ABSTRACT
This study explores the rationale and foundations behind MUI's halal certification of medical risk products, such as energy drinks and instant noodles, using a qualitative approach to analyse MUI's perspective on the halal-tayyib concept. The analysis applies the theory of maslahat (benefit) and qawaid fiqhiyyah (Islamic legal maxims) to evaluate the balance between potential benefits (maslahat) and harms (madharat) in granting halal certification to such products. The findings reveal that the justification for issuing halal certification stems from health considerations. Immunity and antioxidants derived from fruits and vegetables are believed to counteract the effects of food additives. Additionally, LPPOM MUI has conducted thorough inspections and ongoing monitoring to identify discrepancies between audit results and market findings. From the perspective of maslahat and qawaid fiqhiyyah, it is strongly recommended that BPOM, MUI, and BPJPH establish regulations requiring information on daily consumption limits or risk-level logos for medically hazardous products. This measure aims to mitigate potential harm from long-term consumption. These recommendations align with SDG 3 (Good Health and Well-being) and SDG 12 (Responsible Consumption and Production).
