Desain interior pusat kuliner solo dengan konsep art deco di Surakarta (Restaurant dan Food Information Area) Cover Daftar Isi
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
i
ii
iii
iv
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
v
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)
vi
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,
vii
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.
1
Mahasiswa Prodi S1 Desain Interior Fakultas Seni Rupa dan Desain Universitas
Sebelas Maret Surakarta
2
Dosen Pembimbing 1
3
Dosen Pembimbing 2
viii
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.
1
Interior Design undergraduate, Faculty of Art and Design, Sebelas Maret University
2
Thesis Supervisor 1
3
Thesis Supervisor 2
ix
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
xiv
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
xvi
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
xvii
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
xviii
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
i
ii
iii
iv
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
v
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)
vi
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,
vii
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.
1
Mahasiswa Prodi S1 Desain Interior Fakultas Seni Rupa dan Desain Universitas
Sebelas Maret Surakarta
2
Dosen Pembimbing 1
3
Dosen Pembimbing 2
viii
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.
1
Interior Design undergraduate, Faculty of Art and Design, Sebelas Maret University
2
Thesis Supervisor 1
3
Thesis Supervisor 2
ix
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
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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
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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
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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
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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
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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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