Traditional Biotechnology Approaches in Halal Food Production: A Comprehensive Review

The concepts of halal and thayyib are key considerations in Muslim-majority nations. Halal and thayyib are the highest quality standards, as well as indicators of product competitiveness. This concept can be applied to all products or services consumed. Traditional biotechnology is one application of the halal and thayyib principle. Traditional biotechnology involves the activity of microorganisms, namely, fermentation. Fermented products include tape, kombucha, yogurt, bread, and tauco. These five products are well known within Muslim communities, hence the need for critical examination of their halal and thayyib aspects. In terms of halal, fermented products must ensure the halal status of the raw materials, media used, and food additives. Meanwhile, in terms of thayyib, fermented products must ensure food safety, process hygiene, and the use of high-quality raw materials, thereby allowing Muslim consumers to feel safe and confident in consuming these products. Keywords: traditional biotechnology; fermentation; halal; microorganism; thayyib