Fostering interest in halal research

TAPAI, or fermented sticky rice, is a traditional dessert served during weddings and festivities. The process of making tapai includes sprinkling a special yeast on top of the sticky rice to ferment it. After the fermentation process is complete, the tapai will release a distinctive smell and liquid.

“The liquid formed from the fermentation process contains a very low alcohol level after a few days.

However, if the process is prolonged, the alcohol content will increase. Before you know it, what is halal (permissible) for Muslims to consume, becomes haram (prohibited),” said Kolej Genius Insan Form Four student Wan Nur Alya Nabihah Mazli.

“In Islam, Muslims are not allowed to consume alcoholic food and drinks. Since tapai is a popular dish in our society, especially among Malays and Muslims, it is important for us to be equipped with this kind of knowledge and not blindly consume food that is prohibited ,” she added.

This bit of insight was among the many Wan Nur Alya had received as participant of the National Halal Action for Young Scientist Camp held at Kolej Genius Insan in Nilai, Negri Sembilan.

The camp, which marries science and technology with Islamic knowledge, was organised by Kolej Genius Insan in collaboration with the Institute of Halal Research and Management (IHRAM), Universiti Sains Islam Malaysia.

It aimed to foster students’ interest in the field of halal research through the rapid development of the halal food industry worldwide.

Twenty-five participants aged 13 to 16 from different schools took part in activities such as halal slaughtering, DNA identification, self-exploration, scientific visits, research, and project assignments during the three-day camp.