yahaya. 2015. Principles regarding the use of Haram (forbidden) sources in food processing: A critical Islamic analysis. Asian Social Science 11(22): 17-25.

Muhammad Aizat Jamaludin & Che Wan Jasimah Wan Mohamed Radzi. 2009. Teori istihalāh menurut perspektif Islam dan sains: Aplikasi terhadap beberapa penghasilan produk makanan. Jurnal Syariah 17(1): 169-194.

Muhammad Safiri Ismail. 2010. al-Istihalah sebagai kaedah penentuan hukum makanan: Analisis terhadap isu makanan diubahsuai genetik. Dlm. Permasalahan Etika dalam Bioteknologi, disunting oleh Latifah Amin & Abdul Latif Samian. Bangi: Institut Tamadun dan Alam Melayu. hlm. 103-110.

Nakyinsige, K., Che Man, Y. & Sazili, A.Q. 2012. Halal authenticity issues in meat and meat products. Meat Science 91(3): 207-214.

Norfadzilah Ismail. 2016. Kesan kaedah pemanasan berbeza ke atas pengesanan DNA ayam di dalam bebola daging dengan menggunakan tindakbalas berantai polimerase (PCR). Tesis Ijazah Sarjana Sains. Jabatan Sains Makanan. Universiti Kebangsaan Malaysia (tidak diterbitkan).

Nor Fadilah. 2013. Jangan Makan Barang Haram! Dampak Buruk Asupan yang Dilarang Islam terhadap Kesehatan.Jogjakarta: Najah 189-193.

Sahilah Abd. Mutalib, Wan Sakeenah Wan Nazri, Safiyyah Shahimi, Norhayati Yaakob, Norrakiah Abdullah Sani, Aminah Abdullah, Abdul Salam Babji & Maaruf Abd. Ghani. 2012. Comparison between pork and wild boar meat (Sus scrofa) by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Sains Malaysiana 41(2): 199-204.

Sa‘id Hawwa. 1994. al-Asas fi al-Sunnah wa Fiqhiha, j. 1, Mesir: Dar al-Salam. hlm. 303.

Takahata, Y., Kurisaki, J., Mizumachi, K., Shibata, R., Shigehisa,T. & Morimatsu, F. 2000. IgE-antibody specificities of the patients allergic to meat products. Anim. Sci. J. 71(5): 494-500.

Turubatovic, L., Vojinovic, G.V., Matekalo, S.D., Spasic, M.A. & Dobrosavljevic, M. 1993. Sterilization of slaughterhouse blood products by ionizing irradiation. Technolog. Mesa. 34:75-78.

Uchman, W., Zabielski, J.P., Konieczny & Fiszer, W. 1986. Radiation pasteurization of bovine blood plasma. I. Effectsof dose on the total number of aerobic bacteria of liquid and spray-dried preparation. Acta. Aliment. Pol. 12: 177-185.

Waleed Khalid al-Rabi’. 2007. Ahkam al-At’imah fi al-Fiqh al-Islami. Beyrut: Dar al-Nafais. hlm. 83.

Wilde, P., Mackie, A., Husband, F., Gunning, P. & Morries, V. 2004. Proteins and emulsifiers at liquid interfaces. Advances in Colloid and Interface Science 108-109: 63-71.

 

 

*Corresponding author; email: izhar.ukm@gmail.com