The Use of Zamzam Water and Pumpkin Fruit in Science and Islamic Perspective

  • Sugeng Ali Mansur Universitas Islam Negeri Maulana Malik Ibrahim
  • Diana Dwi Hermayanti Universitas Islam Negeri Maulana Malik Ibrahim
  • Yusril Dwi Rahmadinata Universitas Islam Negeri Maulana Malik Ibrahim
  • Kumoratih Eka Maharani Universitas Islam Negeri Maulana Malik Ibrahim
  • Moram Gamal Mohamed Universitas Islam Negeri Maulana Malik Ibrahim
  • Muhammad Amiruddin Universitas Islam Negeri Maulana Malik Ibrahim

Abstract

Zam-zam water is a holy spring for religious and medicinal purposes for Muslims. Zam Zam Water is located 21 meters to the east of the Kaaba. Zam Zam water is rich in beneficial elements and chemical composition of up to 2,000 mg/lt. So that Zam Zam water has benefits as an anticancer, maintaining healthy teeth and mouth, stimulating the reproductive system, and antioxidants. Pumpkin has low calories that are suitable for diets. Pumpkin contains a source of nutrients such as carotene and fiber and is high in protein. It is hoped that writing this article will bring benefits to enrich the treasures of Zam Zam water and pumpkin, both from an Islamic and health perspective.

Author Biographies

Sugeng Ali Mansur, Universitas Islam Negeri Maulana Malik Ibrahim

Universitas Islam Negeri Maulana Malik Ibrahim Malang, Indonesia

Diana Dwi Hermayanti, Universitas Islam Negeri Maulana Malik Ibrahim

Universitas Islam Negeri Maulana Malik Ibrahim Malang, Indonesia

Yusril Dwi Rahmadinata, Universitas Islam Negeri Maulana Malik Ibrahim

Universitas Islam Negeri Maulana Malik Ibrahim Malang, Indonesia

Kumoratih Eka Maharani, Universitas Islam Negeri Maulana Malik Ibrahim

Universitas Islam Negeri Maulana Malik Ibrahim Malang, Indonesia

Moram Gamal Mohamed, Universitas Islam Negeri Maulana Malik Ibrahim

Universitas Islam Negeri Maulana Malik Ibrahim Malang, Indonesia

Muhammad Amiruddin, Universitas Islam Negeri Maulana Malik Ibrahim

Universitas Islam Negeri Maulana Malik Ibrahim Malang, Indonesia

References

Arsul, M. I., Amir, N. R. R., Fadila, R., Pratiwi, I. N., & Imani, F. (2019). Potensi Mie dari Labu Kuning (Cucurbita moschata Durch) dalam Menurunkan Kadar Glukosa Darah. ad-Dawaa'Journal of Pharmaceutical Sciences, 2(2).
Donia, A. F., & Mortada, W. I. (2021). Chemical composition of Zamzam water: A comparative study with international standards of drinking water. Heliyon, 7(1), e06038.https://doi.org/10.1016/j.heliyon.2021.e06038
Ezin, V., Gbemenou, U. H., & Ahanchede, A. (2022). Characterization of cultivated pumpkin (Cucurbita moschata Duchesne) landraces for genotypic variance, heritability and agro-morphological traits. Saudi journal of biological sciences, 29(5), 3661–3674. https://doi.org/10.1016/j.sjbs.2022.02.057
Hatta, H., & Sandalayuk, M. (2020). Effect of Addition of Yellow Pumpkin Flour on Carbohydrate and Protein Content of Cookies. Gorontalo Journal of Public Health, 3(1), 41. https://doi.org/10.32662/gjph.v3i1.892
Junita, D., Setiawan, B., Anwar, F., & Muhandri, T. (2017). KOMPONEN GIZI, AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK SENSORI BUBUK FUNGSIONAL LABU KUNING (Cucurbita moschata) DAN TEMPE. Jurnal Gizi Dan Pangan, 12(2), 109–116. https://doi.org/10.25182/jgp.2017.12.2.109.116
Nurjanah, H., Setiawan, B., & Roosita, K. (2020). Potensi Labu Kuning (Cucurbita moschata) sebagai Makanan Tinggi Serat dalam Bentuk Cair. Indonesian Journal of Human Nutrition, 7(1), 54–68. https://doi.org/10.21776/ub.ijhn.2020.007.01.6
Mahmud, M., & Arafah, R. N. (2020). Air Zamzam dalam Perspektif Hadis dan Sains (Upaya Mendamaikan Agama dan Sains). Prosiding Konferensi Integrasi Interkoneksi Islam Dan Sains, 2, 219–223.
Mbogne, J.T., Youmbi, E., Ibouraïman, B., Ntsefong, G.N., 2015. Agromorphological, Chemical and Biochemical Characterization of Pumpkin (Cucurbita maxima and Cucurbita moschata, Cucurbitaceae) Morphotypes Cultivated in Cameroon. Research in Plant Sciences 3 (1), 12–17.
OECD (2016). ‘‘Squashes, pumkins, zucchinis and gourds (Cucurbita species)”, in Safety Assessment of Transgenic Organisms in the Environment, . Volume 5: OECD Consensus Documents, OECD Publishing, Paris
Oktaviani, D. P., & Fakhruddin, A. (2021). Manfaat Mengonsumsi Air Zam-Zam dalam Persfektif Islam dan Sains. Transformatif, 5(1), 65–74. https://doi.org/10.23971/tf.v5i1.2485
Published
2022-12-05
How to Cite
MANSUR, Sugeng Ali et al. The Use of Zamzam Water and Pumpkin Fruit in Science and Islamic Perspective. Annual Symposium on Hajj and Umrah Medicine (ANSHAR), [S.l.], v. 1, p. 149-159, dec. 2022. Available at: <http://conferences.uin-malang.ac.id/index.php/anshar/article/view/2141>. Date accessed: 12 june 2023. doi: https://doi.org/10.18860/anshar.v1i0.2141.