Author(s): Zainuddin, Maya Sari, Najmiatul Fajar
The study conducts alcohol testing of Batusangkar tapé ketan, and subsequently discusses whether it is halal for consumption according to the perspective of Sharia (Islamic Law). This study is resolved through field research and literature study. Chemical data were obtained through tests carried out in the laboratory. The results of the laboratory study were then examined by way of literature study to determine its Islamic legal. Based on the study results, it was found that the alcohol content of Batusangkar tapé ketan that had been left to ferment for five days increased up to 9.26%. The Islamic law study results found that Batusangkar tapé ketan despite containing alcohol is halal for consumption up to the fourth day of fermentation because the alcoholic fermentation material is not derived from the liquor (khamr) industry.