DESAIN INTERIOR PUSAT ES KRIM DENGAN KONSEP AMERICAN SALOON DI SURAKARTA
TUGAS AKHIR Diajukan untuk Memenuhi sebagian Persyaratan Guna Melengkapi Gelar Sarjana Seni Program Studi Desain Interior Fakultas Seni Rupa dan Desain Universitas Sebelas Maret Surakarta
Disusun oleh : ESTHI HAYUWATI C0809015
FAKULTAS SENI RUPA DAN DESAIN UNIVERSITAS SEBELAS MARET SURAKARTA 2016
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PERSEMBAHAN
Karya ini kupersembahkan kepada : 1. Allah S.W.T, the Beneficent and the Merciful 2. Bapak, Ibu, Alm. Pakde, dan Budhe yang tercinta 3. Kakak-kakakku dan nenek yang tersayang 4. Keluarga besar yang terkasih 5. Keluarga besar Desain Interior UNS 6. Saudara-saudari yang terus mendoakanku 7. Semua sahabat-sahabatku
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MOTTO La Tahzan, Innallaha Ma’ana: “ Don’t be sad; Indeed Allah is with us” (QS. At Taubah: 40) When you feel you’re alone remember Allah is with you. He sees your pain and oneliness, and He loves you (Dr. Bilal Philip) Barang siapa merintis jalan mencari ilmu maka Allah akan memudahkan baginya jalan ke surga (HR. Muslim)
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KATA PENGANTAR Puji dan syukur penulis ucapkan kehadirat Allah SWT atas segala rahmat serta karunia-Nya sehingga penulis dapat menyelesaikan penyusunan konsep “Desain Interior Pusat Es Krim dengan Konsep American Saloon di Surakarta”. Penyusunan penulisan ini diajukan untuk melengkapi laporan Tugas Akhir sebagai persyaratan menempuh gelar Sarjana di Jurusan Desain Interior, Fakultas Seni Rupa dan Desain, Universitas Sebelas Maret Surakarta. Dalam kesempatan kali ini, penulis ingin mengucapkan terima kasih kepadapihak-pihak yang telah memberikan penjelasan, pengarahan, serta memberikanmotivasi
dan
doa
demi
kelancaran proses
pengerjaan dan
penyelesaian penulisanlaporan Tugas Akhir ini. Penulis juga ingin mengucapkan terima kasih kepada: 1. Kedua Orang Tua saya (bapak Purwato dan ibu Murwati),serta kakak-kakak saya yang telah memberikan dukungan dan doa. 2. Silfia Mona Aryani, ST, M.Arch selaku pembimbing utama Tugas Akhir. 3. Iik Endang S.W, S.Sn, M.Ds selaku pembimbing pendamping Tugas Akhir, koordinator Tugas Akhir dan pembimbing akademik saya. 4. Anung B. Studyanto, S.Sn, M.T selaku Kepala Prodi Desain Interior UNS. 5. Seluruh dosen, staff dan rekan-rekan di Prodi Desain Interior UNS, Terimakasih atas ilmu, pengalaman dan nasihatnya yang sangat berguna bagi saya. 6. Angel, Nisaa, Ningrum, Mbak Nuna, Mbak Bita, Bagas, Patricia dan semua teman-teman yang telah membantu dalam kelancaran Tugas Akhir ini. 7. Sahabat-sahabat saya ( Anita, Angelina, Adila, Benedicta, Ine, Depik) 8. Teman-teman PS ceria. Penulis menyadari masih banyak kekurangan dalam penyusunan penulisan ini, namun dengan penuh harapan semoga penulisan ini dapat bermanfaat bagi penulis maupun pembaca. Surakarta, Juli 2015
Penulis
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DAFTAR ISI Halaman Judul.......................................................................................................... i Halaman Persetujuan ............................................................................................... ii Halaman Pengesahan ............................................................................................. iii Pernyataan .............................................................................................................. iv Persembahan ............................................................................................................v Motto ...................................................................................................................... vi Kata Pengantar ...................................................................................................... vii Daftar Isi............................................................................................................... viii Daftar Gambar ........................................................................................................ xi Daftar Tabel ........................................................................................................ xiv Daftar Skema..........................................................................................................xv Daftar Bagan ........................................................................................................ xvi Daftar Lampiran .................................................................................................. xvii Abstrak ............................................................................................................... xviii Abstract ................................................................................................................ xix BAB I Pendahuluan .................................................................................................1 A. Latar Belakang .......................................................................................1 B. Batasan Masalah.....................................................................................3 C. Rumusan masalah...................................................................................3 D. Tujuan ....................................................................................................4 E. Sasaran ...................................................................................................4 F. Manfaat ..................................................................................................4 G. Metode Desain .......................................................................................5 H. Pola Pikir atau Langkah Desain .............................................................6 I. Sistematika Penulisan ............................................................................7 BAB II Kajian Literatur ...........................................................................................9 A. Tinjauan Umum Tentang Es Krim .........................................................9
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B. Tinjauan Tentang Fasilitas Ruang ........................................................12 1. Café ...................................................................................................12 2. Tinjauan Furnitur Café ......................................................................15 3. Bar .....................................................................................................19 4. Display Café ......................................................................................22 5. Dapur Café/ Restoran ........................................................................24 6. Playground pada Fasilitas Café dan Restoran .................................27 7. Sistem Pengorganisasi Ruang pada Café/Restoran ...........................30 C. Tinjauan mengenai American Saloon ..................................................33 D. Interior Sistem ......................................................................................41 BAB III Kajian Lapangan ......................................................................................46 A. Ieke Coffe and Gelato ..........................................................................46 B. Café Zara Zara Yogyakarta .................................................................49 C. Mom Milk Solo Manahan ....................................................................51 D. Hoka-Hoka Bento.................................................................................54 BAB IV Analisa Desain ........................................................................................57 A. Programming ........................................................................................57 1. Analisa Existing ................................................................................57 2. Status Kelembagaan ..........................................................................59 3. Struktur Organisasi ...........................................................................59 4. Sistem Operasi ..................................................................................61 5. Program Kegiatan..............................................................................61 6. Pola Kegiatan ....................................................................................62 7. Fasilitas Ruang ..................................................................................63 8. Besaran Ruang ..................................................................................64 9. Sistem Interior ...................................................................................69 10. Sistem Organisasi Ruang ..................................................................69 11. Hubungan antar Ruang......................................................................70
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12. Zoning Grouping ............................................................................71 B. Konsep Desain .....................................................................................72 1. Ide Gagasan .......................................................................................72 2. Konsep Desain ..................................................................................72 3. Desain Layout ...................................................................................73 4. Pembentuk Ruang .............................................................................74 5. Desain Interior Sistem .......................................................................79 6. Desain Elemen Estetis .....................................................................80 7. Skema Bahan dan Warna ..................................................................81 8. Sistem Keamanan ..............................................................................82 BAB V Penutup .....................................................................................................83 A. Kesimpulan ..........................................................................................83 B. Saran ....................................................................................................87 Daftar Pustaka ........................................................................................................88 Lampiran ................................................................................................................90
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DAFTAR GAMBAR Gambar 2.1 Making ice cream ...............................................................................12 Gambar 2.2 Kriteria desain tempat duduk .............................................................16 Gambar 2.3 (a) Tinggi sikap duduk tegak dan (b) rentang siku ke siku ................16 Gambar 2.4 (a) Rentang panggul, (b) Tinggi lipatan dalam lutut, dan (c) Jarak pantat-lipatan dalam lutut .......................17 Gambar 2.5 (a) Konter untuk makan siang dan (b) Konter untuk .........................18 Makan siang/jarak bersih meja Gambar 2.6 (a) Ukuran meja minimal dengan kedalaman meja minimal, serta optimal dan minimal yang diiginkan dan (b) ukuran meja /lebar meja optimal dengan berbagai kedalaman meja minimal serta optimal dan minimal yang diiginkan .................18 Gambar 2.7 (a) Meja/kedalaman minimal dan optimal/jarak bersih vertikal dan (b) Meja/jarak bersih kursi roda ....................................19 Gambar 2.8 Meja/tempat duduk kursi roda ...........................................................19 Gambar 2.9 tempat duduk bangket/jarak bersih Direkomendasikan untuk mendapatkan keleluasaan pribadi secara akustik dan visual.......................................................19 Gambar 2.10 Bar/clearences, public side ..............................................................20 Gambar 2.11 Sirkulasi area bar ..............................................................................20 Gambar 2.12 Potongan area bar stool dan pijakan kaki ........................................21 Gambar 2.13 Display counter es krim dan minuman ............................................22 Gambar 2.14 Konter penjualan berdiri...................................................................22 Gambar 2.15 (a) Display cake, es krim, (b) Dimensi display cake,es krim, dan (c) tampak potongan display cake, .................................................................................................23 Gambar 2.16 (a ) Display es krim,, (b) dimensi display es krim ...............................................................................23 Gambar 2.17 Tampak potongan display es krim ...................................................23 Gambar 2.18 (a) Display ice cream mix (b) Dimensi display es krim mix, dan (c) Tampak Potongan ice cream mix ..................................................................................24 Gambar 2.19 Desain Slide ......................................................................................29 Gambar 2.20 Tampak potongan slide minimal ......................................................29
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Gambar 2.21 Layout Playground dengan Jarak Bersih Sesuai Standar.................30 Gambar 2.22 Layout Autostrada ............................................................................30 Gambar 2.23 Layout Urban Farmer, Portland, USA .............................................31 Gambar 2.24 Layout Navy di Amsterdam, Belanda ..............................................31 Gambar 2.25 layout Piatti Mill Valley, USA .........................................................32 Gambar 2.26 Layout Holyfiels, Frankfurt, Jerman ................................................33 Gambar 2.27 Crown Bar Liquor Saloon ...............................................................35 Gambar 2.28 Interior German Saloon....................................................................35 Gambar 2.29 Garden beer di Mecklenburg Gardens ,Cincinnati, Jerman didirikan pada 1865...........................................36 Gambar 2.30 Tampak samping architectural drawing of the Western Village theme park (Las Vegas), saloon and gaming parlor, exterior elevations, 1947 .......................37 Gambar 2.31 Tampak belakang architectural drawing of the Western Village theme park (Las Vegas), saloon and gaming parlor, exterior elevations, 1947 .......................37 Gambar 2.32 Tampak samping architectural drawing of the Western Village theme park (Las Vegas), saloon and gaming parlor, exterior elevations, 1947 .......................38 Gambar 2.33 Tampak depan architectural drawing of the Western Village theme park (Las Vegas), saloon and gaming parlor, exterior elevations, 1947 .......................38 Gambar 2.34 (a) Floor plan lantai 1, (b) Floor plan Lantai 2 architectural drawing of the Western Village theme park (Las Vegas), saloon and gaming parlor, exterior elevations, 1947 ........................................39 Gambar 2.35 Postcard showing the saloon in the Golden Nugget, (Las Vegas), after 1946 .........................................40 Gambar 2.36 Postcard showing the interior of the Golden Nugget Gambling Hall (Las Vegas), after 1946 .................40 Gambar 3.1 Bangunan luar café Ieke Coffe and Gelato ........................................48 Gambar 3.2 Display penjualan café Ieke Coffe and Gelato ...................................48 Gambar 3.3 Display gelato café Ieke Coffe and Gelato.........................................48 Gambar 3.4 Suasana café Ieke Coffe and Gelato ...................................................49
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Gambar 3.5 Area bar es krim Zara-zara Yogyakarta .............................................51 Gambar 3.6 Area cafe es krim Zara-zara Yogyakarta............................................51 Gambar 3.7 Area makan indoor Mom milk Manahan Surakarta ..........................53 Gambar 3.8 Area makan outdoor Mom milk Manahan Surakarta ........................54 Gambar 3.9 Café indoor Hoka-hoka Bento............................................................56 Gambar 3.10 Café outdoor Hoka-hoka Bento .......................................................56 Gambar 3.11 Playground Hoka-hoka Bento ..........................................................56 Gambar 4.1 Lokasi site Pusat Es Krim ..................................................................57 Gambar 4.2 Analisa arah angin dan cahaya matahari ............................................58 Gambar 4.3 Zona Sirkulasi ....................................................................................64 Gambar 4.4 (a) Zoning Pusat Es Krim (b) Grouping Pusat Es Krim.....................72 Gambar 4.5 Interior Pusat Es Krim ........................................................................73 Gambar 4.6 Denah layout Pusat Es Krim ..............................................................74 Gambar 4.7 Floor plan Pusat Es Krim...................................................................75 Gambar 4.8 Material lantai ....................................................................................76 Gambar 4.9 Material lantai ....................................................................................77 Gambar 4.10 (a) Perspektif outdoor café (b) Perspektif playground .....................77 Gambar 4.11 Reflected ceiling plan Pusat Es Krim ...............................................79 Gambar 4.12 (a) Transformasi bentuk furniture stool (b) transformasi bentuk granny chair .......................................................80
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DAFTAR TABEL Tabel 2.1 Tinggi sikap duduk tegak pada .............................................................16 kelompok anak dalam satuan inci dan cm menurut usia, jenis kelamin, dan seleksi presentil Tabel 2.2 Rentang siku ke siku pada kelompok ....................................................17 anak dalam satuan inci dan cm menurut usia, jenis kelamin, dan seleksi presentil Tabel 2.3 Rentang panggul pada kelompok anak .................................................17 dalam satuan inci dan cm menurut usia, jenis kelamin, dan seleksi presentil Tabel 2.4 Tinggi lipatan dalam lutut pada kelompok ............................................17 anak dalam satuan inci dan cm menurut usia, jenis kelamin, dan seleksi presentil Tabel 2.5 Jarak pantat-lipatan dalam lutut pada ....................................................17 kelompok anak dalam satuan inci dan cm menurut usia, jenis kelamin, dan seleksi presentil Tabel 2.6 Tabel kebutuhan luas area dapur (dalam m²/kursi) ................................26 Tabel 2.7 Contoh perlengkapan playground yang sesuai dengan anak (berdasarkan umur) .......................................27 Tabel 2.8 Standar keselamatan desain besi atau pagar penahan pada playground ............................................................27 Tabel 2.9 Dimensi yang direkomendasikan untuk akses ladder, tangga, dan ramps..................................................28 Tabel 4.1 Pola kegiatan pusat es krim ....................................................................62 Tabel 4.2 Tabel kebutuhan ruang ...........................................................................63 Tabel 4.3 Tabel kebutuhan besaran ruang..............................................................64 Tabel 4.4 Tabel sistem interior ..............................................................................69 Tabel 4.5 Tabel pengorganiasian puang.................................................................70 Tabel 4.6 Analisa bahan dan kegunaan pada lantai ...............................................75 Tabel 4.7 Tabel bahan dan kegunaan pada dinding ...............................................76 Tabel 4.8 Tabel bahan dan kegunaan pada langit-langit ........................................78
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DAFTAR SKEMA Skema 4.1 Struktur organisasi ...............................................................................59 Skema 4.2 Hubungan antar ruang ..........................................................................70 Skema 4.3 Bahan Pusat Es Krim............................................................................81 Skema 4.4 Warna Pusat Es Krim ...........................................................................81
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DAFTAR BAGAN Bagan 1.1 Pola pikir atau langkah desain ................................................................6 Bagan 2.1 Making ice cream ..................................................................................12
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LAMPIRAN Denah Asli ..............................................................................................................90 Potongan Denah Asli ............................................................................................91 Denah Perubahan ...................................................................................................92 Denah Existing .......................................................................................................93 Layout ....................................................................................................................94 Layout Berwarna ....................................................................................................95 Floor Plan ...............................................................................................................96 Reflected Ceiling Plan...........................................................................................97 Potongan A-A’, B-B’ .............................................................................................98 Potongan C-C’, D-D’ .............................................................................................99 Potongan E-E’ ......................................................................................................100 Potongan F-F’ ......................................................................................................101 Aksonometri. ........................................................................................................102 Daftar Furniture....................................................................................................103 Detail Furniture ....................................................................................................106 Detail Konstruksi .................................................................................................107 Skema Bahan ........................................................................................................109 Skema Warna .......................................................................................................110 Perspektif .............................................................................................................111
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DESAIN INTERIOR PUSAT ES KRIM DENGAN KONSEP AMERICAN SALOON DI SURAKARTA 1
Esthi Hayuwati , Silfia Mona Aryani2, Iik Endang Siti Wahyuningsih3 *Desain Interior, FSRD, Universitas Sebelas Maret Surakarta, 57126, Indonesia
[email protected]
ABSTRAK Saat ini produk es krim mulai banyak diminati oleh masyarakat Surakarta. Hal ini ditandai dengan semakin banyak gerai atau café yang menyediakan produk es krim di Surakarta. Tempat yang menjual es krim di Surakarta kebanyakan berupa stand kecil atau pada restoran/café yang menjual es krim sebagai makanan penutup. Adanya peluang usaha es krim serta masih minimnya tempat rekreasi yang khusus menyediakan es krim di Surakarta mendorong di desainnya sebuah “pusat es krim”. Pusat es krim merupakan fasilitas lengkap yang mewadahi kebutuhan mengenai es krim. Pusat es krim menyediakan berbagai produk es krim sebagai produk utama yang dijual, dengan fasilitas tempat makan, tempat belajar membuat es krim, sekaligus sebagai sarana mengenalkan produk es krim. Tujuannya adalah agar masyarakat lebih mengenal produk es krim mulai dari jenis es krim, perkembangannya, sejarah, hingga manfaatnya sambil bersantai menikmati es krim. Fasilitas “pusat es krim” di Surakarta diharapkan dapat berkontribusi dalam pengembangan potensi daerah yaitu berhubungan dengan daerah Surakarta yang letaknya berdekatan dengan Boyolali sebagai penghasil susu, dimana susu merupakan salah satu bahan utama pembuatan es krim. Fasilitas “pusat es krim” di Surakarta juga diharapkan dapat menambah apresiasi masyarakat mengenai produk es krim serta menambah fasilitas rekreasi di Surakarta. Fasilitas “pusat es krim” mengaplikasikan desain dengan pendekatan sejarah dengan ide gagasan American saloon yang dipilih berdasarkan keunikan serta sebagai penanda sejarah perkembangan es krim, dimana es krim dahulu pernah diperjual belikan di sebuah saloon di Amerika. Ide gagasan ini diaplikasikan pada interiornya mulai dari sistem interior, elemen pembentuk ruang, elemen pengisi ruang, hubungan antar ruang, floor plan, layout, ceiling plan, suasana ruang, pengorganisasian ruang yang mengacu pada data literatur dan tinjauan lapangan serta mempertimbangkan unsur desain dan prinsip desain. Kata kunci : Desain interior, Pusat es krim, American saloon, Surakarta 1
Mahasiswa Jurusan Desain Interior dengan NIM C0809015
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Dosen Pembimbing 1
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Dosen Pembimbing 2
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INTERIOR DESIGN OF ICE CREAM CENTER WITH AMERICAN SALOON CONCEPT IN SURAKARTA Esthi Hayuwati1, Silfia Mona Aryani2, Iik Endang Siti Wahyuningsih3 *Desain Interior, FSRD, Universitas Sebelas Maret Surakarta, 57126, Indonesia
[email protected]
ABSTRACT Currently, the ice cream business in Surakarta growing significantly. It is proven by a growing number of outlets or café providing ice cream products in Surakarta. Places that sell ice cream in Surakarta mostly in the form of a small stand or at a restaurant / café selling ice cream as a dessert. The increasing number of ice cream demand along with the lack of recreation areas that specialized in providing ice cream encourage the writer to designing an “Ice Cream center” in Surakarta. Ice cream center is a complete facilities that can accommodate the needs of the ice cream. Ice cream center provides a variety of ice cream products as the main products sold, dining facilities, and showroom to accommodate learn to make ice cream, as well as a means of introducing ice cream products. The goals of establishing an ice cream center is to socializing and introducing many kind of ice cream to the people, ice cream development, and ice cream history while relaxing enjoying ice cream. Amenities "Ice cream center" in Surakarta is expected to contribute to the development potential of the region, because of Surakarta region near to Boyolali regency. Boyolali as one of the best cow milk producer in Indonesia, which milk is one of the main ingredients of ice cream. "Ice Cream Center" in Surakarta is also expected to increase public appreciation of the ice cream products and increase the number of recreational facilities in Surakarta. The concept of American Saloon selected based on the uniqueness as well as markers of the historical development of ice cream, which ice cream was once traded for the community at a Saloon in America. The idea of American Saloon was applied to the interior designing of the room forming element,room filling element ,inter room relationship and room organizing are based on the literature data and field analysis considering the design element and principle. Keyword : Interior Design, Ice cream Center, American Saloon, Surakarta 1
The Student, Interior Design Department with NIM C0809015
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The Superior
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The Superior
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