Application of the Halal and Thayyib Concepts in Ethical Testing in Organoleptic Research

Abstract

Organoleptic testing is widely used to evaluate the sensory quality of food and beverages through human panelists. Although existing ethical guidelines primarily emphasize participant safety and informed consent, they rarely incorporate halal assurance as an ethical requirement for Muslim participants. This study aims to develop an ethical framework for organoleptic testing by integrating the principles of halal and thayyib into research ethics involving human subjects. The study employed a normative legal approach through a literature review of scientific publications, ethical guidelines, food regulations, and halal-related legislation. The analysis identifies ethical criteria that should be fulfilled before conducting organoleptic testing. From the halal perspective, the tested products should originate from halal ingredients, be processed without non-halal contamination, and, where applicable, possess valid halal certification. From the thayyib perspective, products should be safe for consumption by considering potential allergens, toxic or carcinogenic substances, appropriate use of food additives, hygienic processing, sanitary handling, and compliance with food safety regulations, including relevant food registration requirements. The proposed framework demonstrates that integrating halal and thayyib principles extends conventional research ethics beyond participant protection to include respect for religious values and consumer confidence. This framework provides practical guidance for researchers, ethics review boards, and food laboratories in designing organoleptic studies involving Muslim participants while contributing to the development of ethical standards for sensory evaluation in halal food research