Daftar Isi

KATA PENGANTAR............................................................................. I
DAFTAR ISI............................................................................................ II
BAB I PENDAHULUAN
A. Latar Belakang................................................................................ 1
B. Rumusan Masalah........................................................................... 2
C. Tujuan............................................................................................. 3
BAB II PEMBAHASAN
A. Pengertian...................................................................................... 4
B. Asal Usul....................................................................................... 9
C. Tahlilan Menurut Islam................................................................. 15
D. Penyajian Hidangan Makanan....................................................... 18
E. Dalil yang Menganjurkan.............................................................. 20
F. Sanggahan Terhadap Dalil............................................................. 21
BAB III PENUTUP
A. Kesimpulan..................................................................................... 23
B. Saran............................................................................................... 24
DAFTAR PUSTAKA

Institut Sains dan Teknologi AKPRIND II