HALAMAN JUDUL HALAMAN PENGESAHAN CATATAN DOSEN PEMBIMBING

DAFTAR ISI

HALAMAN JUDUL .............................................................................. i HALAMAN PENGESAHAN ................................................................ ii CATATAN DOSEN PEMBIMBING...................................................... iii HALAMAN PERNYATAAN ................................................................ iv PERSEMBAHAN ................................................................................. v KATA PENGANTAR

...................................................................... vi

DAFTAR ISI ......................................................................................... viii DAFTAR GAMBAR ............................................................................. xii DAFTAR TABEL ................................................................................. xv ABSTRAK ........................................................................................... xvi DESAIN PREMIS................................................................................. xviii

BAB I PENDAHULUAN ................................................................................. 1 1.1

PENGERTIAN JUDUL .......................................................... 1

1.2

LATAR BELAKANG .............................................................. 2 1.2.1 Potensi Kawasan Cilacap ......................................... 2 1.2.2 Tinjauan Perikanan Di Kab. Cilacap ......................... 6 1.2.3 Perlunya Wadah Sebagai Sarana Pemasaran Hasil Laut ............................................................................. 7 1.2.4 PIH Banyu Biru Cilacap ............................................ 7

1.3

RUMUSAN MASALAH .......................................................... 10

1.4

TUJUAN DAN SASARAN ..................................................... 10 1.4.1 Tujuan ...................................................................... 10 1.4.2 Sasaran .................................................................... 10

1.5

METHODA PENYELESAIAN MASALAH .............................. 10 1.5.1 Pengumpulan Data ................................................... 10 1.5.2 Analisis ..................................................................... 10 1.5.3 Konsep ..................................................................... 11

 

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1.6

LINGKUP PEMBAHASAN..................................................... 11 1.6.1 Non Arsitektural ........................................................ 11 1.6.2 Arsitektural ............................................................... 11

1.7

SISTEMATIKA PENULISAN TUGAS AKHIR ........................ 12

1.8

KEASLIAN PENULIS ............................................................ 12

1.9

KERANGKA POLAR PIKIR ................................................... 14

BAB II TINJAUAN TEORI ............................................................................... 15 2.1

PASAR IKAN ........................................................................ 15 2.1.1 Pengertian ................................................................ 15 2.1.2 Jenis, Fungsi dan Kriteria Pasar Ikan ....................... 16

2.2

PASAR IKAN HIGIENIS DAN REKREATIF (PIHR) PADA ZONA MINAPOLITAN ...................................................................... 17 2.2.1 Pengertian ................................................................ 17 2.2.2 Fungsi PIHR ............................................................. 19 2.2.3 Karakteristik PIH....................................................... 20 2.2.4 Aktifitas Pengguna.................................................... 21

2.3

PENGHAWAAN DAN PENCAHAYAAN BANGUNAN ......... 23 2.3.1 Penghawaan/ Pengudaraan Alami ........................... 23 2.3.2 Pencahayaan Alami.................................................. 25

2.4

STUDI KASUS ...................................................................... 28 2.4.1 Retail Penjualan Ikan Di Carrefour Jalan Solo Yogyakarta ............................................................... 28 2.4.2 Pasar Ikan Capten Palo Alto .................................... 30 2.4.3 Fish Market Tsukidji.................................................. 31 2.4.4 Pasar Ikan Besiktas Di Istanbul ................................ 32 2.4.5 Rangkuman .............................................................. 33

BAB III ANALISIS PERANCANGAN ............................................................... 35 3.1.

 

ANALISIS LOKASI SITE ....................................................... 35

ix 

3.2.

ANALISIS EKSISITING KEADAAN EVALUATIF .................. 36 3.2.1. Tata Ruang Luar ...................................................... 36 3.2.2. Zoning Eksisting ....................................................... 37 3.2.3. Analisis Hubungan Pola Ruang Eksisiting ................ 38 3.2.4. Denah Eksisting........................................................ 38 3.2.5. Tampak Eksisting ..................................................... 40 3.2.6. Konsep Bentuk Eksisting .......................................... 41

3.3.

ANALISIS PASAR IKAN HIGIENIS ....................................... 42 3.3.1. Analisis Alur Kegiatan............................................... 42 3.3.2. Kebutuhan Ruang..................................................... 44 3.3.3. Hubungan Ruang ..................................................... 44 3.3.4. Karakteristik dan Penyajian Materi Perdagangan ..... 45 3.3.5. Besaran Ruang......................................................... 46 3.3.6. Higienitas Pada Bangunan ....................................... 50 3.3.7. Karakteristik Rekreatif Pada Bangunan .................... 54

3.4

ANALISIS EKONOMI BANGUNAN ....................................... 61

BAB IV LANDASAN KONSEPSUAL PERANCANGAN .................................. 63 4.1.

DASAR KONSEP PERANCANGAN ..................................... 63

4.2.

KONSEP HIGIENIS .............................................................. 63 4.2.1 Zonasi ....................................................................... 63 4.2.2 Pengolahan Limbah.................................................. 67 4.2.3 Display ...................................................................... 68

4.3.

KONSEP REKREATIF .......................................................... 69 4.3.1. Sirkuilasi Ruang Belanja ........................................... 69 4.3.2. Pemanfaatan Potensi Alam ...................................... 69

4.4.

 

KONSEP STRUKTUR ........................................................... 71

x 

BAB V PENGEMBANGAN DESAIN ............................................................... 73 5.1.

SITE PLAN ............................................................................ 73

5.2.

LAY-OUT............................................................................... 74

5.2.1. Pasar Ikan ............................................................................. 74 5.2.2. Resto ..................................................................................... 74 5.3.

TAMPAK ............................................................................... 75

5.4.

3 DIMENSI ............................................................................ 76

BAB VI PENUTUP ............................................................................................ 80 5.5.

HASIL EVALUASI AKHIR ..................................................... 80

5.6.

REVISI .................................................................................. 80

DAFTAR PUSTAKA .............................................................................. 81 LAMPIRAN ............................................................................................ 82

 

xi 

DAFTAR GAMBAR

 

1.

Gambar 1.1. Peta Kab. Cilacap ......................................................... 2

2.

Gambar 1.2. Data kunjungan wisata Th 2005- 2009 di Kab. Cilacap . 6

3.

Gambar 1.3. Data produksi ikan ......................................................... 6

4.

Gambar 1.4. PIH Banyu Biru Kab. Cilacap ........................................ . 8

5.

Gambar 1.5. Foto udara kawasan minapoitan .................................... 8

6.

Gambar 1.6. Pola pikir/ proses perancangan ...................................... 14

7.

Gambar 2.1.Hubungan Inlet dan Outlet .............................................. 24

8.

Gambar 2.2. Pengendalian udara dengan sun shading ..................... 25

9.

Gambar 2.3. Komponen langit ........................................................... 25

10.

Gambar 2.4. Komponen refleksi luar ................................................. 26

11.

Gambar 2.5. Komponen refleksi dalam .............................................. 26

12.

Gambar 2.6. Diagram Matahari ......................................................... 27

13.

Gambar 2.7. Menentukan kedalaman sun shading ............................ 27

14.

Gambar 2.8. menentukan kedalaman sirip ......................................... 28

15.

Gambar 2.9. Penyajian dan pengolahan limbah sistem RBC............. 29

16.

Gambar 2.10. Alur kegiatan pedagang di retail ikan carrefour ........... 29

17.

Gambar 2.11. Fish Market Palo Alto................................................... 30

18.

Gambar 2.12. Pasar Ikan Tsukidji ...................................................... 32

19.

Gambar 2.13. Pasar Ikan Besiktas di Istyanbul .................................. 32

20.

Gambar 3.1. Foto udara lokasi site..................................................... 35

21.

Gambar 3.2. kondisi eksisting tata ruang luar PIH ............................. 36

22.

Gambar 3.3. Zoning ruang eksisting................................................... 37

23.

Gambar 3.4. Hubungan pola ruang eksisting ..................................... 38

24.

Gambar 3.5. Denah lantai 1 eksisting................................................. 39

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25.

Gambar 3.6. Denah lantai 2 eksisting................................................. 40

26.

Gambar 3.7. Tampak eksisting bangunan .......................................... 41

27.

Gambar 3.8. Tranformasi bentuk eksisting ......................................... 42

28.

Gambar 3.9. Alur kegiatan pembeli .................................................... 42

29.

Gambar 3.10. Alur kegiatan pedagang ............................................... 43

30.

Gambar 3.11. Alur kegiatan pengelola ............................................... 43

31.

Gambar 3.12. Sirkulasi barang ........................................................... 43

31.

Gambar 3.13. Hubungan ruang .......................................................... 44

32.

Gambar 3.14. Zoning berdasarkan kegiatan ...................................... 50

33.

Gambar 3.15. Zonasi ruang pada lantai satu ...................................... 51

34.

Gambar 3.16. Zonasi ruang pada lantai dua ....................................... 52

35.

Gambar 3.17. zonasi secara vertikal dan horizontal ........................... 52

36.

Gambar 3.18. plot sistem pengolahan pada site ................................ 53

37.

Gambar 3.19. display kios 3x3 dan 3x4 m² ........................................ 53

38.

Gambar 3.20. display pada ruang penjualan ikan. ............................. 54

39.

Gambar 3.21. saluran air kotor pada meja saji ................................... 54

40.

Gambar 3.22. Penerapan sirkulasi pada ruang luar .......................... 55

41.

Gambar 3.23. Besaran sirkulasi pembeli pada pasar ......................... 56

42.

Gambar 3.24. view dari bangunan kearah dermaga. .......................... 56

43.

Gambar 3.25. Diagram matahari pada site ......................................... 59

44.

Gambar 3.26. menentukan kedalaman sun shading .......................... 59

45.

Gambar 3.27. menentukan kedalaman sirip ....................................... 59

46.

Gambar 3.30. Penghawaan silang pada bangunan ............................ 60

47.

Gambar 4.1. Hubungan antar zona..................................................... 63

48.

Gambar 4.2. Konsep zona vertikal ...................................................... 64

49.

Gambar 4.3. Konsep zoning berdasarkan kegiatan ............................ 65

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50.

Gambar 4.4. Zona ruang lantai 1 ........................................................ 66

51.

Gambar 4.5. Zona ruang lantai 2 ........................................................ 66

52.

Gambar 4.6. sistempengolahan limbah pada site ............................... 67

53.

Gambar 4.7. Detil sistem pengolahan limbah ..................................... 67

54.

Gambar 4.8. los ikan hidup dan segar ................................................ 68

55.

Gamabar 4.9. konsep sirkulasi ruang belanja ..................................... 69

56.

Gambar 4.10. Orientasi bangunan ...................................................... 69

57.

Gambar 4.11. Penghawaan dan pencahayaan alami ......................... 70

58.

Gambar 4.12. Layout penjualan ikan .................................................. 70

59.

Gambar 4.13. Layout resto ................................................................. 71

60.

Gambar 4.14. Potongan ..................................................................... 71

61.

Gambar 5.1. Site Plan ......................................................................... 73

62.

Gambar 5.2. Lay-Out pada ruang penjuualan ikan ............................. 74

63.

Gambar 5.3. Lay-Out resto ................................................................. 74

64.

Gambar 5.4. Tampak depan ............................................................... 75

65.

Gambar 5.5. Tampak belakang........................................................... 75

66.

Gambar 5.6. Tampak kanan-kiri .......................................................... 75

67.

Gambar 5.7. Perspektif ....................................................................... 76

68.

Gambar 5.8. Kawasan ........................................................................ 76

69.

Gambar 5.9. Entrance ......................................................................... 77

70.

Gambar 5.10. Suasana kios penjualan hasil kerajinan laut ................ 77

71.

Gambar 5.11. Penjualan ikan segar.................................................... 78

72.

Gambar 5.12. penjualan ikan hidup .................................................... 78

73.

Gambar 5.13. resto ............................................................................. 79

xiv 

DAFTAR TABEL

 

74.

Tabel 1.1. Data industri penganan dan pengolahan hasil perikanan .. 5

75.

Tabel 1.2. Jarak sentra produksi ikan laut dengan PIH ...................... 9

76.

Tabel 2.1. Aktivitas di PIH ................................................................... 23

77.

Tabel 2.2. Kebutuhan ruang pada retail ikan dicarrefour .................... 30

78.

Tabel 3.1. Kebutuhan ruang................................................................ 44

79.

Tabel 3.2. Karakteristik barang dagangan .......................................... 45

80.

Tabel 3.3 Cara penyajian materi perdagangan ................................... 46

81.

Tabel 3.4. Jenis dan jumlah besaran ruang perdagangan .................. 48

82.

Tabel 3.5. Besaran ruang penunjang .................................................. 48

83.

Tabel 3.6. besaran ruang pengelola ................................................... 49

84.

Tabel 3.7.besaran ruang pelayanan ................................................... 50

85.

Tabel 3.8. Sumber investasi Pasar Ikan ............................................. 61

86.

Tabel 4.1. Penzoningan ruang ........................................................... 64

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