HALAL AWARENESS AMONG THE ORANG ASLI

COMMUNITY: KNOWLEDGE TRANSFER PROGRAM

(KTP) IN SELECTED ORANG ASLI VILLAGES

BY

KHADIJAH BINTI OTHMAN

A thesis submitted in fulfilment of the requirement for the

degree of Master in Halal Industry Management

International Institute for Halal Research & Training

International Islamic University Malaysia

SEPTEMBER 2016

ii

ABSTRACT

Industrial Master Plan (IMP) 2006-2020 aims to make Malaysia the global halal hub

for the production and trade of halal goods and services. More importantly, the positive

outputs of the halal industry must reach all segments of people including the

underserved community such as the Orang Asli community. Due to the increasing

number of people within the Muslim Orang Asli community, halal matters have become

one of the crucial aspects to be monitored. Besides, past research has identified that the

community in urban areas are highly aware on halal consumption compared to the

community that lives in rural areas. Therefore, the aims of this study are to study the

level of halal awareness among the Orang Asli, identify the factors that contribute to

their level of halal awareness and analyze the issues and challenges in enhancing halal

awareness and education in this community. The methods involved document analyses,

short term on-site observation and interviews. The Knowledge Transfer Program (KTP)

report is the prime source in this study. The programme was conducted under the

purview of the IIUM International Institute for Halal Research and Training (INHART)

between March 2013 to December 2015 in five selected sites in the states of Pahang,

Perak, Negeri Sembilan and Selangor. The findings of the study imply that the level of

halal awareness amongst the Orang Asli community is minimal and understanding of

halal is restricted to halal food consumption only. There are many factors contributing

to their minimum level of halal awareness including inadequate religious commitment,

different food culture, educational and geographical backgrounds, language barrier and

contrast in pedagogy. In order to make Orang Asli community well-aware and be

educated on halal issues, necessary steps must be taken during the early stages of

childhood to ensure the chain of knowledge would be continuous and sustainable

through generations.

iii

خلاصة البحثABSTRACT IN ARABIC

.لالالح والخدمات السلع تداولو لإنتاج عالميا مركزا ماليزيا جعل إلى 6002-6060 (IMP)الرئيسية الصناعية الخطة تهدف مثل المعانية تمعاتالمج ذلك في بما الأهمية،المجتمع أمر في غاية شرائح جميع إلى الحلال للصناعة الإيجابية المخرجات وصول

أحد لحلالا أصبح ،المسلم أصلى مجتمعات الأورانغ سكان عدد زيادة بسبب. )السكان الأصليون( أصلى الأورانغ مجتمعات الحلال، هلاكالاست حول واسع المدنية على علم المجتمعات أن السابقة الأبحاث حددت. رصدها يتعين التي المهمة الجوانب الأورانغ معاتفي مجت الوعي مستوى دراسة إلى هدف هذا البحث بناء على ذلك ، .النائية المناطق في المجتمعات مع مقارنة التعليمو الوعي تعزيزلل والتحديات القضايا تحليلالوعي، و مستوى على العوامل المؤثرة تحديدو حول المنتجات الحلال، أصلى

في القصير المدى لىالمراقبات عو الوثائق، تحليل الطرق المتبعة اعتمدت على .أصلى الأورانغ معاتحول مفهوم الحلال في مجت .الدراسة هذه للمعلومات في الرئيسي المصدر( KTP) المعرفة نقل برنامج كان تقرير .أيضا عن طريق المقابلاتو المواقع المحددة،

مارس بين ما IIUM (INHART)في منتجات الحلال والتدريب بحوثلل الدولي عهدالم إشراف تحت البرنامج أجري أن النتائج رتأظه. لانجوروس سيمبيلان، نيجريو باهانج، بيراق، ولاية في مختارة مواقع خمسة في 6002 ديسمبر إلى 6002التي العوامل نم العديد هناك. متدن جدا المختارة المناطق في أصلى الأورانغ مجتمعات في الحلال الوعي حول مفهوم مستوى

اللغة، رافية، وحاجزالجغو التعليمية الخلفياتو الغذائية، الثقافةو ،الديني الالتزامضعف ساهمت في الوعي المتدني، منها بر الأجيال استدامة نقل التعاليم علضمان تواصل و من سن مبكرة اللازمة الخطوات اتخاذ يجب .التربية طرق في الاختلافو

وعلى دراية كافية حول مفهوم الحلال. جيد في وعي أصلى الأورانغ مجتمعات جعل أجل من

iv

APPROVAL PAGE

I certify that I have supervised and read this study and that in my opinion, it conforms

acceptable standards of scholarly presentation and is fully adequate, in scope and

quality, as a thesis for the degree of Master of Halal Industry Management

…………………………………..

Asst. Prof. Dr. Noriah Ramli

Supervisor

…………………………………..

Assoc. Prof. Dr. Yumi Zuhanis

Has-Yun Hashim

Co-Supervisor

I certify that I have read this study and that in my opinion it conforms to acceptable

standards of scholarly presentation and is fully adequate, in scope and quality, as a thesis

for the degree of Master of Halal Industry Management

…………………………………..

Asst. Prof. Dr. Afridah Abas

Internal Examiner

…………………………………..

Dr. Yasmin Hanani Mohd Safian

External Examiner

This thesis was submitted to the INHART and is accepted as a fulfilment of the

requirement for the degree of Master of Halal Industry Management

…………………………………..

Prof. Dr. Irwandi Jaswir

Director of INHART

vi

DECLARATION

I hereby declare that this dissertation is the result of my own investigations, except

otherwise stated. I also declare that it has not been previously or concurrently submitted

as a whole for any other degrees at IIUM or other institutions.

Khadijah binti Othman

Signature........................................................... Date......................................

v

INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA

DECLARATION OF COPYRIGHT AND AFFIRMATION OF

FAIR USE OF UNPUBLISHED RESEARCH

HALAL AWARENESS AMONG ORANG ASLI COMMUNITY:

KNOWLEDGE TRANSFER PROGRAM (KTP) IN SELECTED

ORANG ASLI VILLAGES

I declare that the copyright holders of this dissertation are jointly owned by the

student and IIUM.

Copyright © 2016 Khadijah binti Othman and International Islamic University Malaysia. All rights

reserved.

No part of this unpublished research may be reproduced, stored in a retrieval system,

or transmitted, in any form or by any means, electronic, mechanical, photocopying,

recording or otherwise without prior written permission of the copyright holder

except as provided below

1. Any material contained in or derived from this unpublished research

may be used by others in their writing with due acknowledgement.

2. IIUM or its library will have the right to make and transmit copies (print

or electronic) for institutional and academic purposes.

3. The IIUM library will have the right to make, store in a retrieved system

and supply copies of this unpublished research if requested by other

universities and research libraries.

By signing this form, I acknowledged that I have read and understand the IIUM

Intellectual Property Right and Commercialization policy.

Affirmed by Khadijah binti Othman

……..…………………….. ………………………..

Signature Date

vi

ACKNOWLEDGEMENTS

First and foremost, I express my gratitude to thank Allah the Almighty for His blessings

in fulfilling the requirement for my master degree.

I would like to extend my sincere appreciation and special thanks to Higher

Education Department Ministry of Higher Education Malaysia (MOHE) for their

generous support via Knowledge Transfer Program (KTP) grant scheme entitled

Transferring Knowledge and Skill on Halal Consumerism to the Orang Asli

Community (FK-EDU/8 UIAM-13) in making this master dream a reality through

complete funding of my entire course.

A special thanks goes to Office of Industrial Links (OIL) IIUM, IIUM Library,

Jabatan Kemajuan Orang Asli (JAKOA), State Religious Authorities and Orang Asli

community in Batu 12, Sg. Melut, Sg. Chiong, Kundang and Amar Penghulu villages

for full cooperation during my data collection process.

I record my profound and sincere heartfelt gratitude to my very amiable

supervisor Assist. Prof. Dr. Noriah Ramli, my co-supervisor Assoc. Prof. Dr. Yumi

Zuhanis Has-Yun Hashim, Director of INHART, Prof. Irwandi Jaswir and all INHART

lecturers for their continuous support, encouragement and leadership, and for that, I will

be forever grateful.

It is my utmost pleasure to dedicate this work to my dear parents; Othman bin

Junus and Teh Amnah binti Lode and all my family members, who granted me the gift

of their unwavering belief in my ability to accomplish this goal; thank you for your

support and patience.

I wish to express my appreciation and thanks to my friend, Noor Najihah Mohd

Daud and those who provided their time, effort and support for this dissertation. I pray

that the Almighty rewards you all abundantly.

vii

TABLE OF CONTENTS

Abstract .......................................................................................................................... II Abstract in Arabic ........................................................................................................ III Approval Page .............................................................................................................. IV Declaration ................................................................................................................... VI Copyright Page .............................................................................................................. V

Acknowledgements ...................................................................................................... VI List of Tables ................................................................................................................ X

List of Figures .............................................................................................................. XI List of Abbreviations .................................................................................................. XII

CHAPTER ONE: INTRODUCTION ........................................................................ 2 1.1 Background of the Study .............................................................................. 2

1.2 Problem Statement ....................................................................................... 5

1.3 Research Objectives ..................................................................................... 6

1.4 Research Question ........................................................................................ 6

1.5 Research Scope ............................................................................................ 6

1.6 Significance of the Study ............................................................................. 7

CHAPTER TWO: LITERATURE REVIEW ........................................................... 8 2.1 Introduction………………………………………………...………………9

2.2 Halal Concept .............................................................................................. 8

2.2.1 Source of Halal and Haram ............................................................. 10

2.2.2 Halal Slaughtering ........................................................................... 12

2.2.3 Halalan Toyyiban ............................................................................. 14

2.3 Halal Awareness ........................................................................................ 15

2.4 Halal Education ......................................................................................... 17

2.5 Orang Asli Community .............................................................................. 19

2.5.1 Orang Asli Food Custom and Culture .............................................. 20

2.6 Case Study on Orang Asli Community ...................................................... 21

2.7 Factors related to the Level of Halal Awareness ....................................... 22

2.7.1 Religious Commitment .................................................................... 22

2.7.2 Halal Information............................................................................. 23

2.7.3 Halal Program .................................................................................. 23

2.7.4 Contrast in Pedagogy ....................................................................... 24

2.8 Chapter Summary ....................................................................................... 25

CHAPTER THREE: RESEARCH METHODOLOGY ........................................ 26 3.1 Introduction ................................................................................................ 26

3.2 Rationale for Research Design ................................................................... 26

3.3 Rational of Choosing Case Study .............................................................. 27

3.4 Research Methodology ............................................................................... 28

viii

3.5 Instrument Design ...................................................................................... 28

3.5.1 Knowledge Transfer Program (KTP) Report Analysis .................... 28

3.5.2 Short Term On-Site Observation ..................................................... 29

3.5.3 Semi Structured Interview................................................................ 30

3.6 Population and Sampling ........................................................................... 31

3.7 Data Collection Procedure ......................................................................... 31

3.8 Data Analysis Procedure ............................................................................ 32

3.8.1 Observational Analysis .................................................................... 32

3.8.2 Interview Analysis ........................................................................... 32

3.9 Chapter Summary ....................................................................................... 33

CHAPTER FOUR: RESULT AND DISCUSSION ................................................ 34 4.1 Introduction ................................................................................................ 34

4.2 Findings ...................................................................................................... 35

4.2.1 Demographic Profile ........................................................................ 35

4.3 Knowledge Transfer Program (KTP) ......................................................... 38

4.3.1 Background of Halal Knowledge Transfer Program (KTP) ............ 38

4.3.2 Participant of the Program ............................................................... 41

4.3.3 Teaching Materials ........................................................................... 42

4.4 Analysis of Level of Halal Awareness among the Orang Asli

community ........................................................................................................ 43

4.4.1 Fundamental Knowledge of Halal and Haram ................................ 43

4.4.2 Sources of Halal and Haram............................................................ 45

4.4.3 Halal Slaughtering ........................................................................... 48

4.4.4 Halal Logo ....................................................................................... 52

4.4.5 Halalan Toyyiban ............................................................................. 54

4.5 Analysis of Factors Influencing Level of Halal Awareness ...................... 55

4.5.3 Geographical Background. ............................................................... 56

4.5.1 Inadequate Religious Commitment .................................................. 56

4.5.2 Food Culture and Custom ................................................................ 58

4.5.3 Educational Background .................................................................. 59

4.5.4 Language Barrier. ............................................................................. 61

4.5.5 Contrast in Pedagogy ....................................................................... 61

4.6 Analysis of Issues and Challenges to Create Halal Awareness ................. 62

4.7 Chapter Summary ....................................................................................... 66

CHAPTER FIVE: SUMMARY, RECOMMENDATION AND CONCLUSION 67 5.1 Introduction ................................................................................................ 67

5.2 Summary .................................................................................................... 67

5.3 Recommendation ........................................................................................ 72

5.4 Conclusion .................................................................................................. 73

REFERENCES ........................................................................................................... 74

APPENDIX A: INTERVIEW QUESTIONS FOR ORANG ASLI COMMUNITY .. 79

APPENDIX B: INTERVIEW QUESTIONS FOR RELIGIOUS OFFICER .............. 80 APPENDIX C: SAMPLE FOR CODING INTERVIEW RESPONSES .................... 81

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APPENDIX D: HALAL KNOWLEDGE TRANSFER PROGRAM REPORT ....... 86

APPENDIX E: APPROVAL LETTER FROM JAKOA .......................................... 121

GLOSSARY .............................................................................................................. 123

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LIST OF TABLES

Table 1 : Number of Orang Asli Population According to States and Ethnicity 2

Table 2: Food Consumption among the Orang Asli Community Che Wong tribe 12

Table 3: Sub-groups of Orang Asli in Peninsular Malaysia 19

Table 4: Profile of the Respondents 35

Table 5: Location of villages 36

Table 6: The Orang Asli Tribes in the selected villages. 37

Table 7: Economic Activities of the Orang Asli Community 38

Table 8: Activities during KTP in Orang Asli selected villages 39

Table 9: Total of participants in the Knowledge Transfer Program 41

Table 10: Content of Modules 42

Table 11: Enrollment of Orang Asli Student 60

Table 12: Types of program conducted in selected villages 64

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LIST OF FIGURES

Figure 1: Pathway of halal in Malaysia’s mainstream education system framework . 19

Figure 2: Quiz answers on identification of halal sources from animals. ................... 45

xii

LIST OF ABBREVIATIONS

ABBREVIATION

DESCRIPTION

IMP Industrial Malaysia Plan

JAKOA Jabatan Kemajuan Orang Asli

DSM Department of Standard Malaysia

RMT Rancangan Makanan Tambahan

KWAPM Kumpulan Wang Amanah Pelajar Miskin

MOHE Ministry of Higher Education

MAIN Majlis Agama Islam Negeri

TOT Training of Trainer

UNICEF The United Nation Children’s Emergency Fund

KTP Knowledge Transfer Program

INHART International Institute for Halal Research and Training

JAKIM Jabatan Kemajuan Islam Malaysia

MS Malaysian Standard

IPTA Institut Pengajian Tinggi Awam

NGO Non-Government Organization

UIAM Universiti Islam Antarabangsa Malaysia

PERKIM Persatuan Kebajikan Islam Malaysia

UITM Universiti Teknologi Mara

MUIP Majlis Ugama Islam Pahang

UKM Universiti Kebangsaan Malaysia

KKMM Kementerian Komunikasi Multimedia Malaysia

JPN Jabatan Pendidikan Negeri

2

CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Development of halal industry in Malaysia recorded a bright prospect since the

establishment of Industrial Master Plan (IMP) 2006-2020, with the aim to make

Malaysia the global halal hub for production and trade in halal goods and services. The

growth of Muslim population all over the world make halal products in great demands

includes food, and services. It became lifestyle especially for Muslim community where

every single consumer products need to legally permit by Shariah for consumption such

as meat, poultry, raw food, personal care, cosmetics, tourism and many more (Rahim et

al. 2013). In order to ensure the success of a holistic halal industry, many parties must

work together in harmony. Most importantly is that the positive outputs of the halal

industry should reach all segments of the community including those living in the rural

areas such as the Orang Asli community (EPU, 2015).

Table 1 : Number of Orang Asli Population According to States and Ethnicity, 2014

Source: Jabatan Kemajuan Orang Asli, JAKOA

State Total of

Village

Ethnic Group Total

Senoi Proto

Malay

Negrito

Pahang 262 29,439 37,140 925 67,504

Perak 255 50,281 605 2,413 53,299

Selangor 74 5,073 12,512 3 17,588

Kelantan 118 12,047 29 1,381 13,457

Johor 58 55 13,084 1 13,140

Negeri

Sembilan

68 96 10,435 0 10,531

3

Melaka 14 28 1,486 1 1,515

Terengganu 3 818 41 34 893

Kedah 1 19 0 251 270

Total 853 97,856 75,332 5009 178,197

Table 1 shows the total number of the Orang Asli populations in Peninsular Malaysia

according to their ethnicity and groups. The Orang Asli community became one of the

important stakeholders which can contribute to the development of halal industry in

Malaysia.

In Malaysia the welfare and interest of Orang Asli community are taken care by

Jabatan Kemajuan Orang Asli (JAKOA). In 2014, the government allocated RM38

million for the educational development of Orang Asli (eWarta, 2014). The government

set out seven initiatives in the Orang Asli Education Transformation Program to

transform the educational scenario amongst Orang Asli which are related to

administrative, infrastructure and also facilities (Sinar Harian, 2012). The 10th

Malaysia Plan (2011-2015) also recognizes a critical need to enhance the quality of life

especially amongst the underserved communities in Malaysia, such as the Orang Asli

and other native groups (Mustapha et.al, 2010).

To improve the quality of life of Orang Asli; the indigenous community in

Peninsular Malaysia, the government has prepared many programs such as Rancangan

Makanan Tambahan (RMT) and Tabung Kumpulan Wang Amanah Pelajar Miskin

(KWAPM) to reduce burden of schooling parents and provide nutritional needs for

students(KPM,2013) This is in line with the educational policy stated that educational

4

opportunities especially to the aborigines is the matter of high priority1. They should be

given ample of opportunities so that they will be in at par with other population

(Kasimin, 1991). The government of Malaysia has worked hard to continuously develop

the quality of its education system to produce ethical and knowledgeable human capital

in order to achieve the vision 2020. In 2013, the new Malaysia Education Blueprint

2013-2025 has been launched to cater the educational needs of the growing nation.

Besides, many programs have been organized to cater the Orang Asli needs in

enhancing their educational development such as Education Assistance Scheme,

Educational Development Action Plan for the Orang Asli community and Toy Library

(JAKOA, 2015). Nonetheless, there is least emphasize on program to improve halal

education in the community.

The literature review revealed that more than 20 studies have been carried out

on the level of education amongst Orang Asli. However, none of these studies have

attempted to focus on halal education and its related matters.

To date there is approximately 35,975 Orang Asli who converted to Islam and

registered with the various State Religious Department (from a total of 178,197 Orang

Asli population in Malaysia (Utusan Malaysia, 2013). Based on this fact, it is suggested

that halal education and halal awareness program is as important as the other types of

education programs. In more particular, early education and awareness on halal may

give the optimal impact in moulding the understanding on the concept, meaning and

application of halal in the daily life of Orang Asli community.

1 In the Aboriginal People Act 1954 in Article 17, it stated that “ no Orang Asli child shall be precluded

from attending any school only by reason of being an Orang Asli”(Kamaruddin & Jusoh, 2008). Besides,

Malaysia government proposed eleven shift to transform the educational system. In the shift 1, they will

provide equal access to qualify education of an international standard. For Orang Asli students, the

investment of physical and teaching resources will be increased (KPM, 2013).

5

1.2 PROBLEM STATEMENT

Adequate knowledge in halal is vital in creating the awareness on the importance of

choosing and consuming halal food among the Muslim community in Malaysia. The

knowledge on halal should not only be made available to certain groups or segments of

the nation but it should be made available to every level of the community including

the Muslim Orang Asli.

Several studies have been conducted to measure the level of halal awareness

among Malaysian from different ages (Nasir & Chiew, 2010; Rahim et al., 2013; Said

et.al., 2014). However, these studies focused on urban community whom are more

likely to be aware of the benefits of halal products and services in comparison to rural

community (Golnaz et al., 2010). In this instance, the Orang Asli community

customarily resides in the rural areas. The studies also indicated that the number of

people who are aware of halal consumption in their daily life is increasing, there is no

research conducted to measure the level of halal awareness amongst the Orang Asli

community.

Besides, the missionary activities among Muslim and Christian religion are

growing rapidly to the Orang Asli community. The different approaches between these

two religion such as for Muslim, missionary work is considered as an invitation to their

religion but for the Christians, missionary work is a way to witness their faith which

they will practice their religion immediately with the Orang Asli community (Edo,

2011). The issue raised is the consistency of practicing Islam as a religion after they

converted. Hence to ensure the practicing as a Muslim lifestyle, it is important to

identify their level of halal awareness as halal lifestyle is one of the fundamental

implementation and become one of the criteria in order to differentiate between Muslim

6

and non-Muslim. Therefore, the study was set forth to meet the objectives as stated in

section 1.3 below.

1.3 RESEARCH OBJECTIVES

The study aimed to achieve the following objectives:

To study the level of halal awareness amongst the Orang Asli community.

To identify the factors that contribute to the level of halal understanding

amongst the Orang Asli community.

To analyse the issues and challenges in enhancing halal awareness amongst

the Orang Asli community.

1.4 RESEARCH QUESTION

1. What is the level of halal awareness amongst the Orang Asli community?

2. What are the factors contributing to their minimum level of understanding of

halal?

3. What are the issues and challenges (if any) in enhancing halal awareness

amongst the Orang Asli community?

1.5 RESEARCH SCOPE

This research was focused on the halal awareness on food consumption among Orang

Asli community which conducted in selected areas in Selangor, Negeri Sembilan and

Pahang. The main criteria for the selection of these locations are based on higher

number of Muslim in the Orang Asli community. The five villages included i) Batu 12,

7

Gombak Selangor, ii) Sungai Melut, Dengkil Selangor, iii) Kundang, Muadzam Pahang

, iv) Amar Penghulu, Negeri Sembilan and v) Sg. Chiong, Perak. The choice of

locations would also allow the researcher to compare between rural and sub-urban areas.

The target group of this research is Orang Asli of the Halal Knowledge Transfer

Program (KTP) conducted by INHART on March 2013 to June 2015.

1.6 SIGNIFICANCE OF THE STUDY

The study directly benefits the two main stake holders; the Orang Asli Community and

the Orang Asli Affairs Department (JAKOA). The research findings shall be helpful to

JAKOA in improving the economic and social well-being of the Orang Asli community

such as development of halal business as one of the main source of income amongst the

Orang Asli community. Besides, JAKOA can improvise many programs related to halal

awareness amongst the community.

The halal awareness program shall help to increase the level of awareness among

the orang Asli community particularly the children. In the long term, the children and

the younger generation shall be able to educate their own society on the importance of

halal lifestyle. The halal education kit, halal training module, and the Train of Trainer

(TOT), or the Orang Asli kindergarten teachers shall enhance the delivery of halal

knowledge to the Orang Asli children.

Furthermore, this study is beneficial to the future researcher in providing

baseline information on the Orang Asli community especially related to halal matters.

8

CHAPTER TWO

LITERATURE REVIEW

2.1 INTRODUCTION

This chapter provides a review of related literature and a summary of the major findings

from previous studies conducted on halal awareness and halal education. This chapter

also analyses relevant previous studies on Orang Asli community in Malaysia. The

chapter is subdivided into the following sections: (1) Halal concept, (2) Halal

awareness, (3) Halal education, (4) Orang Asli community, (5) Case study on Orang

Asli community and (6) Factors related to the level of halal awareness.

2.2 HALAL CONCEPT

Halal comes from Arabic word means lawful or permitted and doing of which the Law-

Giver has allowed. Allah mentioned in the Quranic verse:

“O mankind, eat from whatever is on earth (that is) lawful and good and do not

follow the footsteps of Satan. Indeed, he is to you a clear enemy”

Surah Al-Baqarah (2): 168

In this verse Allah commanded two important criteria in choosing food and beverages

which are “lawful” (halal) and “good” (toyyib). For example, sugar is permissible

however it is not good (toyyib) for person who have diabetic to take it excessively.

Although it is halal (plant base) but it is hazardous for diabetic patient.

9

The MS 1500:20092 defined halal as things or actions allowed by Shariah on the

doer without any punishment imposed (DSM, 2009). Applying this concept to the

Orang Asli community which mainly produce their own food products, similar process

and procedure need to be complied in order to ensure the food is halal for consumption.

In Islam, all food is halal except what Allah mentioned in the Quran:

“He has only forbidden to you dead animals, blood, the flesh of swine and that

which has been dedicated to other than Allah. But whoever is forced (by

necessity), neither desiring it nor transgressing (its limit), there is no sin upon

him. Indeed, Allah is Forgiving and Merciful.”

Surah Al-Baqarah (2): 173

In the another verse Allah has clearly mentioned in detail about types of animals

which cannot be eaten for the sake of Allah with the reason for forbidding is beneficial

to human being themselves.

“Prohibited to you are dead animals, blood, the flesh of swine, and that which

has been dedicated to other than Allah, and those animals killed by strangling

or by a violent blow or by a head-long fall or by the goring of horns, and those

from which a wild animal has eaten, except what you are able to slaughter

(before its death), and those which are sacrificed on stone altars, and

(prohibited is) that you seek decision through divining arrows. That is grave

disobedience. This day those who disbelieve have despaired of your religion and

completed my favor upon you and have approved for you Islam as religion. But

2 The Malaysian Standard 1500:2009 namely as Halal Food-Production, Preparation, Handling and

Storage provides practical guideline for the food industry on the preparation and handling of halal food

(including nutrient supplements) and to serve as a basic requirement for Halal food product and food

trade or business in Malaysia.

10

whoever is forced by severe hunger with no inclination to sin- then indeed, Allah

is Forgiving and Merciful.”

Surah al-Ma’idah (5): 3

2.2.1 Source of Halal and Haram

One of the principles pertaining to halal consumption is ‘the essence asl is permissibility

of things’ which means everything in this world is permissible except what Allah

mentioned in the Quran and Sunnah (Qaradawi, 1993). For example, Allah mentioned

in the Quran:

“He has only forbidden to you dead animals, blood, the flesh of swine and that

which has been dedicated to other than Allah. But whoever is forced (by

necessity), neither desiring it nor transgressing (its limit), there is no sin upon

him. Indeed, Allah is Forgiving and Merciful.”

Surah Al-Baqarah (2): 173

In this verse, Allah mentioned four major categories of prohibited foods which

are from dead animals, blood, the flesh of swine and what is sacrificed to idols. This

categories have been elaborated in details in the following verse in Quran:

“Prohibited to you are dead animals, blood, the flesh of swine, and that which

has been dedicated to other than Allah, and those animals killed by strangling

or by a violent blow or by a head-long fall or by the goring of horns, and those

from which a wild animal has eaten, except what you are able to slaughter

(before its death), and those which are sacrificed on stone altars, and

(prohibited is) that you seek decision through divining arrows. That is grave

11

disobedience. This day those who disbelieve have despaired of your religion and

completed my favor upon you and have approved for you Islam as religion. But

whoever is forced by severe hunger with no inclination to sin- then indeed, Allah

is Forgiving and Merciful.”

Surah al-Ma’idah (5): 3

The source of halal and haram food can be derived from animals, plants, micro-

organism, natural minerals and chemicals. In this verse, Allah has clearly mentioned in

detail about types of animals which are prohibited to consume for the sake of Allah with

the reason for forbidding is beneficial to human being themselves.

Moreover, according to Malaysian Standard 1500:2009, there are nine

characteristics of land animals which are prohibited to eat which are (1) animals that

are not slaughtered according to Shariah (2) animals which fall in najs mughallazah

category such as pigs, dogs and their descendants (3) animals with long pointed teeth

which are used to kill prey (4) predators birds (5) pests and poisonous animals (6)

animals which are forbidden to be killed in Islam (7) al-jalalah3 animals (8) repulsive

animals and (9) other animals which are forbidden to be eaten in Islam. Meanwhile, for

other sources such as plants, micro-organism and chemicals, it is lawful to consume

unless it is poisonous, intoxicating and harmful to human body (DSM, 2009).

Study done by Haemamalar et al. ( 2010) identified the types of food consumed

by the Orang Asli community specifically among Che Wong tribes who lived in Pahang.

From Table 2 below, it shows the Orang Asli community consumed variety of foods

includes halal and haram source. Hence, researcher will identify from this study

3 Animals which are fed by najs continuously

12

whether the Orang Asli community in the selected villages aware on the sources of halal

and haram especially in food consumption.

Table 2: Food Consumption among the Orang Asli community Che Wong tribe

Food groups Types of Food Examples

Meat and meat products

Meat Mutton, beef, pork

Birds Duck, chicken

Large mammals Monkey, deer

Reptiles, amphibians Tortoise, frog, snake

Rodents Porcupine, squirrel

Eggs Duck egg, chicken egg

Fish/seafood

Fresh water fish Ikan haruan. ikan keli

Salt water fish Ikan kembong

Seafood Crab, prawn, squid

Salted fish/canned fish Anchovy, sardine

2.2.2 Halal Slaughtering

Allah allows us to eat meat from halal animals, however we must having ‘ihsan’

towards animals. Due to that, Islam teaches us how to kill animals in a proper way.

Quran has laid down principles of halal slaughtering.

Literally, the term ‘zabiha’ or ‘zabh’ comes from Arabic root ‘zabaha’ which

means to kill (by slitting the throat); to slaughter, butcher to murder or to sacrifice. In

Islam, slaughtering can be defined as cutting of the animals’s trachea (halqum),

esophagus (mari’) and jungular veins (wadajain) to accelerate the bleeding and death

of the animals (DSM, 2009).

“Ata said: Dhabh means the cutting of the carotid and jugular blood vein when

asked if it was allowed to cut the spinal cord Ata replied “Ibn Umar forbade an-