TUGAS AKHIR
DESAIN INTERIOR PUSAT KULINER SOLO DENGAN KONSEP ART DECO DI SURAKARTA (Restaurant dan Food Information Area)
Diajukan untuk memenuhi sebagian persyaratan Guna Melengkapi Gelar Sarjana Seni Program Studi Desin Interior Fakultas Seni Rupa dan Desain Universitas Sebelas Maret Surakarta
Disusun Oleh : Mazida Zulfa C 0812024
PRODI DESAIN INTERIOR FAKULTAS SENI RUPA DAN DESAIN UNIVERSITAS SEBELAS MARET SURAKARTA 2016
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HALAMAN PERSEMBAHAN
Karya ini dipersembahkan kepada : 1. Bapak Ibu yang tidak lelah dan selalu mendo’akan , membimbing, menasihati serta memotivasi. 2. Saudara-saudara tercinta, Mba dina dan Dek zaky yang menjadi penyemangat 3. Teman-teman terdekat Desain interior yang saling
menyemangati
dan
membantu,
ketika proses pengerjaan karya. 4. Seluruh
pihak
pengerjaan
karya
yang yang
disebutkan satu-persatu
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terlibat tidak
dalam dapat
HALAMAN MOTTO
“Tetapi hanya Allah lah pelindungmu, dan Dia penolong yang terbaik “ (QS. Ali Imran 3:150) “Dan bersabarlah, dan tidak ada kesabaran itu kecuali dari Allah “ (QS. An-Nahl:128) “Sesungguhnya Allah mencintai orangorang yang bertawakkal” (QS AliImran:152)
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KATA PENGANTAR
Puji syukur penulis panjatkan kehadirat Allah SWT. Yang senantiasa melimpahkan karunia serta hidayahNya yang tiada henti, karena ridho dan rahmat-Nya, penulis dapat menyelesaikan penyusunan Laporan Tugas Akhir dengan judul “ Desain Interior Pusat Kuliner Solo dengan Konsep Art Deco di Surakarta” dengan lancar dan tepat waktu. Untuk itu pada kesempatan ini penulis tidak lupa untuk mengucapkan terimakasih yang sebesarbesarnya kepada : 1. Drs. Ahmad Adib, M.Hum., Ph.D. , selaku Dekan Fakultas Seni Rupa dan Desain Universitas Sebelas Maret Surakarta. 2. Anung B. Studyanto,S.Sn,M.T , selaku Ketua Program Studi Desain Interior Fakultas Seni Rupa dan Desain, Pembimbing Akademik serat Pembimbing I Tugas Akhir. 3. Dr. Rahmanu Widayat,M.Sn. , selaku Pembimbing II Tugas Akhir. 4. Seluruh teman seperjuangan Desain Interior yang tak henti saling memberikan motivasi dan menyemangati khususnya, Hana Abdun, Stella Rossa, Rima Astika, Fitriana N, Ristia Kusuma. 5. Keluarga tercinta yang selalu memberikan do’a dan support sehingga penulis dapat menyelesaikan laporan ini 6. Saudara dan teman-teman yang telah membantu dan memberikan dukungannya. Penulis menyadari bahwa dalam penulisan laporan ini jauh dari sempurna dan masih terdapat banyak kekurangan. Oleh sebab itu penulis mengharapkan kritik dan saran guna membangun dan memperbaiki kekurangan karya ini.
Surakarta,28 Juli 2016
Penulis,
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DESAIN INTERIOR PUSAT KULINER SOLO DENGAN KONSEP ART DECO DI SURAKARTA
Mazida Zulfa1 Anung B. Studyanto,S.Sn,M.T.2
Dr. Rahmanu Widayat,M.Sn.3
ABSTRAK Kota Solo memiliki potensi dalam bidang kuliner yakni keberagaman jenis makanan khas kota Solo sendiri. Dalam wisata kuliner, aktivitas makan dapat dijadikan salah satu alternatif rekreasi. Daya tarik utama sebuah tempat makan adalah pada makanan yang ditawarkan. Selain itu suasana juga turut berperan. Wisatawan yang berkunjung tidak hanya wisatawan domestik saja tetapi juga wisatawan mancanegara. Permasalahan yang akan di bahas dalam perencanaan ini yaitu (1) Bagaimana merancang fasilitas yang bermanfaat bagi masyarakat mengenai pusat kuliner Solo. (2)Bagaimana merancang interior pusat kuliner solo dengan system sirkulasi yang nyaman bagi pengunjung .(3)Bagaimana menghadirkan interior art deco agar masyarakat dapat menikmati suasana makan sesuai dengan lokasinya. Tujuan dari perencanaan dan perancangan proyek ini yaitu (1)Merancang fasilitas yang bermanfaat bagi masyarakat terkait pusat kuliner Solo dengan menghadirkan segala macam makanan tradisional serta sarana edukasi agar masyarakat mendapatkan ilmu mengenai kuliner Solo. (2)Merancang interior pusat kuliner Solo dengan sistem sirkulasi radial sehingga pengunjung bebas memilih.(3)Menghadirkan interior art deco yang sesuai dengan memasukkan unsur yang digunakan, serta mengaplikasikan material dan warna yang menjadi ciri bangunan art deco yang bertujuan untuk membangun suasana tempo dulu. Metode yang dilakukan dalam perancangan proyek ini yakni (1) Studi literatur yang bersumber dari buku (2) Studi lapangan dengan observasi langsung untuk memperoleh data lapangan (3) Dokumntasi berupa foto-foto sebagai bukti riil (4)Analisa Data.
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Mahasiswa Prodi S1 Desain Interior Fakultas Seni Rupa dan Desain Universitas Sebelas Maret Surakarta 2
Dosen Pembimbing 1
3
Dosen Pembimbing 2
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INTERIOR DESIGN SOLO CULINERY CENTER WITH ART DECO CONCEPT IN SURAKARTA
Mazida Zulfa1 Anung B. Studyanto,S.Sn,M.T.2
Dr. Rahmanu Widayat,M.Sn.3
ABSTRACT Solo city has some potensials in the matter of culinary which is typical local food diversity. In culinary, eating could be use as one of alternative. The attractiveness of a restaurant is the food offered. Besides, the atmosphere also has its role. Tourists who took the visit is not only domestic tourists but also foreign tourists. The problems which are we going to discuss about are (1) How to plan useful fasility for society regarding Solo culinary center. (2) How to plan Solo culinary center interior with convenient circulation system for visitors. (3) How to present art deco interior so that society able to enjoy the atmosphere based on its location. The purpose of the planning and design of this project are (1) Design useful facility for society regarding Solo culinary center by presenting all kinds of traditional cuisine and educational means so that society also acquire knowledge about Solo culinary. (2) Design Solo culinary center interior with radial circulation system so that visitors are free to choose. (3) Presents art deco interior appropiate with included elements, and applying materials and colors which characterizes art deco building which aimed to estabilish vintage atmosphere. The methods which are going to be used in this project are (1) Study of literatures sourced from books and TA report. (2) Field studies with direct observation to obtain field data. (3) Documentation in the form of photographs as tangible evidance. (4) Data analysis. Based on the analysis, it concluded that (1) Planning and design of the project requires a mature concept to attract visitors. (2) A wide variety of aesthetic elements and furniture used in art deco concept used in the design to bring the desired atmosphere. (3) The types of food served affecting layout as servicing channel and the laying of any kind of quarters.
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Interior Design undergraduate, Faculty of Art and Design, Sebelas Maret University
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Thesis Supervisor 1
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Thesis Supervisor 2
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DAFTAR ISI
Halaman HALAMAN JUDUL .................................................................................................... i HALAMAN PERSETUJUAN ..................................................................................... ii HALAMAN PENGESAHAN....................................................................................... iii HALAMAN PERNYATAAN ...................................................................................... iv HALAMAN PERSEMBAHAN ................................................................................... v HALAMAN MOTTO ................................................................................................... vi KATA PENGANTAR ................................................................................................... vii ABSTRAK ..................................................................................................................... viii ABSTRACK .................................................................................................................. ix DAFTAR ISI.................................................................................................................. x DAFTAR GAMBAR ..................................................................................................... xv DAFTAR TABEL ......................................................................................................... xvi DAFTAR BAGAN ........................................................................................................ xvi BAB I. PENDAHULUAN A. LATAR BELAKANG MASALAH ...........................................................1 B. BATASAN MASALAH ............................................................................2 C. RUMUSAN MASALAH ............................................................................3 D. TUJUAN DESAIN .....................................................................................3 E. MANFAAT DESAIN .................................................................................4 F. METODE DESAIN ................................................................................... 5 G. SKEMA POLA PIKIR KONSEP DESAIN ...............................................8 H. SISTEMATIKA PENULISAN ...................................................................9
BAB II. KAJIAN LITERATUR A. PENGERTIAN JUDUL ...........................................................................12 1. Desain ................................................................................................ 12 2. Interior ............................................................................................... 12 3. Desain Interior .....................................................................................12 4. Pusat ....................................................................................................13 5. Kuliner .................................................................................................13 6. Art Deco ..............................................................................................13 x
7. Surakata ...............................................................................................14 B. KAJIAN UMUM ......................................................................................14 1. Jasa Boga ............................................................................................14 2. Arsitektur Art Deco.............................................................................16 C. KAJIAN KHUSUS ...................................................................................17 1. Restoran ..............................................................................................17 a.
Pengertian Restoran .....................................................................17
b.
Sejarah Restoran...........................................................................18
c.
Klasifikasi Restoran .....................................................................19
d.
Pelayanan Restoran ......................................................................27
e.
Program Ruang Secara umum ......................................................33
f.
Failitas ..........................................................................................34
2. Arsitektur Art Deco ............................................................................36 a. Pengertian Arsitektur Art Deco ......................................................36 b. Sejarah Art Deco .............................................................................37 c. Ciri-ciri bangunan Art Deco............................................................38 3. Art Deco di Indonesia .........................................................................39 a. Arsitektur Art deco di Indonesia .....................................................39 b. Arsitektur Art Deco di Surakarta ....................................................40 c. Karakteristik Bangunan Art Deco ...................................................40 d. Kelengkapan Rumah Tinggal Art Deco ..........................................41 4. KOTA SOLO ......................................................................................41 a. Sejarah Kota Solo ............................................................................41 b. Letak Geografis Kota Solo ..............................................................42 5. Elemen Bentuk dan Ruang ..................................................................43 a. Lantai ...............................................................................................43 b. Dinding ............................................................................................44 c. Ceiling .............................................................................................45 d. Pintu, Jendela dan Ventilasi ............................................................45 6. Organisasi Ruang .................................................................................46 7. Sistem Sirkulasi....................................................................................47 8. Furnitur.................................................................................................49 9.Ergonomi dan Antropometri .................................................................50 10. Warna .................................................................................................53 xi
11. Interior Sistem ....................................................................................56 12. Sistem Keamanan ...............................................................................63 BAB III. KAJIAN LAPANGAN A. TINJAUAN UMUM ......................................................................................67 1. Kota Solo ..................................................................................................68 2. Tinjauan Wilayah Laweyan ......................................................................68 B. TINJAUAN KHUSUS ................................................................................... 76 1. INDISCHE KOFFIE BENTENG VREDEBURG YOGYAKARTA A. Latar Belakang .......................................................................................71 1. Sejarah ................................................................................................71 2. Lokasi .................................................................................................72 B. Fasilitas Indische Koffie .........................................................................72 C. Segmentasi Pasar ....................................................................................73 D. Elemen Pembentuk Ruang......................................................................73 E. Interior Sistem ........................................................................................75 F. Elemen Hias ............................................................................................76 G. Furniture .................................................................................................76 2. WEDANGAN RUMAH NENEK LAWEYAN A. Latar Belakang ........................................................................................77 1. Sejarah ..............................................................................................77 2. Lokasi ...............................................................................................78 B. Fasilitas Indische Koffie .........................................................................78 C. Segmentasi Pasar ....................................................................................78 D. Elemen Pembentuk Ruang......................................................................79 E. Interior Sistem ........................................................................................81 F. Elemen Hias ............................................................................................81 G. Furniture .................................................................................................82 3. OMAH SINTEN HERITAGE RESTO SOLO .........................................83 4. ROEMAHKOE HERITAGE HOTEL .......................................................85 A. Latar Belakang .......................................................................................85 1. Sejarah ................................................................................................85 2. Lokasi .................................................................................................86 B. Fasilitas ....................................................................................................86 C. Segmentasi Pasar......................................................................................87 xii
D. Elemen Pembentuk Ruang .......................................................................88 E. Interior Sistem ..........................................................................................89 F. Elemen Hias .............................................................................................89 G. Furniture ...................................................................................................90 BAB IV. ANALISA DESAIN A. PROGRAMMING ..........................................................................................91 1.Analisa Lokasi .............................................................................................91 a .Site Plane.........................................................................................92 b. Potensi Ste.....................................................................................95 2. Status Kelembagaan ..................................................................................97 3. Sistem Operasional ...................................................................................97 4. Sistem Pelayanan ......................................................................................98 5. Struktur Organisasi ...................................................................................99 6. Spesifikasi Pengguna ................................................................................99 7. Program Kegiatan ...................................................................................101 8. Alur Kegiatan ..........................................................................................101 9. Analisa Kebutuhan Ruang ......................................................................103 10. Besaran Ruang ........................................................................................104 11. Pembentuk Ruang ...................................................................................106 12. Sistem Interior .........................................................................................108 13. Sistem Keamanan....................................................................................110 14. Sistem organisasi Ruang .........................................................................110 15. Sistem Sirkulasi ......................................................................................111 16. Pola Hubungan antar Ruang ...................................................................112 17. Zoning dan Grouping ..............................................................................112 B. KONSEP DESAIN .......................................................................................115 1. Ide Gagasan .............................................................................................115 2. Tema .......................................................................................................116 3. Suasana Ruang ........................................................................................116 4. Aspek Penataan Ruang ...........................................................................117 5. Elemen Pembentuk Ruang ......................................................................117 6. Interior Sistem .........................................................................................119 7. Bentuk Furniture .....................................................................................121 xiii
8. Elemen Estetis .........................................................................................122 9. Sistem Keamanan....................................................................................123 BAB V. PENUTUP A. Kesimpulan ...................................................................................................125 B. Saran .............................................................................................................125
DAFTAR PUSTAKA ...............................................................................................127
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DAFTAR GAMBAR
Halaman Gb 3.1 Lantai Di Area Restoran ............................................................................... 73 Gb 3.2 Kolom Di Area Indoor Restoran .....................................................................74 Gb 3.3 Ceiling Di Area Indoor Restoran ....................................................................74 Gb 3.4 Suasana Indische Coffe ...................................................................................77 Gb 3.5 Lantai di area indoor Wedangan Rumah Nenek .............................................79 Gb 3.6 Dinding di area indoor Wedangan Rumah Nenek ..........................................80 Gb 3.7 Ceiling di area indoor Wedangan Rumah Nenek ...........................................80 Gb 3.8 Foto-foto interior Wedangan Rumah Nenek ...................................................82 Gb 3.9 Foto-Foto Makanan Yang Disajikan Di Omah Sinten .................................. 84 Gb 3.10 Foto-foto Roemahkoe Heritage Hotel .........................................................85 Gb 3.11 Lantai Hotel Roemahkoe ..............................................................................88 Gb 3.12 Dinding pada Lobby dan ndalem ..................................................................88 Gb 3.13 Ceiling Pada Bagian Dalam Hotel Roemahkoe ............................................89 Gb 3.14 Elemen Hias Pada Rumah Art Deco .............................................................90 Gb 3.15 Foto-Foto Furniture Di Rumah Art Deco ......................................................90 Gb 4.1 Peta Kota Surakarta....................................................................................... 92 Gb 4.2 Lokasi Jl. Dr. Radjiman,Solo ..........................................................................93 Gb 4.3 Lokasi Jl. Dr. Radjiman,Solo ..........................................................................93 Gb 4.4 Lokasi Jl. Dr. Radjiman,Solo ..........................................................................94 Gb 4.5 Lokasi Jl. Dr. Radjiman,Solo ..........................................................................94 Gb 4.6 Lokasi Jl. Dr. Radjiman,Solo ..........................................................................94 Gb 4.7 Lokasi Jl. Dr. Radjiman,Solo ..........................................................................95 Gb 4.8 Material Pembentuk Lantai ...........................................................................107 Gb 4.9 Material Pembentuk Dinding ...................................................................... 108 Gb 4.10 Material Pembentuk Ceiling .......................................................................108 Gb 4.11 Pembagian Zoning Pusat Kuliner Solo .......................................................113 Gb 4.12 Pembagian Grouping Pusat Kuliner Solo ...................................................114 Gb 4.13 Suasana Dining Area Family Room ............................................................116 Gb 4.14 Hasil Penerapan Ceiling ..............................................................................119 Gb 4.15 Hasil Modifiokasi Furnitur .........................................................................121 xv
Gb 4.16 Penerapan Elemen Estetis ...........................................................................122 Gb 4.17 Sistem Proteksi Keamanan Cctv Dan Metal Detector ................................123 Gb 4.18 Sistem Pengamanan Kebakaran ..................................................................124
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DAFTAR BAGAN
Halaman Bagan 1.1 Bagan Metode Desain ................................................................................ 7 Bagan 1.2 Pola Pikir Konsep Desain .......................................................................... 8 Bagan 4.1 Struktur Organisasi Pusat Kuliner Solo ................................................... 99 Bagan 4.2 Alur Kegiatan Manajer dan Supervisor Pusat Kuliner Solo .................. 101 Bagan 4.3 Alur Kegiatan Karyawan Pusat Kuliner Solo ........................................ 102 Bagan 4.4 Alur Kegiatan Pengunjung Pusat Kuliner Solo ..................................... 102
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DAFTAR TABEL
Halaman Tabel 4.1 Analisis Total Kebutuhan Ruang pada Pusat Kuliner ............................ 104 Tabel 4.2 Analisi Besaran Ruang pada Pusat Kuliner ............................................ 106 Tabel 4.3 Pola Hubungan Antar Ruang .................................................................. 112 Tabel 4.4 Analisa Bahan dan Kegunaan Elemen Lantai......................................... 118
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