PROYEKAKHIRDESAINKOMUNIKASI VISUAL PERIODE 06
PERANCANGAN BUKU ILUSTRASIINTERAKTIF UNTUK MEMPERKENALKAN CARA MEMASAK UNTUK ANAK USIA 9 – 14 TAHUN
Ma, Daisy Putrima 10.13.0115
Pembimbing:
Ir. Robert RiantoWidjaja, MT NPP.058.1.1993.142
PROGRAMSTUDI DESAINKOMUNIKASIVISUAL FAKULTAS ARSITEKTURDAN DESAIN UNIVERSITASKATOLIKSOEGIJAPRANATA SEMARANG
SEMARANG 2015
PERNYATAAN ORISINALITAS
Nama : Ma, Daisy Putrima NIM : 10.13.0115 Program Studi: DesainKomunikasi Visual Fakultas: ArsitekturdanDesain Universitas: UniversitasKatolikSoegijapranata
JudulProyekAkhir: PERANCANGAN BUKU ILUSTRASI INTERAKTIF UNTUK MEMPERKENALKAN CARA MEMASAK UNTUK ANAK USIA 9 – 14 TAHUN
Menyatakanbahwaproyekakhiriniadalahhasilkaryasayasendirisertatelahmengikutiperaturanakademikdalammelakukankutipan. Apabila di kemudianhariditemukanadanyabuktiplagiasi, manipulasi, dan/ataupemalsuan data maupunbentuk – bentukkecurangan yang lain, sayabersediamenerimasanksidari Program StudiDesainKomunikasi Visual, UniversitasKatolikSoegijapranata Semarang. Demi kepentingan akademis, makasayabersediadanmenyetujuibentukpublikasidarikaryailmiahini.
Semarang, Juli 2015
Ma, Daisy Putrima
ii
HALAMAN PENGESAHAN
Judul : PERANCANGAN BUKU ILUSTRASI INTERAKTIF UNTUK MEMPERKENALKAN CARA MEMASAK UNTUK ANAK USIA 9 – 14 TAHUN
Nama : Ma, Daisy Putrima NIM : 10.13.0115 Program Studi: DesainKomunikasi Visual Fakultas: ArsitekturdanDesain Universitas: UniversitasKatolikSoegijapranata
Semarang, Juli 2015
Mengesahkan
DekanFakultasArsitekturdan Desai n
Ir. IM. Tri HestiMulyani, MT NIDN.0611086201
KaprogdiDesainKomunikasi Visual
Ir. RobertRiantoWidjaja, MT. IAI NIDN.0627088701
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KoordinatorProyekAkhir DKV
Ir. RobertRiantoWidjaja, MT. IAI NIDN.0627088701
HALAMAN PENGESAHAN
Judul : PERANCANGAN BUKU ILUSTRASI INTERAKTIF UNTUK MEMPERKENALKAN CARA MEMASAK UNTUK ANAK USIA 9 – 14 TAHUN
Nama : Ma, Daisy Putrima NIM : 10.13.0115 Program Studi: DesainKomunikasi Visual Fakultas: ArsitekturdanDesain Universitas: UniversitasKatolikSoegijapranata
Semarang, Juli 2015
Menyetujui,
Pembimbing I
Pembimbing II
Ir. Robert RiantoWidjaja, MT. IAI
Lilian,S.Sn
NIDN.0627088701 Penguji I
Ir. Ign. DonoSayoso. MSR NIDN.0608075601
NPP.05852009219 Penguji II
Ir. RiandyTarigan, MT. NIDN.0629056402
iv
Penguji III
Prof Dr.-Ing. Ir. L.M.F. Purwanto, M.T. NIDN.0602066801
PRAKATA
Puji, dan syukur kepada Tuhan Yang Maha Esa atas rahmat-Nya yang selalu menyertai penulis, sehingga penulis dapat menyelesaikan Tugas Akhir sebagai syarat kelulusan program studi Desain Komunikasi Visual di Universitas Katolik Soegijapranata, Semarang. Dalam menyelesaikan Perancangan Buku Ilustrasi Interaktif Untuk Memperkenalkan Cara Memasak Untuk Anak Usia 9-14 Tahun, banyak sekali peran orang lain yang dapat membantu penulis. Sehingga penulis ingin mengucapkan terima kasih yang sebesar – besarnya kepada; 1. Bapak Ir. Robert Rianto Widjaja, MT.IAI selaku KetuaProgramStudiDesainKomunikasiVisual,UniversitasKatolikSoegijapranata,KoordinatorPADKV06, dandosen pembimbing. 2. Bapak Ign. Dono Sayoso, MSR, dan Ibu Lilian, S.Sn selaku Dosen pembimbing. 3. Orang tua, dan keluarga penulis. 4. Teman – teman sesama mahasiswa.
Penulis berharap makalah ini dapat memberikan manfaat yang besar bagi para pembaca. Terima kasih.
Semarang, 2015
Penulis
v
ABSTRACT
ABSTRAK
Keterampilan memasak adalah salah satu keterampilan hidup yang sangat bermanfaat. Sehingga
Cooking skills is one of the life skills which are beneficial. Sothatbetter to learncooking in the
belajar memasak sebaiknya mulai dibelajarkan pada anak sejak dini. Peran orang tua sangat besar
early age. The role of parents is very great in teaching children to cook. When children learn to
dalam membelajarkan anak untuk memasak. Ketika anak belajar memasak terdapat banyak
cook there are many benefits derived as children learn new things about food ingredients, cooking
manfaat yang didapat seperti anak mempelajari hal baru mengenai bahan makanan, peralatan
utensils, cooking methods, and others. Cooking also can enrich children's knowledge about
memasak, cara memasak, dan lainnya. Memasak juga dapat menambah pengetahuan anak
healthy food so it would be good for the health of children, since there are many Indonesian
mengenai makanan yang sehat sehingga akan berdampak baik bagi kesehatan anak, mengingat
children who have poor nutrition, either malnutrition, andovernutrition. Cook books for children
masih banyak anak Indonesia yang memilki gizi buruk, baik kekurangan, maupun kelebihan
can be a facilitiy that can be learned easily. With illustratedcookbooks, children will be interested
gizi.Buku memasak untuk anak dapat menjadi sebuah sarana yang dapat dipelajari dengan mudah.
to learn cooking.
Dengan buku memasak yang memiliki ilustrasi maka anak akan tertarik untuk belajar memasak.
Kata kunci = Buku, Memasak, Anak
Keyword = Book, Cooking, Kids
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DAFTAR ISI
HALAMAN SAMPUL ………………………………………………………………………….…i
II.2 LandasanTeori ............................................................................................................................ 4
HALAMAN JUDUL………………………………………………………………………….....…ii
II.3 KajianPustaka ............................................................................................................................. 9
HALAMAN PERNYATAAN ORISINALITAS……………………………………………….….iii
II.4Studi Komparasi .......................................................................................................................... 10
HALAMAN PENGESAHAN……………………………………………………………………...iv
BAB III STRATEGI KOMUNIKASI ........................................................................................... 11
PRAKATA................ ……………………………………..………………………………….…...v
III.1 Analisis ..................................................................................................................................... 11
ABSTRAK………………………………………………....………………………………..…......vi
III.2 SasaranKhalayak ....................................................................................................................... 18
DAFTAR ISI………………………………………………………..……………………..…….....vii
III.3 StrategiKomunikasi................................................................................................................... 18
DAFTAR TABEL………………………………………………………..………………….…......viii
BAB IV STRATEGI KREATIF .................................................................................................... 25
DAFTAR GAMBAR................………………………………………………………..……..…....ix
IV.1 Konsep Visual ........................................................................................................................... 25
DAFTAR GRAFIK..........................................................................................................................x
IV.2 Konsep Verbal .......................................................................................................................... 26
BAB I PENDAHULUAN………………………………………..…..………………………….......1
IV.3 VisualisasiDesain ...................................................................................................................... 26
I.1 LatarBelakangMasalah ................................................................................................................ 1
BAB V KESIMPULAN DAN SARAN .......................................................................................... 37
I.2 IdentifikasiMasalah ...................................................................................................................... 2
IV.1 Kesimpulan ............................................................................................................................... 37
I.3 PembatasanMasalah ..................................................................................................................... 3
IV.2 Saran ......................................................................................................................................... 37
I.4 PerumusanMasalah ...................................................................................................................... 3
DAFTAR PUSTAKA ....................................................................................................................... 38
I.5 TujuanPenelitian .......................................................................................................................... 3 I.6ManfaatPenelitian ......................................................................................................................... 3 I.7MetodologiPenelitian .................................................................................................................... 3 I.8SistematikaPenulisan .................................................................................................................... 3 BAB II TINJAUAN UMUM........................................................................................................... 4 II.1 KerangkaBerpikir ....................................................................................................................... 4 vii
DAFTAR TABEL
Tabel 1. Kerangka Berpikir .......................................................................................................... 4 Tabel2.Tabel Makna Warna ......................................................................................................... 9 Tabel 3. Tabel Timeline ............................................................................................................... 23
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DAFTAR GAMBAR
2.1Cover, dan daftar isiStudiKomparasiBukuI ............................................................................ 10
4.15 Resep Tomat Panggang......................................................................................................... 31
2.2 Isi buku StudiKomparasiBuku I ............................................................................................. 10
4.16 Resep Jamur Crispy .............................................................................................................. 31
2.3Cover StudiKomparasiBuku II ................................................................................................ 10
4.17 Resep Sup Krim Jagung ........................................................................................................ 32
2.4Isi buku StudiKomparasiBuku II............................................................................................. 10
4.18 Resep Omelet Telur ............................................................................................................. 32
3.1Lembarpertamakuisioner ......................................................................................................... 12
4.19 Resep Chicken Yakiniku....................................................................................................... 33
3.2Lembarkeduakuisioner ............................................................................................................ 12
4.20 Resep Nasi Goreng Spesial ................................................................................................... 33 4.21 Resep Pancake ...................................................................................................................... 34
4.1 Layout isi buku ...................................................................................................................... 25
4.22 Resep Chocolate Cornflakes ................................................................................................. 34
4.2 Chart warna logo buku ........................................................................................................... 25
4.23 Resep Strawberry Milkshake ................................................................................................ 35
4.3 Chart warna karakter “Mama” ............................................................................................... 26
4.24 Poster A3 ............................................................................................................................... 35
4.4 Chart warna karakter “Bintang” ............................................................................................. 27
4.25 Brosur A5 .............................................................................................................................. 35
4.5 Chart warna karakter “Cinta” ................................................................................................. 27
4.26 Iklan Koran ........................................................................................................................... 35
4.6 Cover buku ............................................................................................................................. 27
4.27 Aprons ................................................................................................................................... 36
4.7 Bagian awal buku ................................................................................................................... 28
4.28 Topi Koki .............................................................................................................................. 36
4.8 Halaman bab buku .................................................................................................................. 28
4.29 Pembatas buku ...................................................................................................................... 36
4.9 Perkenalan karakter buku ....................................................................................................... 28
4.30 Paper bag ............................................................................................................................... 36
4.10 Peralatan memasak ............................................................................................................... 29
4.31 Stiker ..................................................................................................................................... 36
4.11 Persiapan memasak .............................................................................................................. 29
4.32 Dimensi POP ......................................................................................................................... 36
4.12 Indeks resep buku ................................................................................................................. 29
4.33 Notes ..................................................................................................................................... 36
4.13 Teknik memasak .................................................................................................................. 30
4.34 Name tag ............................................................................................................................... 36
4.14 Resep Tuna Salad ................................................................................................................. 30
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DAFTAR GRAFIK
Grafik 3.1 Usiaresponden ............................................................................................................. 13 Grafik 3.2 Makanan yang paling disukairesponden ..................................................................... 13 Grafik 3.3 Pengetahuanmengenaiarti junk food ........................................................................... 14 Grafik 3.4 Jangkawaktumengkonsumsi junk food ....................................................................... 14 Grafik 3.5 Pengetahuanmengenaiapakah junk food menyehatkan .............................................. 14 Grafik 3.6 Pentingnyamakanansehat ............................................................................................ 14 Grafik 3.7 Yang menyiapkanmakananuntukresponden ............................................................... 15 Grafik 3.8 Minatuntukbelajarmemasak ........................................................................................ 15 Grafik 3.9 Kemampuanmemasak ................................................................................................. 15 Grafik 3.10 Siapa yang mengajarimemasak ................................................................................. 15 Grafik 3.11 Pernahmemasak ........................................................................................................ 16 Grafik 3.12 Alasantidakpernahmemasak ..................................................................................... 16 Grafik 3.13 Ketersediaanbukuselainbukupelajaran di perpustakaansekolah ............................... 16 Grafik 3.14 Waktukunjugankeperpustakaan ................................................................................ 16 Grafik 3.15 Minatmembacabuku.................................................................................................. 17 Grafik 3.16 Minatuntukmembacabukuilustrasi ............................................................................ 17 Grafik 3.17 Minatuntukmembacabukuresepmemasakuntukanak - anak ..................................... 17 Grafik 3.18 Ilustrasi yang disukai ................................................................................................ 17
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