DAFTAR ISI HALAMAN JUDUL KATA PENGANTAR ...........................................................................................
ii
DAFTAR ISI..........................................................................................................
iii
DAFTAR TABEL ..................................................................................................
vi
DAFTAR GAMBAR ............................................................................................. vii
PENDAHULUAN ...................................................................................
1
1.1
Latar Belakang .................................................................................
1
1.2
Rumusan masalah.............................................................................
4
1.3
Tujuan ..............................................................................................
4
1.4
Metode perancangan ........................................................................
4
1.4.1. Teknik pengumpulan data………………………………….... .
4
1.4.2. Teknik pengolahan data ..........................................................
5
1.4.2. Teknik penyimpulan data........................................................
5
BAB II PEMAHAMAN RESTORAN MASAKAN BALI .................................
6
BAB I
2.1
2.2
2.3
Pemahaman pustaka .........................................................................
6
2.1.1
Pengertian restoran ...............................................................
6
2.1.2
Macam-macam tipe restoran .................................................
7
2.1.3
Aspek utama sebuah restoran ................................................ 10
2.1.4
Elemen ruang restoran .......................................................... 11
2.1.5
Sususnan organisasi di restoran ............................................. 11
2.1.6
Pengertian masakan Bali ....................................................... 12
2.1.7
Menu .................................................................................... 13
Pemahaman standard dan aturan ....................................................... 14 2.2.1
Perencanaan rumah makan atau restoran ............................... 14
2.2.2
Perlengkapan restoran ........................................................... 15
2.2.3
Dapur ................................................................................... 17
Pemahaman terhadap proyek sejenis................................................. 21 2.3.1
Krisna gallery & resto .......................................................... 21 iii
2.4
2.3.2
Warung sak ade .................................................................... 25
2.3.3
Warung mina renon .............................................................. 27
2.3.4
Warung Babi Guling Chandra ............................................... 29
2.3.5
Kesimpulan pemahaman proyek sejenis ................................ 31
Spesifikasi umum restoran masakan bali .......................................... 33
BAB III STUDI PENGADAAN RESTORAN MASAKAN BALI DI DENPASAR ....................................................................................... 34 3.1
Tinjauan Wilayah perencanaan ......................................................... 34 3.1.1
Kondisi fisik kota Denpasar .................................................. 34
3.1.2
Kondisi Non Fisik Kota Denpasar ......................................... 35
3.1.3
Peraturan pemerintah kota Denpasar ..................................... 39
3.1.4
Persyaratan arsitektur bangunan gedung di kota Denpasar .... 42
3.1.5
Perijinan untuk mendirikan usaha rumah makan di kota Denpasar ....................................................................... 43
3.2
3.3
Pengadaan restoran masakan Bali di Denpasar ................................. 44 3.2.1
Analisis SWOT..................................................................... 44
3.2.2
Kesimpulan Analisis SWOT ................................................. 45
Spesifikasi khusus restoran masakan Bali di Denpasar...................... 46
BAB IV PEMROGRAMAN RUANG .................................................................. 50 4.1
Tema ................................................................................................ 50
4.2
Program fungsional .......................................................................... 53
4.3
Program performansi ........................................................................ 62
4.4
Program arsitektural ......................................................................... 64
4.5
Pemilihan tapak ................................................................................ 70 4.5.1
Analisis lokasi tapak ............................................................. 70
4.5.2
Penentuan Kriteria ................................................................ 76
4.5.3
Tapak ................................................................................... 78
BAB V KONSEP PERANCANGAN .................................................................... 86 5.1
Konsep perancangan tapak ............................................................... 86 5.1.1
Konsep entrance ................................................................... 86 iv
5.2
5.1.2
Konsep zoning ...................................................................... 89
5.1.3
Konsep bentukMassa ............................................................ 90
5.1.4
Konsep pola massa ............................................................... 91
5.1.5
Konsep sirkulasi dalam site ................................................... 92
5.1.6
Konsep ruang luar ................................................................. 94
Konsep perancangan bangunan......................................................... 97 5.2.1
Konsep pintu masuk utama bangunan ................................... 98
5.2.2
Konsep sirkulasi dalam bangunan ......................................... 99
5.2.3
Konsep tampilan bangunan ................................................... 101
5.2.4
Konsep ruang dalam ............................................................. 102
5.2.5
Konsep struktur bangunan .................................................... 103
5.3 Konsep sistem utilitas........................................................................ 105 5.3.1
Konsep sistem plumbing ....................................................... 105
5.3.2
Konsep sistem pemadam kebakaran ...................................... 106
5.3.3
Konsep sistem penghawaan .................................................. 107
5.3.4
Konsep sistem penerangan .................................................... 108
5.3.5
Konsep sistem audio visual dan cctv ..................................... 108
5.3.6
Konsep system komunikasi ................................................... 109
5.3.7
Konsep pembuangan sampah ................................................ 110
5.3.8
Konsep sistem penangkal petir .............................................. 110
v
DAFTAR TABEL Tabel 2.1
Komparasi proyek sejenis ........................................................................... 30
Tabel 3.1
Jumlah penduduk laki-laki dan perempuan kota Denpasar .......................... 34
Tabel 3.2
Tabel Kunjungan Wisatawan Mancanegara dan Domestik.......................... 35
Tabel 3.3
Jumlah dan persentase restoran internasional dan local di Denpasar ........... 36
Tabel 3.4
Data rumah makan di Denpasar .................................................................. 36
Tabel 3.5
Event-event yang ada di Bali ...................................................................... 38
Tabel 3.6
Sebaran, funsi utama & khusus dan pusat wilayah perencanaan kota Denpasar............................................................................................. 41
Tabel 3.7
Analisis SWOT .......................................................................................... 43
Tabel 3.8
Menu restoran masakan Bali....................................................................... 47
Tabel 4.1
Analisa program fungsi kegiatan ................................................................ 54
Tabel 4.2
Estimasi kapasitas pengelola ...................................................................... 61
Tabel 4.3
Kebutuhan ruang pada restoran masakan Bali di Denpasar ......................... 62
Tabel 4.4
Program performansi .................................................................................. 62
Tabel 4.5
Besaran Ruang ........................................................................................... 64
Tabel 4.6
Besaran Ruang Parkir ................................................................................. 66
Tabel 4.7
Total Jumlah Luas Keseluruhan.................................................................. 66
Tabel 4.8
Kriteria Penilaian Lokasi Tapak ................................................................. 71
Tabel 4.9
Kriteria Penilaian Tapak ............................................................................. 76
Tabel 5.1
Nama Tanaman .......................................................................................... 97
Tabel 5.2
Input Konsep Sistem Plumbing .................................................................. 105
Tabel 5.3
Input Konsep Sistem Pemadam Kebakaran................................................. 106
Tabel 5.4
Input Konsep Sistem Penghawaan .............................................................. 107
Tabel 5.5
Input Konsep Sistem Penerangan ............................................................... 108
Tabel 5.6
Input Konsep Audio Visual dan CCTV ...................................................... 108
Tabel 5.7
Input Konsep Sistem Komunikasi............................................................... 109
Tabel 5.8
Input Konsep Pembuangan Sampah ............................................................ 108
Tabel 5.9
Input Konsep Penangkal Petir..................................................................... 110
vi
DAFTAR GAMBAR Gambar 2.1
Lay-out fungsional restoran kecil ................................................................ 15
Gambar 2.2
Lay-out tempat duduk minimal ................................................................... 15
Gambar 2.3
Lebar ruang jalan ....................................................................................... 15
Gambar 2.4
Fasilitas toilet ............................................................................................. 15
Gambar 2.5
Standart ukuran meja dan kursi................................................................... 16
Gambar 2.6
Diagram pola sirkulasi dalam dapur............................................................ 18
Gambar 2.7
Diagram segitiga pekerjaan dapur............................................................... 19
Gambar 2.8
Segitiga pekerjaan dapur pada gambar........................................................ 19
Gambar 2.9
Jenis-jenis segitiga pekerjaan dapur ............................................................ 20
Gambar 2.10 Dapur untuk mengolah babi guling ............................................................. 20 Gambar 2.11 Pig Lamb Rotissevie oven ........................................................................... 21 Gambar 2.12 Krisna gallery & resto ................................................................................ 22 Gambar 2.13 Layout plan ................................................................................................ 22 Gambar 2.14 Block plan lantai I ...................................................................................... 22 Gambar 2.15 Block plan lantai II ..................................................................................... 22 Gambar 2.16 Restoran men tempeh ................................................................................. 22 Gambar 2.17 Restoran misbar.......................................................................................... 22 Gambar 2.18 Restoran miyabi ........................................................................................ 22 Gambar 2.19 Area penyajian dan dapur di restoran men tempeh ...................................... 23 Gambar 2.20 Tampilan menu makanan, area penyajian dan dapur pada restoran misbar ........................................................................................................ 24 Gambar 2.21 Area penyajian dan dapur di restoran miyabi .............................................. 24 Gambar 2.22 Fasilitas pendukung pada restoran .............................................................. 24 Gambar 2.23 Ruang pengelola dan karyawan restoran ..................................................... 25 Gambar 2.24 Warung sak ade .......................................................................................... 25 Gambar 2.25 Layout warung sak ade ............................................................................... 26 Gambar 2.26 Area makan dan kios makanan ................................................................... 26 Gambar 2.27 Kios, kasir dan mini bar.............................................................................. 27 Gambar 2.28 Warung mina renon .................................................................................... 27 Gambar 2.29 Layout warung mina renon ......................................................................... 28 vii
Gambar 2.30 Area makan dan minum.............................................................................. 29 Gambar 2.31 Mini bar dan dapur ..................................................................................... 29 Gambar 2.32 Layout warung mina renon ......................................................................... 30 Gambar 2.33 Fasilitas utama warung babi guling chandra ............................................... 30 Gambar 2.34 Fasilitas pendukung warung babi guling chandra ........................................ 31 Gambar 3.1
Peta kota madya Denpasar .......................................................................... 35
Gambar 3.2
Tata guna lahan kota Denpasar ................................................................... 40
Gambar 4.1
Struktur organisasi restoran masakan Bali di Denpasar ............................... 54
Gambar 4.2
Skema Alur Kegiatan Konsumen pada area ruang makan ........................... 57
Gambar 4.3
Skema alur kegiatan ................................................................................... 58
Gambar 4.4
Skema alur pengelola ................................................................................. 58
Gambar 4.5
Skema alur kegiatan karyawan ................................................................... 58
Gambar 4.6
Pengelompokkan ruang .............................................................................. 67
Gambar 4.7
Pengelompokkan ruang fasilitas utama ....................................................... 67
Gambar 4.8
Pengelompokkan ruang fasilitas pengelola ................................................. 67
Gambar 4.9
Pengelompokkan ruang fasilitas penunjang ................................................ 67
Gambar 4.10 Pengelompokkan ruang fasilitas servis ....................................................... 68 Gambar 4.11 Pengelompokkan ruang fasilitas publik ...................................................... 68 Gambar 4.12 Analisis organisasi dan sirkulasi makro ...................................................... 69 Gambar 4.13 Analisis organisasi ruang mikro.................................................................. 70 Gambar 4.14 Alternatif tapak .......................................................................................... 73 Gambar 4.15 Alternatif tapak I ........................................................................................ 74 Gambar 4.16 Alternatif tapak II ....................................................................................... 76 Gambar 4.17 Peta lokasi tapak......................................................................................... 78 Gambar 4.18 Bentul, luas dan batasan tapak .................................................................... 79 Gambar 4.19 Built up area ............................................................................................... 80 Gambar 4.20 Topografi dan drainase .............................................................................. 80 Gambar 4.21 Vegetasi pada tapak.................................................................................... 81 Gambar 4.22 Kondisi iklim pada tapak ............................................................................ 82 Gambar 4.23 Jaringan jalan dan sirkulasi di luar tapak .................................................... 83 Gambar 4.24 Jaringan utilitas .......................................................................................... 84 Gambar 4.25 View tapak ................................................................................................. 85 Gambar 5.1
Konsep Entrance pada Tapak ..................................................................... 88 viii
Gambar 5.2
Konsep Zoning pada Tapak ........................................................................ 90
Gambar 5.3
Tampilan Konsep Bentuk Massa Bangunan ................................................ 91
Gambar 5.4
Konsep Pola Massa Bangunan .................................................................... 92
Gambar 5.5
Konsep Sirkulasi dalam Tapak ................................................................... 93
Gambar 5.6
Tampilan Konsep Sistem Parkir ................................................................. 95
Gambar 5.7
Fungsi tanaman .......................................................................................... 96
Gambar 5.8
Konsep Entrance pada Bangunan ............................................................... 99
Gambar 5.9
Tampilan Konsep Entrance pada Bangunan ................................................ 99
Gambar 5.10 Konsep Sirkulasi ........................................................................................ 100 Gambar 5.11 Konsep Tampilan Bangunan....................................................................... 101 Gambar 5.12 Konsep Ruang Dalam ................................................................................. 103 Gambar 5.13 Struktur Bangunan ..................................................................................... 104 Gambar 5.14 Diagram Sistem Air Bersih ......................................................................... 105 Gambar 5.15 Diagram Sistem Air Kotor dan Limbah ...................................................... 103 Gambar 5.16 Diagram Sistem Pemadam Kebakaran ........................................................ 107 Gambar 5.17 Diagram Sistem Penerangan ....................................................................... 108 Gambar 5.18 Diagram Sistem Audio Visual dan CCTV .................................................. 109 Gambar 5.19 Diagram Sistem Komunikasi ...................................................................... 109 Gambar 5.20 Diagram Sistem Pembuangan Sampah........................................................ 110
DAFTAR PUSTAKA ...................................................................................................... ix LAMPIRAN..................................................................................................................... ix
ix
