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PERANCANGAN DESAIN INTERIOR PASTRY ARTS COURSE DENGAN KONSEP DAINTINESS TIRAMISU ABSTRAK Kursus art pastry di Indonesia terutama di kota Bandung masih sangat minim dilihat dari kebutuhan dan gaya hidup masa kini yang beranggapan bahwa pastry sudah menjadi makanan penutup wajib setelah makanan utama. Keinginan untuk belajar dan memahami pastry dengan cepat tanpa harus menempuh pendidikan yang lama dengan fasilitas yang memadahi sangat dibutuhkan bagi orang-orang yang memiliki hobi pastry ini. Untuk menangani masalah ini, Pastry Arts Course merupakan sebuah tempat kursus sebagai wadah untuk pembelajaran dan pelatihan pembuatan pastry dengan menuangkan ide seni di dalam kegiatannya seperti membuat, mendekorasi, bahkan mengukir produk dari art pastry. Pastry Arts Course ini menyediakan program-program yang kompeten untuk dewasa dan anak-anak dengan fasilitas dapur yang ergonomis, didukung juga dengan adanya fasilitas pendukung seperti lounge dan library yang dapat digunakan secara umum. Dengan adanya kursus sebagai wadah pendidikan non-formal ini, peserta dapat menuangkan hobi dan keinginan belajar pastry dengan fasilitas yang memadahi, ergonomis, efisien, dan dapat menjadi suatu lingkungan yang positif bagi pengguna didalamnya maupun dari luar. Kata Kunci: makanan, masak, pendidikan, ruang, seni ABSTRACT Art pastry course in Indonesia especially in Bandung is only a handful. This is due to the fact that at present pastry is simply considered a dessert after the main course. The desire to study and understand pastry without having to go through a very long course is really needed for those who have desires in Pastry. That is why pastry arts course is a course to learn and to train the making of Pastry while at the same time pours ideas in terms of the making, decoration and in fact crafting the product of art pastry. This course is designed to provide programs that are competent for adults and children with agronomic kitchen facilities complemented by lounge and library that can be used for public. The existence of the course as a non-formal education center enables the enthusiasts to channel their hobbies and desire to learn about pastry with adequate ergonomic and efficient facilities that can provide a positive environment for the users and the outsiders. Keywords: art, cooking, education, food, space
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DAFTAR ISI
HALAMAN JUDUL HALAMAN PENGESAHAN ................................................................................
i
PERNYATAAN ORISINALITAS LAPORAN PENELITIAN.............................
ii
PERNYATAAN PUBLIKASI LAPORAN PENELITIAN ...................................
iii
KATA PENGANTAR ............................................................................................
iv
ABSTRAK ..............................................................................................................
v
DAFTAR ISI...........................................................................................................
vi
DAFTAR GAMBAR ..............................................................................................
xi
DAFTAR TABEL...................................................................................................
xvii
DAFTAR BAGAN .................................................................................................
xix
BAB 1 PENDAHULUAN ......................................................................................
1
1.1!Latar Belakang ..................................................................................................
1
1.2!Rumusan Masalah .............................................................................................
3
1.3!Gagasan Perancangan .......................................................................................
3
1.4!Tujuan Perancangan ..........................................................................................
3
1.5!Manfaat Perancangan ........................................................................................
4
1.6!Batasan Perancangan ........................................................................................
5
1.7!Sistematika Penulisan .......................................................................................
6
BAB 2 LANDASAN TEORI..................................................................................
8
2.1!Pengertian Art/ Seni .........................................................................................
8
2.2!Pastry ...............................................................................................................
10
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2.2.1! Pengertian Pastry .................................................................................
11
2.2.2! Sejarah Pasrty ......................................................................................
11
2.2.3! Jenis Produk Pastry..............................................................................
12
2.3!Pastry Arts .......................................................................................................
14
2.3.1! Prinsip Pastry Arts ...............................................................................
16
2.4!Pengertian Kursus/ Pelatihan ...........................................................................
18
2.4.1! Tujuan dan Manfaat Kursus/ Pelatihan ................................................
20
2.4.2! Analisis Penentuan Kebutuhan Kursus/ Pelatihan ...............................
21
2.4.3! Klasifikasi Jenis Aktivitas....................................................................
21
2.4.4! Klasifikasi Jenis Fasilitas .....................................................................
23
2.4.5! Persyaratan Umum Kursus Pastry .......................................................
26
2.4.6! Persyaratan Fasilitas Kursus Pastry .....................................................
28
2.5!Dapur Kursus ...................................................................................................
29
2.5.1! Tipe Dapur (Types of Kitchen) .............................................................
29
2.5.2! Aspek Perencanaan Sebuah Dapur ......................................................
33
2.5.3! Teknik Perencanaan Dapur (Technical Kitchen Planing)....................
34
2.5.4! Klasifikasi Jenis Aktivitas Pada Dapur Pastry ....................................
36
2.5.5! Peralatan Pada Dapur Pastry................................................................
38
2.5.6! Standar Ergonomi Ruang Makan dan Dapur .......................................
45
2.5.7! Layout Dapur .......................................................................................
50
2.5.8! Dapur Yang Sehat ................................................................................
51
2.6!Studi Banding ..................................................................................................
52
2.6.1! Baker Street Academy ..........................................................................
52
2.6.1.1! Profil Organisasi ..................................................................
53
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2.6.1.2! Cooking Class Program ......................................................
53
2.6.1.3! Manajemen Pengelola/ Struktur Organisasi ........................
54
2.6.1.4! Fasilitas dan Ruang Khusus ................................................
55
2.6.1.5! Sistem Keamanan ................................................................
57
2.6.1.6! Perlengkapan, Peralatan, dan Furnitur Kursus ....................
58
2.6.1.7! Klasifikasi Elemen Interior pada Baker Street Academy ....
59
BAB 3 PASTRY ARTS COURSE ............................................................................
65
3.1!Deskripsi Objek ...............................................................................................
65
3.2!Deskripsi Site ...................................................................................................
66
3.3!Analisis Site......................................................................................................
67
3.3.1! Analisis Umum ....................................................................................
67
3.3.2! Detail Analisis ......................................................................................
68
3.4!Analisa Bangunan ............................................................................................
74
3.5!Analisa User .....................................................................................................
83
3.5.1! Identifikasi User ...................................................................................
83
3.6!User Activity ....................................................................................................
84
3.6.1! Peserta Kursus ......................................................................................
84
3.6.2! Staff Admin ..........................................................................................
85
3.6.3! Chef ......................................................................................................
85
3.6.4! Lounge Staff .........................................................................................
86
3.6.5! Library Staff .........................................................................................
86
3.6.6! Cleaning Service Kursus ......................................................................
87
3.6.7! Cleaning Service Lounge dan Library .................................................
87
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3.6.8! Food Suplier.........................................................................................
88
3.6.9! Pengunjung ..........................................................................................
88
3.7!Perancangan Desain (Programming) ...............................................................
89
3.7.1! Program Pembelajaran .........................................................................
91
3.7.2! Jadwal Kursus ......................................................................................
93
3.7.2.1! Express Program (Adult) dan Professional Program............
93
3.7.2.2! Express Program (Kids) ........................................................
94
3.7.3! Jadwal Kegiatan Ruang........................................................................
94
3.7.4! Jenis Ruangan ......................................................................................
95
3.7.5! Tabel Kebutuhan Ruang.......................................................................
96
3.7.6! Zoning ..................................................................................................
98
3.7.7! Blocking ...............................................................................................
99
BAB 4 PERANCANGAN PASTRY ARTS COURSE .............................................
101
4.1!Perancangan Konsep dan Tema .......................................................................
101
4.1.1! Tema ....................................................................................................
102
4.1.2! Konsep .................................................................................................
105
4.2!Implementasi Konsep ......................................................................................
105
4.2.1! Konsep Bentuk .....................................................................................
105
4.2.2! Konsep Warna ......................................................................................
106
4.2.3! Konsep Material ...................................................................................
107
4.2.4! Konsep Tekstur ....................................................................................
108
4.2.5! Konsep Pencahayaan............................................................................
109
4.2.6! Konsep Penghawaan ............................................................................
110
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4.3!Studi Image ......................................................................................................
111
4.4!Perancangan Pastry Arts Course .....................................................................
114
4.4.1! Perancangan General............................................................................
114
4.4.2! Denah Khusus Lantai 1 Lounge ...........................................................
121
4.4.3! Denah Khusus Lantai 1 Library ...........................................................
126
4.4.4! Denah Khusus Lantai 2 Kitchen Pastry ...............................................
131
4.4.5! Denah Khusus Lantai 3 Express Kitchen Adult ...................................
136
4.4.6! Denah Khusus Lantai 4 Express Kitchen Kids.....................................
141
BAB 5 PENUTUP ..................................................................................................
147
5.1!Kesimpulan ......................................................................................................
147
5.2!Saran ..............................................................................................................
149
DAFTAR PUSTAKA .............................................................................................
150
LAMPIRAN............................................................................................................
152
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DAFTAR GAMBAR
Gambar 2.1!.!Fine Art Brush......................................................................................
9
Gambar 2.2!.!Pastry ...................................................................................................
10
Gambar 2.3!.!Roti .......................................................................................................
12
Gambar 2.4!.!Cake .....................................................................................................
13
Gambar 2.5!.!Pastei ....................................................................................................
13
Gambar 2.6!.!Cookies .................................................................................................
13
Gambar 2.7!.!Choco Praline ......................................................................................
14
Gambar 2.8!.!Nougat ..................................................................................................
14
Gambar 2.9!.!Flower Art Cake ...................................................................................
15
Gambar 2.10! Art Pastry Design ..............................................................................
16
Gambar 2.11! Pastry Course ....................................................................................
18
Gambar 2.12! Pastry Arts .........................................................................................
20
Gambar 2.13! Theory Class ......................................................................................
22
Gambar 2.14! Theory Class ......................................................................................
23
Gambar 2.15! Conventional Kitchen ........................................................................
29
Gambar 2.16! Conventional Kitchen ........................................................................
30
Gambar 2.17! Conventional Kitchen ........................................................................
31
Gambar 2.18! Conventional Kitchen ........................................................................
32
Gambar 2.19! Bake Kitchen Flowchart ....................................................................
38
Gambar 2.20! Baker’s Bench ....................................................................................
39
Gambar 2.21! Mixer ..................................................................................................
39
Gambar 2.22! Proofer ...............................................................................................
40
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Gambar 2.23! Oven ...................................................................................................
40
Gambar 2.24! Sink ....................................................................................................
41
Gambar 2.25! Pan Racks ..........................................................................................
41
Gambar 2.26! Freezer and Chiller ...........................................................................
42
Gambar 2.27! Standar Ergonomi Meja Makan .........................................................
45
Gambar 2.28! Standar Ergonomi Meja Makan dan Peralatannya ............................
46
Gambar 2.29! Standar Ergonomi Kabinet dan Sink ..................................................
47
Gambar 2.30! Standar Ergonomi Kitchen.................................................................
47
Gambar 2.31! Standar Ergonomi Kitchen.................................................................
48
Gambar 2.32! Standar Kecukupan Gizi pada Anak ..................................................
49
Gambar 2.33! Standar Tinggi Badan Rata-Rata Anak Usia 6 – 11 Tahun ...............
49
Gambar 2.34! Layout Dapur .....................................................................................
50
Gambar 2.35! Pastry and Bakery Display ................................................................
56
Gambar 2.36! Café and Bar ......................................................................................
56
Gambar 2.37! Cooking Class ....................................................................................
57
Gambar 2.38! Café and Bar 1 ...................................................................................
60
Gambar 2.39! Mozaic Ceramic .................................................................................
60
Gambar 2.40! Dinding ekspose beton dan dinding cat warna abu-abu muda ..........
61
Gambar 2.41! Dinding partisi kaca ...........................................................................
61
Gambar 2.42! Ceiling dan Pencahayaan Café and Bar ...........................................
62
Gambar 2.43! Ceiling Cooking Class .......................................................................
63
Gambar 2.44! Pencahayaan Cooking Class ..............................................................
63
Gambar 2.45! Penghawaan Baker Street Academy ..................................................
64
Gambar 3.1!.!Tulip Guest House Site.........................................................................
67
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Gambar 3.2!.!Peta Lokasi Site ....................................................................................
68
Gambar 3.3!.!View Arah Timur..................................................................................
69
Gambar 3.4!.!View Arah Selatan ................................................................................
70
Gambar 3.5!.!Area Vegetasi Pada Bagian Timur Bangunan......................................
71
Gambar 3.6!.!Area Vegetasi Pada Bagian Selatan Bangunan ....................................
72
Gambar 3.7!.!Area Sekitar Lokasi..............................................................................
72
Gambar 3.8!.!Denah Lantai 1 .....................................................................................
74
Gambar 3.9!.!Denah Lantai 2 .....................................................................................
75
Gambar 3.10! Denah Lantai 3...................................................................................
76
Gambar 3.11! Façade Tulip Guest House ................................................................
77
Gambar 3.12! Kolom Lantai 1 ..................................................................................
78
Gambar 3.13! Kolom Lantai 2 ..................................................................................
78
Gambar 3.14! Kolom Lantai 3 ..................................................................................
79
Gambar 3.15! Sirkulasi Vertikal 1 ............................................................................
80
Gambar 3.16! Sirkulasi Vertikal 2 ............................................................................
80
Gambar 3.17! Sirkulasi Vertikal 3 ............................................................................
81
Gambar 3.18! Arah Matahari ....................................................................................
81
Gambar 3.19! Arah Matahari ....................................................................................
82
Gambar 3.20! Zoning Lantai 1 ..................................................................................
98
Gambar 3.21! Zoning Lantai 2 ..................................................................................
98
Gambar 3.22! Zoning Lantai 3 ..................................................................................
99
Gambar 3.23! Blocking Lantai 1 ...............................................................................
99
Gambar 3.24! Blocking Lantai 2 ...............................................................................
100
Gambar 3.25! Blocking Lantai 3 ...............................................................................
100
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Gambar 4.1!.!Desain Eklektik ....................................................................................
102
Gambar 4.2!.!Desain Eklektik ....................................................................................
103
Gambar 4.3!.!Tiramisu ...............................................................................................
105
Gambar 4.4!.!Lady’s Finger .......................................................................................
106
Gambar 4.5!.!Colour Scheme .....................................................................................
107
Gambar 4.6!.!Material Scheme ..................................................................................
108
Gambar 4.7!.!Tiramisu Cake ......................................................................................
108
Gambar 4.8!.!Glazing .................................................................................................
109
Gambar 4.9!.!Konsep Pencahayaan............................................................................
110
Gambar 4.10! Pastry Kitchen ...................................................................................
110
Gambar 4.11! Art Deco Desain ................................................................................
111
Gambar 4.12! Art Deco Desain ................................................................................
112
Gambar 4.13! Industrial Desain ................................................................................
112
Gambar 4.14! Industrial Desain ................................................................................
113
Gambar 4.15! Vintage Desain ..................................................................................
113
Gambar 4.16! Vintage Desain ..................................................................................
114
Gambar 4.17! Zoning Lantai 1 ..................................................................................
115
Gambar 4.18! Zoning Lantai 2 ..................................................................................
115
Gambar 4.19! Zoning Lantai 3 ..................................................................................
116
Gambar 4.20! Denah Layout Lantai 1 ......................................................................
117
Gambar 4.21! Denah Layout Lantai 2 ......................................................................
118
Gambar 4.22! Denah Layout Lantai 3 ......................................................................
119
Gambar 4.23! Potongan Melintang ...........................................................................
120
Gambar 4.24! Potongan Memanjang ........................................................................
120
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Gambar 4.25! Denah Lounge ....................................................................................
121
Gambar 4.26! Denah Lantai Lounge.........................................................................
122
Gambar 4.27! Potongan A – A’ ................................................................................
123
Gambar 4.28! Potongan B – B’ ................................................................................
124
Gambar 4.29! Perspektif Lounge ..............................................................................
125
Gambar 4.30! Perspektif Lounge ..............................................................................
125
Gambar 4.31! Perspektif Lounge (Smoking Area) ....................................................
126
Gambar 4.32! Denah Library....................................................................................
127
Gambar 4.33! Denah Lantai Library ........................................................................
128
Gambar 4.34! Potongan C - C’ .................................................................................
129
Gambar 4.35! Potongan D – D’ ................................................................................
130
Gambar 4.36! Perspektif Library ..............................................................................
131
Gambar 4.37! Denah Kitchen Pastry ........................................................................
132
Gambar 4.38! Denah Lantai Kitchen Pastry .............................................................
133
Gambar 4.39! Potongan E – E’ .................................................................................
134
Gambar 4.40! Potongan F – F’ .................................................................................
135
Gambar 4.41! Perspektif Kitchen Pastry ..................................................................
136
Gambar 4.42! Denah Express Kitchen Adult ............................................................
137
Gambar 4.43! Denah Lantai Express Kitchen Adult .................................................
138
Gambar 4.44! Potongan G – G’ ................................................................................
139
Gambar 4.45! Potongan H – H’ ................................................................................
140
Gambar 4.46! Perspektif Express Kitchen Adult ......................................................
141
Gambar 4.47! Denah Express Kitchen Kids .............................................................
142
Gambar 4.48! Denah Lantai Express Kitchen Kids ..................................................
143
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Gambar 4.49! Potongan I – I’ ...................................................................................
144
Gambar 4.50! Potongan J – J’ ...................................................................................
145
Gambar 4.51! Perspektif Express Kitchen Kids........................................................
146
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DAFTAR TABEL
Tabel 3.1! Jadwal Kursus Express Program dan Professional Program ................ 93 Tabel 3.2! Jadwal Kursus Express Program (Kids) ................................................ 94 Tabel 3.3! Jadwal Kegiatan Ruang Kursus .............................................................. 94 Tabel 3.4! Tabel Kebutuhan Ruang ........................................................................ 96 Tabel 4.1! Material Lantai Lounge .......................................................................... 122 Tabel 4.2! Keterangan Potongan A – A’ ................................................................. 123 Tabel 4.3! Keterangan Potongan B – B’ .................................................................. 124 Tabel 4.4! Keterangan Furnitur Library .................................................................. 127 Tabel 4.5! Keterangan Lantai Library ..................................................................... 128 Tabel 4.6! Keterangan Potongan C – C’ .................................................................. 129 Tabel 4.7! Keterangan Potongan D – D’ ................................................................. 130 Tabel 4.8! Keterangan Furnitur Kitchen Pastry....................................................... 132 Tabel 4.9! Keterangan Lantai Kitchen Pastry ......................................................... 133 Tabel 4.10!Keterangan Potongan E – E’ .................................................................. 134 Tabel 4.11!Keterangan Potongan F – F’ ................................................................... 135 Tabel 4.12!Keterangan Furnitur Express Kitchen Adult ........................................... 137 Tabel 4.13!Keterangan Lantai Express Kitchen Adult.............................................. 138 Tabel 4.14!Keterangan Potongan G – G’ ................................................................. 139 Tabel 4.15!Keterangan Potongan H – H’ ................................................................. 140 Tabel 4.16!Keterangan Furnitur Express Kitchen Kids ............................................ 142 Tabel 4.17!Keterangan Lantai Express Kitchen Kids ............................................... 143 Tabel 4.18!Keterangan Potongan I – I’ .................................................................... 144
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Tabel 4.19!Keterangan Potongan J – J’ .................................................................... 145
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DAFTAR BAGAN
Bagan 2.1! Struktur Organinsasi Baker Street Academy ......................................... 54 Bagan 3.1! Flow Activity Peserta .............................................................................. 84 Bagan 3.2! Flow Activity Staf Admin ....................................................................... 85 Bagan 3.3! Flow Activity Chef .................................................................................. 85 Bagan 3.4! Flow Activity Lounge Staff ..................................................................... 86 Bagan 3.5! Flow Activity Library Staff ..................................................................... 86 Bagan 3.6! Flow Activity Kitchen ............................................................................. 87 Bagan 3.7! Flow Activity Cleaning Service Lounge & Library ................................ 87 Bagan 3.8! Flow Activity Food Suplier..................................................................... 88 Bagan 3.9! Pengunjung ............................................................................................. 88
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