Desain Interior Pusat Es Krim Dengan Konsep American Saloon di Surakarta BAB 0
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DESAIN INTERIOR PUSAT ES KRIM DENGAN KONSEP
AMERICAN SALOON DI SURAKARTA
TUGAS AKHIR
Diajukan untuk Memenuhi sebagian Persyaratan
Guna Melengkapi Gelar Sarjana Seni Program Studi Desain Interior
Fakultas Seni Rupa dan Desain
Universitas Sebelas Maret
Surakarta
Disusun oleh :
ESTHI HAYUWATI
C0809015
FAKULTAS SENI RUPA DAN DESAIN
UNIVERSITAS SEBELAS MARET
SURAKARTA
2016
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PERSEMBAHAN
Karya ini kupersembahkan kepada :
1. Allah S.W.T, the Beneficent and the
Merciful
2. Bapak, Ibu, Alm. Pakde, dan Budhe yang
tercinta
3. Kakak-kakakku dan nenek yang tersayang
4. Keluarga besar yang terkasih
5. Keluarga besar Desain Interior UNS
6. Saudara-saudari yang terus mendoakanku
7. Semua sahabat-sahabatku
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MOTTO
La Tahzan, Innallaha Ma’ana: “ Don’t be sad; Indeed Allah is with us”
(QS. At Taubah: 40)
When you feel you’re alone remember Allah is with you. He sees your pain and
oneliness, and He loves you
(Dr. Bilal Philip)
Barang siapa merintis jalan mencari ilmu maka Allah akan memudahkan baginya
jalan ke surga
(HR. Muslim)
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KATA PENGANTAR
Puji dan syukur penulis ucapkan kehadirat Allah SWT atas segala rahmat
serta karunia-Nya sehingga penulis dapat menyelesaikan penyusunan konsep
“Desain Interior Pusat Es Krim dengan Konsep American Saloon di Surakarta”.
Penyusunan penulisan ini diajukan untuk melengkapi laporan Tugas Akhir
sebagai persyaratan menempuh gelar Sarjana di Jurusan Desain Interior, Fakultas
Seni Rupa dan Desain, Universitas Sebelas Maret Surakarta.
Dalam kesempatan kali ini, penulis ingin mengucapkan terima kasih
kepadapihak-pihak yang telah memberikan penjelasan, pengarahan, serta
memberikanmotivasi
dan
doa
demi
kelancaran proses
pengerjaan dan
penyelesaian penulisanlaporan Tugas Akhir ini. Penulis juga ingin mengucapkan
terima kasih kepada:
1. Kedua Orang Tua saya (bapak Purwato dan ibu Murwati),serta kakak-kakak
saya yang telah memberikan dukungan dan doa.
2. Silfia Mona Aryani, ST, M.Arch selaku pembimbing utama Tugas Akhir.
3. Iik Endang S.W, S.Sn, M.Ds selaku pembimbing pendamping Tugas Akhir,
koordinator Tugas Akhir dan pembimbing akademik saya.
4. Anung B. Studyanto, S.Sn, M.T selaku Kepala Prodi Desain Interior UNS.
5. Seluruh dosen, staff dan rekan-rekan di Prodi Desain Interior UNS,
Terimakasih atas ilmu, pengalaman dan nasihatnya yang sangat berguna bagi
saya.
6. Angel, Nisaa, Ningrum, Mbak Nuna, Mbak Bita, Bagas, Patricia dan semua
teman-teman yang telah membantu dalam kelancaran Tugas Akhir ini.
7. Sahabat-sahabat saya ( Anita, Angelina, Adila, Benedicta, Ine, Depik)
8. Teman-teman PS ceria.
Penulis menyadari masih banyak kekurangan dalam penyusunan penulisan
ini, namun dengan penuh harapan semoga penulisan ini dapat bermanfaat bagi
penulis maupun pembaca.
Surakarta, Juli 2015
Penulis
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DAFTAR ISI
Halaman Judul.......................................................................................................... i
Halaman Persetujuan ............................................................................................... ii
Halaman Pengesahan ............................................................................................. iii
Pernyataan .............................................................................................................. iv
Persembahan ............................................................................................................v
Motto ...................................................................................................................... vi
Kata Pengantar ...................................................................................................... vii
Daftar Isi............................................................................................................... viii
Daftar Gambar ........................................................................................................ xi
Daftar Tabel ........................................................................................................ xiv
Daftar Skema..........................................................................................................xv
Daftar Bagan ........................................................................................................ xvi
Daftar Lampiran .................................................................................................. xvii
Abstrak ............................................................................................................... xviii
Abstract ................................................................................................................ xix
BAB I Pendahuluan .................................................................................................1
A. Latar Belakang .......................................................................................1
B. Batasan Masalah.....................................................................................3
C. Rumusan masalah...................................................................................3
D. Tujuan ....................................................................................................4
E. Sasaran ...................................................................................................4
F. Manfaat ..................................................................................................4
G. Metode Desain .......................................................................................5
H. Pola Pikir atau Langkah Desain .............................................................6
I. Sistematika Penulisan ............................................................................7
BAB II Kajian Literatur ...........................................................................................9
A. Tinjauan Umum Tentang
Es Krim
.........................................................9
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B. Tinjauan Tentang Fasilitas Ruang ........................................................12
1. Café ...................................................................................................12
2. Tinjauan Furnitur Café ......................................................................15
3. Bar .....................................................................................................19
4. Display Café ......................................................................................22
5. Dapur Café/ Restoran ........................................................................24
6. Playground pada Fasilitas Café dan Restoran .................................27
7. Sistem Pengorganisasi Ruang pada Café/Restoran ...........................30
C. Tinjauan mengenai American Saloon ..................................................33
D. Interior Sistem ......................................................................................41
BAB III Kajian Lapangan ......................................................................................46
A. Ieke Coffe and Gelato ..........................................................................46
B. Café Zara Zara Yogyakarta .................................................................49
C. Mom Milk Solo Manahan ....................................................................51
D. Hoka-Hoka Bento.................................................................................54
BAB IV Analisa Desain ........................................................................................57
A. Programming ........................................................................................57
1. Analisa Existing ................................................................................57
2. Status Kelembagaan ..........................................................................59
3. Struktur Organisasi ...........................................................................59
4. Sistem Operasi ..................................................................................61
5. Program Kegiatan..............................................................................61
6. Pola Kegiatan ....................................................................................62
7. Fasilitas Ruang ..................................................................................63
8. Besaran Ruang ..................................................................................64
9. Sistem Interior ...................................................................................69
10. Sistem Organisasi Ruang ..................................................................69
11. Hubungan antar Ruang
......................................................................
70
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12. Zoning Grouping ............................................................................71
B. Konsep Desain .....................................................................................72
1. Ide Gagasan .......................................................................................72
2. Konsep Desain ..................................................................................72
3. Desain Layout ...................................................................................73
4. Pembentuk Ruang .............................................................................74
5. Desain Interior Sistem .......................................................................79
6. Desain Elemen Estetis .....................................................................80
7. Skema Bahan dan Warna ..................................................................81
8. Sistem Keamanan ..............................................................................82
BAB V Penutup .....................................................................................................83
A. Kesimpulan ..........................................................................................83
B. Saran ....................................................................................................87
Daftar Pustaka ........................................................................................................88
Lampiran ................................................................................................................90
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DAFTAR GAMBAR
Gambar 2.1 Making ice cream ...............................................................................12
Gambar 2.2 Kriteria desain tempat duduk .............................................................16
Gambar 2.3 (a) Tinggi sikap duduk tegak dan (b) rentang siku ke siku ................16
Gambar 2.4 (a) Rentang panggul, (b) Tinggi lipatan
dalam lutut, dan (c) Jarak pantat-lipatan dalam lutut .......................17
Gambar 2.5 (a) Konter untuk makan siang dan (b) Konter untuk .........................18
Makan siang/jarak bersih meja
Gambar 2.6 (a) Ukuran meja minimal dengan kedalaman
meja minimal, serta optimal dan minimal yang diiginkan dan (b)
ukuran meja /lebar meja optimal dengan berbagai kedalaman
meja minimal serta optimal dan minimal yang diiginkan .................18
Gambar 2.7 (a) Meja/kedalaman minimal dan optimal/jarak bersih
vertikal dan (b) Meja/jarak bersih kursi roda ....................................19
Gambar 2.8 Meja/tempat duduk kursi roda ...........................................................19
Gambar 2.9 tempat duduk bangket/jarak bersih
Direkomendasikan untuk mendapatkan keleluasaan
pribadi secara akustik dan visual.......................................................19
Gambar 2.10 Bar/clearences, public side ..............................................................20
Gambar 2.11 Sirkulasi area bar ..............................................................................20
Gambar 2.12 Potongan area bar stool dan pijakan kaki ........................................21
Gambar 2.13 Display counter es krim dan minuman ............................................22
Gambar 2.14 Konter penjualan berdiri...................................................................22
Gambar 2.15 (a) Display cake, es krim, (b) Dimensi display
cake,es krim, dan (c) tampak potongan display
cake, .................................................................................................23
Gambar 2.16 (a ) Display es krim,, (b) dimensi
display es krim ...............................................................................23
Gambar 2.17 Tampak potongan display es krim ...................................................23
Gambar 2.18 (a) Display ice cream mix (b) Dimensi display
es krim mix, dan (c) Tampak Potongan
ice cream mix ..................................................................................24
Gambar 2.19 Desain Slide ......................................................................................29
Gambar 2.20 Tampak potongan slide
minimal
......................................................29
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Gambar 2.21 Layout Playground dengan Jarak Bersih Sesuai Standar.................30
Gambar 2.22 Layout Autostrada ............................................................................30
Gambar 2.23 Layout Urban Farmer, Portland, USA .............................................31
Gambar 2.24 Layout Navy di Amsterdam, Belanda ..............................................31
Gambar 2.25 layout Piatti Mill Valley, USA .........................................................32
Gambar 2.26 Layout Holyfiels, Frankfurt, Jerman ................................................33
Gambar 2.27 Crown Bar Liquor Saloon ...............................................................35
Gambar 2.28 Interior German Saloon....................................................................35
Gambar 2.29 Garden beer di Mecklenburg Gardens
,Cincinnati, Jerman didirikan pada 1865...........................................36
Gambar 2.30 Tampak samping architectural drawing
of the Western Village theme park (Las Vegas),
saloon and gaming parlor, exterior elevations, 1947 .......................37
Gambar 2.31 Tampak belakang architectural drawing
of the Western Village theme park (Las Vegas),
saloon and gaming parlor, exterior elevations, 1947 .......................37
Gambar 2.32 Tampak samping architectural drawing
of the Western Village theme park (Las Vegas),
saloon and gaming parlor, exterior elevations, 1947 .......................38
Gambar 2.33 Tampak depan architectural drawing
of the Western Village theme park (Las Vegas),
saloon and gaming parlor, exterior elevations, 1947 .......................38
Gambar 2.34 (a) Floor plan lantai 1, (b) Floor plan Lantai 2
architectural drawing of the Western Village
theme park (Las Vegas), saloon and
gaming parlor, exterior elevations, 1947 ........................................39
Gambar 2.35 Postcard showing the saloon in the
Golden Nugget, (Las Vegas), after 1946 .........................................40
Gambar 2.36 Postcard showing the interior of the
Golden Nugget Gambling Hall (Las Vegas), after 1946 .................40
Gambar 3.1 Bangunan luar café Ieke Coffe and Gelato ........................................48
Gambar 3.2 Display penjualan café Ieke Coffe and Gelato ...................................48
Gambar 3.3 Display gelato café Ieke Coffe and Gelato.........................................48
Gambar 3.4 Suasana café Ieke Coffe
and Gelato
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Gambar 3.5 Area bar es krim Zara-zara Yogyakarta .............................................51
Gambar 3.6 Area cafe es krim Zara-zara Yogyakarta............................................51
Gambar 3.7 Area makan indoor Mom milk Manahan Surakarta ..........................53
Gambar 3.8 Area makan outdoor Mom milk Manahan Surakarta ........................54
Gambar 3.9 Café indoor Hoka-hoka Bento............................................................56
Gambar 3.10 Café outdoor Hoka-hoka Bento .......................................................56
Gambar 3.11 Playground Hoka-hoka Bento ..........................................................56
Gambar 4.1 Lokasi site Pusat Es Krim ..................................................................57
Gambar 4.2 Analisa arah angin dan cahaya matahari ............................................58
Gambar 4.3 Zona Sirkulasi ....................................................................................64
Gambar 4.4 (a) Zoning Pusat Es Krim (b) Grouping Pusat Es Krim.....................72
Gambar 4.5 Interior Pusat Es Krim ........................................................................73
Gambar 4.6 Denah layout Pusat Es Krim ..............................................................74
Gambar 4.7 Floor plan Pusat Es Krim...................................................................75
Gambar 4.8 Material lantai ....................................................................................76
Gambar 4.9 Material lantai ....................................................................................77
Gambar 4.10 (a) Perspektif outdoor café (b) Perspektif playground .....................77
Gambar 4.11 Reflected ceiling plan Pusat Es Krim ...............................................79
Gambar 4.12 (a) Transformasi bentuk furniture stool
(b) transformasi bentuk granny chair .......................................................80
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DAFTAR TABEL
Tabel 2.1 Tinggi sikap duduk tegak pada .............................................................16
kelompok anak dalam satuan inci dan cm menurut
usia, jenis kelamin, dan seleksi presentil
Tabel 2.2 Rentang siku ke siku pada kelompok ....................................................17
anak dalam satuan inci dan cm menurut usia,
jenis kelamin, dan seleksi presentil
Tabel 2.3 Rentang panggul pada kelompok anak .................................................17
dalam satuan inci dan cm menurut usia,
jenis kelamin, dan seleksi presentil
Tabel 2.4 Tinggi lipatan dalam lutut pada kelompok ............................................17
anak dalam satuan inci dan cm menurut usia,
jenis kelamin, dan seleksi presentil
Tabel 2.5 Jarak pantat-lipatan dalam lutut pada ....................................................17
kelompok anak dalam satuan inci dan cm menurut
usia, jenis kelamin, dan seleksi presentil
Tabel 2.6 Tabel kebutuhan luas area dapur (dalam m²/kursi) ................................26
Tabel 2.7 Contoh perlengkapan playground
yang sesuai dengan anak (berdasarkan umur) .......................................27
Tabel 2.8 Standar keselamatan desain besi atau
pagar penahan pada playground ............................................................27
Tabel 2.9 Dimensi yang direkomendasikan
untuk akses ladder, tangga, dan ramps..................................................28
Tabel 4.1 Pola kegiatan pusat es krim ....................................................................62
Tabel 4.2 Tabel kebutuhan ruang ...........................................................................63
Tabel 4.3 Tabel kebutuhan besaran ruang..............................................................64
Tabel 4.4 Tabel sistem interior ..............................................................................69
Tabel 4.5 Tabel pengorganiasian puang.................................................................70
Tabel 4.6 Analisa bahan dan kegunaan pada lantai ...............................................75
Tabel 4.7 Tabel bahan dan kegunaan pada dinding ...............................................76
Tabel 4.8 Tabel bahan dan kegunaan pada langit-langit ........................................78
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DAFTAR SKEMA
Skema 4.1 Struktur organisasi ...............................................................................59
Skema 4.2 Hubungan antar ruang ..........................................................................70
Skema 4.3 Bahan Pusat Es Krim............................................................................81
Skema 4.4 Warna Pusat Es Krim ...........................................................................81
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DAFTAR BAGAN
Bagan 1.1 Pola pikir atau langkah desain ................................................................6
Bagan 2.1 Making ice cream ..................................................................................12
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LAMPIRAN
Denah Asli ..............................................................................................................90
Potongan Denah Asli ............................................................................................91
Denah Perubahan ...................................................................................................92
Denah Existing .......................................................................................................93
Layout ....................................................................................................................94
Layout Berwarna ....................................................................................................95
Floor Plan ...............................................................................................................96
Reflected Ceiling Plan...........................................................................................97
Potongan A-A’, B-B’ .............................................................................................98
Potongan C-C’, D-D’ .............................................................................................99
Potongan E-E’ ......................................................................................................100
Potongan F-F’ ......................................................................................................101
Aksonometri. ........................................................................................................102
Daftar Furniture....................................................................................................103
Detail Furniture ....................................................................................................106
Detail Konstruksi .................................................................................................107
Skema Bahan ........................................................................................................109
Skema Warna .......................................................................................................110
Perspektif .............................................................................................................111
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DESAIN INTERIOR PUSAT ES KRIM DENGAN KONSEP AMERICAN
SALOON DI SURAKARTA
1
Esthi Hayuwati , Silfia Mona Aryani2, Iik Endang Siti Wahyuningsih3
*Desain Interior, FSRD, Universitas Sebelas Maret
Surakarta, 57126, Indonesia
hayuwatiesthi@gmail.com
ABSTRAK
Saat ini produk es krim mulai banyak diminati oleh masyarakat Surakarta.
Hal ini ditandai dengan semakin banyak gerai atau café yang menyediakan produk
es krim di Surakarta. Tempat yang menjual es krim di Surakarta kebanyakan
berupa stand kecil atau pada restoran/café yang menjual es krim sebagai makanan
penutup. Adanya peluang usaha es krim serta masih minimnya tempat rekreasi
yang khusus menyediakan es krim di Surakarta mendorong di desainnya sebuah
“pusat es krim”.
Pusat es krim merupakan fasilitas lengkap yang mewadahi kebutuhan
mengenai es krim. Pusat es krim menyediakan berbagai produk es krim sebagai
produk utama yang dijual, dengan fasilitas tempat makan, tempat belajar membuat
es krim, sekaligus sebagai sarana mengenalkan produk es krim. Tujuannya adalah
agar masyarakat lebih mengenal produk es krim mulai dari jenis es krim,
perkembangannya, sejarah, hingga manfaatnya sambil bersantai menikmati es
krim. Fasilitas “pusat es krim” di Surakarta diharapkan dapat berkontribusi dalam
pengembangan potensi daerah yaitu berhubungan dengan daerah Surakarta yang
letaknya berdekatan dengan Boyolali sebagai penghasil susu, dimana susu
merupakan salah satu bahan utama pembuatan es krim. Fasilitas “pusat es krim”
di Surakarta juga diharapkan dapat menambah apresiasi masyarakat mengenai
produk es krim serta menambah fasilitas rekreasi di Surakarta.
Fasilitas “pusat es krim” mengaplikasikan desain dengan pendekatan
sejarah dengan ide gagasan American saloon yang dipilih berdasarkan keunikan
serta sebagai penanda sejarah perkembangan es krim, dimana es krim dahulu
pernah diperjual belikan di sebuah saloon di Amerika. Ide gagasan ini
diaplikasikan pada interiornya mulai dari sistem interior, elemen pembentuk
ruang, elemen pengisi ruang, hubungan antar ruang, floor plan, layout, ceiling
plan, suasana ruang, pengorganisasian ruang yang mengacu pada data literatur
dan tinjauan lapangan serta mempertimbangkan unsur desain dan prinsip desain.
Kata kunci : Desain interior, Pusat es krim, American saloon, Surakarta
1
Mahasiswa Jurusan Desain Interior dengan NIM C0809015
2
Dosen Pembimbing 1
3
Dosen Pembimbing 2
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INTERIOR DESIGN OF ICE CREAM CENTER WITH AMERICAN
SALOON CONCEPT IN SURAKARTA
Esthi Hayuwati1, Silfia Mona Aryani2, Iik Endang Siti Wahyuningsih3
*Desain Interior, FSRD, Universitas Sebelas Maret
Surakarta, 57126, Indonesia
hayuwatiesthi@gmail.com
ABSTRACT
Currently, the ice cream business in Surakarta growing significantly. It is
proven by a growing number of outlets or café providing ice cream products in
Surakarta. Places that sell ice cream in Surakarta mostly in the form of a small
stand or at a restaurant / café selling ice cream as a dessert. The increasing
number of ice cream demand along with the lack of recreation areas that
specialized in providing ice cream encourage the writer to designing an “Ice
Cream center” in Surakarta.
Ice cream center is a complete facilities that can accommodate the needs
of the ice cream. Ice cream center provides a variety of ice cream products as the
main products sold, dining facilities, and showroom to accommodate learn to
make ice cream, as well as a means of introducing ice cream products. The goals
of establishing an ice cream center is to socializing and introducing many kind of
ice cream to the people, ice cream development, and ice cream history while
relaxing enjoying ice cream. Amenities "Ice cream center" in Surakarta is
expected to contribute to the development potential of the region, because of
Surakarta region near to Boyolali regency. Boyolali as one of the best cow milk
producer in Indonesia, which milk is one of the main ingredients of ice cream.
"Ice Cream Center" in Surakarta is also expected to increase public appreciation
of the ice cream products and increase the number of recreational facilities in
Surakarta.
The concept of American Saloon selected based on the uniqueness as well
as markers of the historical development of ice cream, which ice cream was once
traded for the community at a Saloon in America. The idea of American Saloon
was applied to the interior designing of the room forming element,room filling
element ,inter room relationship and room organizing are based on the literature
data and field analysis considering the design element and principle.
Keyword : Interior Design, Ice cream Center, American Saloon, Surakarta
1
The Student, Interior Design Department with NIM C0809015
2
The Superior
3
The Superior
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DESAIN INTERIOR PUSAT ES KRIM DENGAN KONSEP
AMERICAN SALOON DI SURAKARTA
TUGAS AKHIR
Diajukan untuk Memenuhi sebagian Persyaratan
Guna Melengkapi Gelar Sarjana Seni Program Studi Desain Interior
Fakultas Seni Rupa dan Desain
Universitas Sebelas Maret
Surakarta
Disusun oleh :
ESTHI HAYUWATI
C0809015
FAKULTAS SENI RUPA DAN DESAIN
UNIVERSITAS SEBELAS MARET
SURAKARTA
2016
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PERSEMBAHAN
Karya ini kupersembahkan kepada :
1. Allah S.W.T, the Beneficent and the
Merciful
2. Bapak, Ibu, Alm. Pakde, dan Budhe yang
tercinta
3. Kakak-kakakku dan nenek yang tersayang
4. Keluarga besar yang terkasih
5. Keluarga besar Desain Interior UNS
6. Saudara-saudari yang terus mendoakanku
7. Semua sahabat-sahabatku
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MOTTO
La Tahzan, Innallaha Ma’ana: “ Don’t be sad; Indeed Allah is with us”
(QS. At Taubah: 40)
When you feel you’re alone remember Allah is with you. He sees your pain and
oneliness, and He loves you
(Dr. Bilal Philip)
Barang siapa merintis jalan mencari ilmu maka Allah akan memudahkan baginya
jalan ke surga
(HR. Muslim)
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KATA PENGANTAR
Puji dan syukur penulis ucapkan kehadirat Allah SWT atas segala rahmat
serta karunia-Nya sehingga penulis dapat menyelesaikan penyusunan konsep
“Desain Interior Pusat Es Krim dengan Konsep American Saloon di Surakarta”.
Penyusunan penulisan ini diajukan untuk melengkapi laporan Tugas Akhir
sebagai persyaratan menempuh gelar Sarjana di Jurusan Desain Interior, Fakultas
Seni Rupa dan Desain, Universitas Sebelas Maret Surakarta.
Dalam kesempatan kali ini, penulis ingin mengucapkan terima kasih
kepadapihak-pihak yang telah memberikan penjelasan, pengarahan, serta
memberikanmotivasi
dan
doa
demi
kelancaran proses
pengerjaan dan
penyelesaian penulisanlaporan Tugas Akhir ini. Penulis juga ingin mengucapkan
terima kasih kepada:
1. Kedua Orang Tua saya (bapak Purwato dan ibu Murwati),serta kakak-kakak
saya yang telah memberikan dukungan dan doa.
2. Silfia Mona Aryani, ST, M.Arch selaku pembimbing utama Tugas Akhir.
3. Iik Endang S.W, S.Sn, M.Ds selaku pembimbing pendamping Tugas Akhir,
koordinator Tugas Akhir dan pembimbing akademik saya.
4. Anung B. Studyanto, S.Sn, M.T selaku Kepala Prodi Desain Interior UNS.
5. Seluruh dosen, staff dan rekan-rekan di Prodi Desain Interior UNS,
Terimakasih atas ilmu, pengalaman dan nasihatnya yang sangat berguna bagi
saya.
6. Angel, Nisaa, Ningrum, Mbak Nuna, Mbak Bita, Bagas, Patricia dan semua
teman-teman yang telah membantu dalam kelancaran Tugas Akhir ini.
7. Sahabat-sahabat saya ( Anita, Angelina, Adila, Benedicta, Ine, Depik)
8. Teman-teman PS ceria.
Penulis menyadari masih banyak kekurangan dalam penyusunan penulisan
ini, namun dengan penuh harapan semoga penulisan ini dapat bermanfaat bagi
penulis maupun pembaca.
Surakarta, Juli 2015
Penulis
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DAFTAR ISI
Halaman Judul.......................................................................................................... i
Halaman Persetujuan ............................................................................................... ii
Halaman Pengesahan ............................................................................................. iii
Pernyataan .............................................................................................................. iv
Persembahan ............................................................................................................v
Motto ...................................................................................................................... vi
Kata Pengantar ...................................................................................................... vii
Daftar Isi............................................................................................................... viii
Daftar Gambar ........................................................................................................ xi
Daftar Tabel ........................................................................................................ xiv
Daftar Skema..........................................................................................................xv
Daftar Bagan ........................................................................................................ xvi
Daftar Lampiran .................................................................................................. xvii
Abstrak ............................................................................................................... xviii
Abstract ................................................................................................................ xix
BAB I Pendahuluan .................................................................................................1
A. Latar Belakang .......................................................................................1
B. Batasan Masalah.....................................................................................3
C. Rumusan masalah...................................................................................3
D. Tujuan ....................................................................................................4
E. Sasaran ...................................................................................................4
F. Manfaat ..................................................................................................4
G. Metode Desain .......................................................................................5
H. Pola Pikir atau Langkah Desain .............................................................6
I. Sistematika Penulisan ............................................................................7
BAB II Kajian Literatur ...........................................................................................9
A. Tinjauan Umum Tentang
Es Krim
.........................................................9
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B. Tinjauan Tentang Fasilitas Ruang ........................................................12
1. Café ...................................................................................................12
2. Tinjauan Furnitur Café ......................................................................15
3. Bar .....................................................................................................19
4. Display Café ......................................................................................22
5. Dapur Café/ Restoran ........................................................................24
6. Playground pada Fasilitas Café dan Restoran .................................27
7. Sistem Pengorganisasi Ruang pada Café/Restoran ...........................30
C. Tinjauan mengenai American Saloon ..................................................33
D. Interior Sistem ......................................................................................41
BAB III Kajian Lapangan ......................................................................................46
A. Ieke Coffe and Gelato ..........................................................................46
B. Café Zara Zara Yogyakarta .................................................................49
C. Mom Milk Solo Manahan ....................................................................51
D. Hoka-Hoka Bento.................................................................................54
BAB IV Analisa Desain ........................................................................................57
A. Programming ........................................................................................57
1. Analisa Existing ................................................................................57
2. Status Kelembagaan ..........................................................................59
3. Struktur Organisasi ...........................................................................59
4. Sistem Operasi ..................................................................................61
5. Program Kegiatan..............................................................................61
6. Pola Kegiatan ....................................................................................62
7. Fasilitas Ruang ..................................................................................63
8. Besaran Ruang ..................................................................................64
9. Sistem Interior ...................................................................................69
10. Sistem Organisasi Ruang ..................................................................69
11. Hubungan antar Ruang
......................................................................
70
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12. Zoning Grouping ............................................................................71
B. Konsep Desain .....................................................................................72
1. Ide Gagasan .......................................................................................72
2. Konsep Desain ..................................................................................72
3. Desain Layout ...................................................................................73
4. Pembentuk Ruang .............................................................................74
5. Desain Interior Sistem .......................................................................79
6. Desain Elemen Estetis .....................................................................80
7. Skema Bahan dan Warna ..................................................................81
8. Sistem Keamanan ..............................................................................82
BAB V Penutup .....................................................................................................83
A. Kesimpulan ..........................................................................................83
B. Saran ....................................................................................................87
Daftar Pustaka ........................................................................................................88
Lampiran ................................................................................................................90
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DAFTAR GAMBAR
Gambar 2.1 Making ice cream ...............................................................................12
Gambar 2.2 Kriteria desain tempat duduk .............................................................16
Gambar 2.3 (a) Tinggi sikap duduk tegak dan (b) rentang siku ke siku ................16
Gambar 2.4 (a) Rentang panggul, (b) Tinggi lipatan
dalam lutut, dan (c) Jarak pantat-lipatan dalam lutut .......................17
Gambar 2.5 (a) Konter untuk makan siang dan (b) Konter untuk .........................18
Makan siang/jarak bersih meja
Gambar 2.6 (a) Ukuran meja minimal dengan kedalaman
meja minimal, serta optimal dan minimal yang diiginkan dan (b)
ukuran meja /lebar meja optimal dengan berbagai kedalaman
meja minimal serta optimal dan minimal yang diiginkan .................18
Gambar 2.7 (a) Meja/kedalaman minimal dan optimal/jarak bersih
vertikal dan (b) Meja/jarak bersih kursi roda ....................................19
Gambar 2.8 Meja/tempat duduk kursi roda ...........................................................19
Gambar 2.9 tempat duduk bangket/jarak bersih
Direkomendasikan untuk mendapatkan keleluasaan
pribadi secara akustik dan visual.......................................................19
Gambar 2.10 Bar/clearences, public side ..............................................................20
Gambar 2.11 Sirkulasi area bar ..............................................................................20
Gambar 2.12 Potongan area bar stool dan pijakan kaki ........................................21
Gambar 2.13 Display counter es krim dan minuman ............................................22
Gambar 2.14 Konter penjualan berdiri...................................................................22
Gambar 2.15 (a) Display cake, es krim, (b) Dimensi display
cake,es krim, dan (c) tampak potongan display
cake, .................................................................................................23
Gambar 2.16 (a ) Display es krim,, (b) dimensi
display es krim ...............................................................................23
Gambar 2.17 Tampak potongan display es krim ...................................................23
Gambar 2.18 (a) Display ice cream mix (b) Dimensi display
es krim mix, dan (c) Tampak Potongan
ice cream mix ..................................................................................24
Gambar 2.19 Desain Slide ......................................................................................29
Gambar 2.20 Tampak potongan slide
minimal
......................................................29
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Gambar 2.21 Layout Playground dengan Jarak Bersih Sesuai Standar.................30
Gambar 2.22 Layout Autostrada ............................................................................30
Gambar 2.23 Layout Urban Farmer, Portland, USA .............................................31
Gambar 2.24 Layout Navy di Amsterdam, Belanda ..............................................31
Gambar 2.25 layout Piatti Mill Valley, USA .........................................................32
Gambar 2.26 Layout Holyfiels, Frankfurt, Jerman ................................................33
Gambar 2.27 Crown Bar Liquor Saloon ...............................................................35
Gambar 2.28 Interior German Saloon....................................................................35
Gambar 2.29 Garden beer di Mecklenburg Gardens
,Cincinnati, Jerman didirikan pada 1865...........................................36
Gambar 2.30 Tampak samping architectural drawing
of the Western Village theme park (Las Vegas),
saloon and gaming parlor, exterior elevations, 1947 .......................37
Gambar 2.31 Tampak belakang architectural drawing
of the Western Village theme park (Las Vegas),
saloon and gaming parlor, exterior elevations, 1947 .......................37
Gambar 2.32 Tampak samping architectural drawing
of the Western Village theme park (Las Vegas),
saloon and gaming parlor, exterior elevations, 1947 .......................38
Gambar 2.33 Tampak depan architectural drawing
of the Western Village theme park (Las Vegas),
saloon and gaming parlor, exterior elevations, 1947 .......................38
Gambar 2.34 (a) Floor plan lantai 1, (b) Floor plan Lantai 2
architectural drawing of the Western Village
theme park (Las Vegas), saloon and
gaming parlor, exterior elevations, 1947 ........................................39
Gambar 2.35 Postcard showing the saloon in the
Golden Nugget, (Las Vegas), after 1946 .........................................40
Gambar 2.36 Postcard showing the interior of the
Golden Nugget Gambling Hall (Las Vegas), after 1946 .................40
Gambar 3.1 Bangunan luar café Ieke Coffe and Gelato ........................................48
Gambar 3.2 Display penjualan café Ieke Coffe and Gelato ...................................48
Gambar 3.3 Display gelato café Ieke Coffe and Gelato.........................................48
Gambar 3.4 Suasana café Ieke Coffe
and Gelato
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Gambar 3.5 Area bar es krim Zara-zara Yogyakarta .............................................51
Gambar 3.6 Area cafe es krim Zara-zara Yogyakarta............................................51
Gambar 3.7 Area makan indoor Mom milk Manahan Surakarta ..........................53
Gambar 3.8 Area makan outdoor Mom milk Manahan Surakarta ........................54
Gambar 3.9 Café indoor Hoka-hoka Bento............................................................56
Gambar 3.10 Café outdoor Hoka-hoka Bento .......................................................56
Gambar 3.11 Playground Hoka-hoka Bento ..........................................................56
Gambar 4.1 Lokasi site Pusat Es Krim ..................................................................57
Gambar 4.2 Analisa arah angin dan cahaya matahari ............................................58
Gambar 4.3 Zona Sirkulasi ....................................................................................64
Gambar 4.4 (a) Zoning Pusat Es Krim (b) Grouping Pusat Es Krim.....................72
Gambar 4.5 Interior Pusat Es Krim ........................................................................73
Gambar 4.6 Denah layout Pusat Es Krim ..............................................................74
Gambar 4.7 Floor plan Pusat Es Krim...................................................................75
Gambar 4.8 Material lantai ....................................................................................76
Gambar 4.9 Material lantai ....................................................................................77
Gambar 4.10 (a) Perspektif outdoor café (b) Perspektif playground .....................77
Gambar 4.11 Reflected ceiling plan Pusat Es Krim ...............................................79
Gambar 4.12 (a) Transformasi bentuk furniture stool
(b) transformasi bentuk granny chair .......................................................80
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DAFTAR TABEL
Tabel 2.1 Tinggi sikap duduk tegak pada .............................................................16
kelompok anak dalam satuan inci dan cm menurut
usia, jenis kelamin, dan seleksi presentil
Tabel 2.2 Rentang siku ke siku pada kelompok ....................................................17
anak dalam satuan inci dan cm menurut usia,
jenis kelamin, dan seleksi presentil
Tabel 2.3 Rentang panggul pada kelompok anak .................................................17
dalam satuan inci dan cm menurut usia,
jenis kelamin, dan seleksi presentil
Tabel 2.4 Tinggi lipatan dalam lutut pada kelompok ............................................17
anak dalam satuan inci dan cm menurut usia,
jenis kelamin, dan seleksi presentil
Tabel 2.5 Jarak pantat-lipatan dalam lutut pada ....................................................17
kelompok anak dalam satuan inci dan cm menurut
usia, jenis kelamin, dan seleksi presentil
Tabel 2.6 Tabel kebutuhan luas area dapur (dalam m²/kursi) ................................26
Tabel 2.7 Contoh perlengkapan playground
yang sesuai dengan anak (berdasarkan umur) .......................................27
Tabel 2.8 Standar keselamatan desain besi atau
pagar penahan pada playground ............................................................27
Tabel 2.9 Dimensi yang direkomendasikan
untuk akses ladder, tangga, dan ramps..................................................28
Tabel 4.1 Pola kegiatan pusat es krim ....................................................................62
Tabel 4.2 Tabel kebutuhan ruang ...........................................................................63
Tabel 4.3 Tabel kebutuhan besaran ruang..............................................................64
Tabel 4.4 Tabel sistem interior ..............................................................................69
Tabel 4.5 Tabel pengorganiasian puang.................................................................70
Tabel 4.6 Analisa bahan dan kegunaan pada lantai ...............................................75
Tabel 4.7 Tabel bahan dan kegunaan pada dinding ...............................................76
Tabel 4.8 Tabel bahan dan kegunaan pada langit-langit ........................................78
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DAFTAR SKEMA
Skema 4.1 Struktur organisasi ...............................................................................59
Skema 4.2 Hubungan antar ruang ..........................................................................70
Skema 4.3 Bahan Pusat Es Krim............................................................................81
Skema 4.4 Warna Pusat Es Krim ...........................................................................81
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DAFTAR BAGAN
Bagan 1.1 Pola pikir atau langkah desain ................................................................6
Bagan 2.1 Making ice cream ..................................................................................12
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LAMPIRAN
Denah Asli ..............................................................................................................90
Potongan Denah Asli ............................................................................................91
Denah Perubahan ...................................................................................................92
Denah Existing .......................................................................................................93
Layout ....................................................................................................................94
Layout Berwarna ....................................................................................................95
Floor Plan ...............................................................................................................96
Reflected Ceiling Plan...........................................................................................97
Potongan A-A’, B-B’ .............................................................................................98
Potongan C-C’, D-D’ .............................................................................................99
Potongan E-E’ ......................................................................................................100
Potongan F-F’ ......................................................................................................101
Aksonometri. ........................................................................................................102
Daftar Furniture....................................................................................................103
Detail Furniture ....................................................................................................106
Detail Konstruksi .................................................................................................107
Skema Bahan ........................................................................................................109
Skema Warna .......................................................................................................110
Perspektif .............................................................................................................111
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DESAIN INTERIOR PUSAT ES KRIM DENGAN KONSEP AMERICAN
SALOON DI SURAKARTA
1
Esthi Hayuwati , Silfia Mona Aryani2, Iik Endang Siti Wahyuningsih3
*Desain Interior, FSRD, Universitas Sebelas Maret
Surakarta, 57126, Indonesia
hayuwatiesthi@gmail.com
ABSTRAK
Saat ini produk es krim mulai banyak diminati oleh masyarakat Surakarta.
Hal ini ditandai dengan semakin banyak gerai atau café yang menyediakan produk
es krim di Surakarta. Tempat yang menjual es krim di Surakarta kebanyakan
berupa stand kecil atau pada restoran/café yang menjual es krim sebagai makanan
penutup. Adanya peluang usaha es krim serta masih minimnya tempat rekreasi
yang khusus menyediakan es krim di Surakarta mendorong di desainnya sebuah
“pusat es krim”.
Pusat es krim merupakan fasilitas lengkap yang mewadahi kebutuhan
mengenai es krim. Pusat es krim menyediakan berbagai produk es krim sebagai
produk utama yang dijual, dengan fasilitas tempat makan, tempat belajar membuat
es krim, sekaligus sebagai sarana mengenalkan produk es krim. Tujuannya adalah
agar masyarakat lebih mengenal produk es krim mulai dari jenis es krim,
perkembangannya, sejarah, hingga manfaatnya sambil bersantai menikmati es
krim. Fasilitas “pusat es krim” di Surakarta diharapkan dapat berkontribusi dalam
pengembangan potensi daerah yaitu berhubungan dengan daerah Surakarta yang
letaknya berdekatan dengan Boyolali sebagai penghasil susu, dimana susu
merupakan salah satu bahan utama pembuatan es krim. Fasilitas “pusat es krim”
di Surakarta juga diharapkan dapat menambah apresiasi masyarakat mengenai
produk es krim serta menambah fasilitas rekreasi di Surakarta.
Fasilitas “pusat es krim” mengaplikasikan desain dengan pendekatan
sejarah dengan ide gagasan American saloon yang dipilih berdasarkan keunikan
serta sebagai penanda sejarah perkembangan es krim, dimana es krim dahulu
pernah diperjual belikan di sebuah saloon di Amerika. Ide gagasan ini
diaplikasikan pada interiornya mulai dari sistem interior, elemen pembentuk
ruang, elemen pengisi ruang, hubungan antar ruang, floor plan, layout, ceiling
plan, suasana ruang, pengorganisasian ruang yang mengacu pada data literatur
dan tinjauan lapangan serta mempertimbangkan unsur desain dan prinsip desain.
Kata kunci : Desain interior, Pusat es krim, American saloon, Surakarta
1
Mahasiswa Jurusan Desain Interior dengan NIM C0809015
2
Dosen Pembimbing 1
3
Dosen Pembimbing 2
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INTERIOR DESIGN OF ICE CREAM CENTER WITH AMERICAN
SALOON CONCEPT IN SURAKARTA
Esthi Hayuwati1, Silfia Mona Aryani2, Iik Endang Siti Wahyuningsih3
*Desain Interior, FSRD, Universitas Sebelas Maret
Surakarta, 57126, Indonesia
hayuwatiesthi@gmail.com
ABSTRACT
Currently, the ice cream business in Surakarta growing significantly. It is
proven by a growing number of outlets or café providing ice cream products in
Surakarta. Places that sell ice cream in Surakarta mostly in the form of a small
stand or at a restaurant / café selling ice cream as a dessert. The increasing
number of ice cream demand along with the lack of recreation areas that
specialized in providing ice cream encourage the writer to designing an “Ice
Cream center” in Surakarta.
Ice cream center is a complete facilities that can accommodate the needs
of the ice cream. Ice cream center provides a variety of ice cream products as the
main products sold, dining facilities, and showroom to accommodate learn to
make ice cream, as well as a means of introducing ice cream products. The goals
of establishing an ice cream center is to socializing and introducing many kind of
ice cream to the people, ice cream development, and ice cream history while
relaxing enjoying ice cream. Amenities "Ice cream center" in Surakarta is
expected to contribute to the development potential of the region, because of
Surakarta region near to Boyolali regency. Boyolali as one of the best cow milk
producer in Indonesia, which milk is one of the main ingredients of ice cream.
"Ice Cream Center" in Surakarta is also expected to increase public appreciation
of the ice cream products and increase the number of recreational facilities in
Surakarta.
The concept of American Saloon selected based on the uniqueness as well
as markers of the historical development of ice cream, which ice cream was once
traded for the community at a Saloon in America. The idea of American Saloon
was applied to the interior designing of the room forming element,room filling
element ,inter room relationship and room organizing are based on the literature
data and field analysis considering the design element and principle.
Keyword : Interior Design, Ice cream Center, American Saloon, Surakarta
1
The Student, Interior Design Department with NIM C0809015
2
The Superior
3
The Superior
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