Desain Interior Organik Vegetarian Center Di Surakarta Dengan Konsep Modern Retro.
TUGAS AKHIR
DESAIN INTERIOR ORGANIK VEGETARIAN CENTER
DI SURAKARTA DENGAN KONSEP
MODERN RETRO
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 :
Ristia Kusuma Dewi
C 0812032
PRODI DESAIN INTERIOR
FAKULTAS SENI RUPA DAN DESAIN
UNIVERSITAS SEBELAS MARET
SURAKARTA
2016
i
ii
iii
iv
HALAMAN MOTTO
“Maka sesungguhnya bersama kesulitan ada
kemudahan.
Sesungguhnya
bersama
kesulitan ada kemudahan. Maka apabila
engkau telah selesai (dari sesuatu urusan),
tetaplah bekerja keras (untuk urusan yang
lain). Dan hanya kepada Tuhanmulah engkau
berharap.” (QS. Al-Insyirah,6-8)
‘’Bekerjala bagaikan tak butuh uang ,
mencintailah bagaikan tak pernah disakiti , an
menarilah bagaikan tak seorang pun sedang
menonton’’ (Mark Twain)
v
HALAMAN PERSEMBAHAN
Karya Tugas Akhir ini dipersembahkan sebagai
tanda syukur dan terima kasih kepada :
1.
Allah SWT
2.
Bapak, Ibu dan kakak yang tidak lelah dan
selalu
mendo’akan,
membimbing,
menasihati serta memotivasi.
3.
Teman-teman terdekat Desain interior
yang selalu memberikan semangat dan
bantuan.
4. Pembimbing Tugas Akhir, penguji dan
seluruh Dosen Desain Interior.
5.
Seluruh
pengerjaan
pihak
karya
yang
yang
disebutkan satu-persatu.
vi
terlibat
tidak
dalam
dapat
KATA PENGANTAR
Puji syukur kehadirat Allah SWT karena senantiasa memberikan Rahmat serta
Hidayah-Nya kepada penulis sehingga dapat menyelesaikan Laporan Tugas Akhir
dengan judul “ Desain Interior Organik Vegetarian Center di Surakarta dengan
Konsep Modern Retro” dapat terselesaikan dengan baik.
Dalam penyusunan Laporan Tugas Akhir ini penulis banyak mendapatkan
bantuan dari berbagai pihak, oleh sebab itu penulis ingin mengungkapkan rasa terima
kasih kepada :
1. Ibu Iik Endang S.W, S.Sn, M.Ds selaku koodinator Tugas Akhir.
2. Anung B. Studyanto,S.Sn,M.T , selaku Ketua Program Studi Desain Interior
Fakultas Seni Rupa dan Desain.
3. Drs. Djoko Panuwun, M.Sn selaku pembimbing I dan Drs. Soepriyatmono, M. Sn
selaku pembimbing II yang selalu memberikan ilmu dan arahan yang sangat
bermanfaat bagi penulis.
4. Ibu dan bapak yang tidak pernah lelah dan selalu mendo’akan, membimbing, dan
memotivasi sehingga penulis dapat menyelesaikan laporan ini.
5. Seluruh teman Desain Interior yang tak henti saling memberikan motivasi dalam
mengerjakan laporan Tugas Akhir. Khususnya : Mba Fitri , Sella dan Rima .
6.
Teman- teman Kos Annisa Rangers (Intan , liza , Padyan ,Dita , Mbak Pipit dan
Aisah) .
7. Mas Agus yang selalu memberikan support dan bantuannya sehingga laporan ini
dapat terselesaikan.
Apabila nantinya terdapat kekeliruan dalam penulisan Laporan Tugas Akhir ini
penulis sangat mengharapkan kritik dan saran Tugas Akhir ini dari pembaca. Akhir kata
semoga laporan Tugas Akhir ini dapat memberikan banyak manfaat bagi kita semua.
Surakarta, Juli 2016
Penulis,
vii
DESAIN INTERIOR ORGANIK VEGETARIAN CENTER
DI SURAKARTA DENGAN KONSEP
MODERN RETRO
Ristia Kusuma Dewi1)
Drs. Djoko Panuwun, M.Sn 2)
Drs. Soepriyatmono, M. Sn3)
ABSTRAK
Masyarakat di era modernisasi ini lebih memilih pola hidup praktis dengan
lebih suka mengkonsumsi Junk Food. Untuk itu perlu adanya fasilitas untuk
memberikan sarana bagi vegetarian atau masyarakat sehingga dapat menjaga gaya
hidup agar tubuh tetap sehat.
Permasalahan pokok yang dibahas dalam perancangan ini adalah sebagai
berikut : (1) Bagaimana mendesain interior Organic Vegetarian Center yang
informatif,
rekreatif dan edukatif untuk mengenalkan manfaat dan keuntungan
menjadi vegetarian (2) Bagaimana mendesain interior Organic Vegetarian Center agar
menghadirkan suasana atau atmosfer yang nyaman sesuai dengan fungsinya agar dapat
memberikan wadah bagi komunitas vegetarian (3) Bagaimana mendesain interior
Organic Vegetarian Center tanpa mengabaikan aspek keamanan dan kenyamanan
sesuai dengankonsep modern retro.
Tujuan dari perencanaan dan perancangan proyek ini adalah : (1) Dapat
mendesain interior Organik Vegetarian Center secara informatif, rekreatif dan edukatif
untuk mengenalkan manfaat dan keuntungan menjadi vegetarian. (2) Dapat mendesain
interior Organik Vegetarian Center yang menghadirkan suasana atau atmosfer yang
nyaman sesuai dengan fungsinya agar dapat memberikan wadah bagi komunitas
vegetarian.(3)Menciptakan desain interior Organik Vegetarian Center tanpa
mengabaikan aspek keamanan dan kenyamanan sesuai dengan konsep modern retro.
Metode yang dilakukan dalam perancangan proyek ini adalah: (1) Studi
literatur (2) Studi lapangan dengan observasi yang dilakukan secara langsung untuk
memperoleh data lapangan (3) Dokumntasi berupa foto-foto sebagai bukti riil
(4)Analisa Data. Dari analisis diatas dapat disimpulkan : (1) Dalam Desain Interior
Organik Vegetarian Center , konsep “Modern Retro” harus diaplikasikan pada ruangan
sesuai dengan konsep tanpa mengesampingkan aspek kenyamanan dan keamanan. (2)
Desain yang dirancang hendaknya mampu menampung seluruh aktivitas yang ada .
1)
Mahasiswa,Jurusan Desain Interior NIM C 0812032
Dosen Pembimbing I
3)
Dosen Pembimbing II
2)
viii
INTERIOR DESIGN VEGETARIAN ORGANIC CENTER
IN SURAKARTA WITH MODERN RETRO
CONCEPT
Ristia Kusuma Dewi1)
Drs. Djoko Panuwun, M.Sn 2)
Drs. Soepriyatmono, M. Sn3)
ABSTRACT
This modernization in an era of society prefer practical life patterns with prefer
to consume Junk Food. For it is need for facilities for vegetarian or the community so
that it can maintain a lifestyle so that healthy bodies
Principal problems covered in this design are as follows: (1) How interior
designing Organic Vegetarian Center informative, educative and rekreatif to introduce
the benefits and advantages of being a vegetarian (2) How interior designing Organic
Vegetarian Center in order to bring the atmosphere of the cosy atmosphere or in
accordance with its functions in order to provide for the community of vegetarian (3)
How interior designing Organic Vegetarian Center without neglecting the aspect of
safety and comfort fit modern retro dengankonsep.
The goal of the planning and designing of the project are: (1) Can a Vegetarian
Organic interior designing Center are informative, educational and rekreatif to
introduce the benefits and advantages of being a vegetarian. (2) Can a Vegetarian
Organic interior designing Center that presents the mood or atmosphere of a
comfortable fit with its function in order to provide a container for a vegetarian
community. (3) Creating an organic Vegetarian Center interior design without
neglecting the aspect of comfort and security in accordance with the concept of modern
retro.
Methods undertaken in designing this project are .:(1) literature Study (2) the
study of the field with observations that are made directly to obtain data field (3)
Dokumntasi in the form of photographs as proof of real (4) Data analysis. From the
above analysis can be concluded: (1) Organic Vegetarian in Interior Design Center, the
concept of "Modern Retro" must be applied in accordance with the concept of the room
without compromising the aspect of comfort and security. (2) Design should be capable
of accommodating designed the entire activity.
1)
Student of Interior Design Departement with NIM C 0812032
Advicer 1
3)
Advicer 2
2)
ix
DAFTAR ISI
Halaman
HALAMAN JUDUL .................................................................................................... i
HALAMAN PERSETUJUAN ..................................................................................... ii
HALAMAN PENGESAHAN ....................................................................................... iii
HALAMAN PERNYATAAN ...................................................................................... iv
HALAMAN MOTTO ................................................................................................... v
HALAMAN PERSEMBAHAN ................................................................................... vi
KATA PENGANTAR................................................................................................... vii
ABSTRAK ..................................................................................................................... vii
DAFTAR ISI.................................................................................................................. x
DAFTAR GAMBAR ...................................................................................................
xiv
DAFTAR TABEL DAN TABEL ................................................................................... xv
BAB I. PENDAHULUAN
A. Latar Belakang Masalah ................................................................................... 1
B. Batasan Masalah ............................................................................................... 2
C. Rumusan Masalah ............................................................................................ 2
D. Tujuan Desain Dan Sasaran ............................................................................. 3
1. Tujuan ........................................................................................................ 3
2. Sasaran ....................................................................................................... 3
E. Manfaat Desain ................................................................................................. 4
1. Bagi penulis/Desainer ............................................................................... 4
2. Bagi akademik........................................................................................... 4
3. Bagi Masyarakat........................................................................................ 4
4. Bagi Ahli Kesehatan ................................................................................ 5
F. Metode Desain .................................................................................................. 5
G. Bagan Langkah Desain..................................................................................... 5
H. Sistematika Penulisan....................................................................................... 6
BAB II. KAJIAN LITERATUR
A. Pengertian Judul ................................................................................................ 8
1.Desain .......................................................................................................... 8
2. Interior......................................................................................................... 8
x
3. Organik ....................................................................................................... 8
4. Vegetarian ................................................................................................... 9
5. Center .......................................................................................................... 9
6. Surakarta ..................................................................................................... 9
B Tinjauan Tentang Kota Surakarta ....................................................................... 9
1. Sejarah Kota Surakarta ............................................................................... 9
2. Keadaan Geografis Kota Surakarta ........................................................... 10
3. Iklim dan Topografi .................................................................................. 10
C. Tinjauan Tentang Vegetarian ........................................................................... 11
1. Pengertian Vegetarian .............................................................................. 11
2. Jenis Vegetarian ....................................................................................... 11
3. Sejarah vegetarian .................................................................................... 12
D. Tinjauan Tentang Pertanian dan Tanaman Organik ......................................... 13
1. Pengertian ................................................................................................ 13
2. Manfaat Tanaman Organik ..................................................................... 14
E. Tinjauan Tentang Organik Vegetarian Center ................................................. 15
1. Pengertian Restoran ................................................................................ 15
2. Jenis-Jenis Restoran ................................................................................ 15
3. Tujuan Restoran ...................................................................................... 17
4. Pembagian Kriteria Restoran Menurut Jenis Pelayanannya ................... 17
5. Persyaratan Ruang Restoran ................................................................... 19
6. Pedoman Luas Area Restoran ................................................................. 19
7. Pedoman Tata Letak Meja dan Kursi...................................................... 19
8. Standar Penyimpanan Peralatan Restoran .............................................. 20
F. Mini Market ...................................................................................................... 20
G. Mini Library ..................................................................................................... 21
H. Tinjauan Interior .............................................................................................. 22
1. Hubungan Antar Ruang ............................................................................. 22
2. Organisasi Ruang ....................................................................................... 22
I. Unsur-Unsur Pembentuk Ruang ......................................................................... 25
J. Lantai .................................................................................................................. 25
1. Fungsi Lantai ......................................................................................... 26
2. Sifat Lantai ............................................................................................. 26
3. Kontruksi Lantai .................................................................................... 26
xi
K. Dinding............................................................................................................. 26
L. Plafond (Ceiling) .............................................................................................. 27
M. Warna .............................................................................................................. 28
1. Pengertian Warna ..................................................................................... 28
2. Fungsi Warna ........................................................................................... 28
3. Sifat Khusus Warna ................................................................................. 28
4. Pengaruh Psikologi Warna ....................................................................... 28
N. Sistem Interior .................................................................................................. 29
1. Pencahayaan .............................................................................................. 30
2. Penghawaan .............................................................................................. 31
3. Akustik ...................................................................................................... 32
4. Sistem Keamanan...................................................................................... 33
O. Tinjauan Tentang Modern Retro ..................................................................... 34
BAB III STUDI LAPANGAN
A. Survey Lapangan................................................................................................. 37
1. Milas Vegetarian Resto ................................................................................ 37
2. Loving Hut Yogyakarta ............................................................................... 40
3. Loving Hut Solo Square............................................................................... 42
BAB IV PROGRAMING
A. Analisa Lokasi.................................................................................................. 44
1. Asumsi Lokasi ............................................................................................ 44
2. Denah Existing ............................................................................................ 45
B. Programming .................................................................................................... 45
1. Struktur Organisasi ..................................................................................... 45
2. Sistem Operasional ..................................................................................... 45
3. Kegiatan Oranik Vegetarian center ............................................................. 46
4. Kegiatan Manusia ....................................................................................... 47
5. Pola Aktivitas ............................................................................................. 48
6. Fasilitas Ruang ............................................................................................ 50
7. Besaran Ruang ............................................................................................ 50
8. Sitem Oranisasi Ruang ............................................................................... 58
9. Zonning ...................................................................................................... 59
10. Grouping .................................................................................................... 60
xii
11. Skema Hubungan Ruang.............................................................................. 60
C. Konsep Desain..................................................................................................... 61
1. Ide Gagasan ................................................................................................... 61
2. Tema Desain ................................................................................................. 62
3. Aspek Suasana .............................................................................................. 65
4. Layout ........................................................................................................... 65
5. Pembentuk Ruang ......................................................................................... 66
6. Aspek Interior Sistem ................................................................................... 67
7. Sistem Keamanan.......................................................................................... 68
BAB V PENUTUP
A. Kesimpulan ........................................................................................................ 69
B. Saran .................................................................................................................. 69
DAFTAR PUSTAKA .................................................................................................... 71
LAMPIRAN................................................................................................................... 72
xiii
DAFTAR GAMBAR
Halaman
Gambar 2.1
Peta Kota Surakarta ......................................................................... 10
Gambar 2.2
Organisasi Ruang Terpusat
Gambar 2.3
Organisasi Ruang Linier ................................................................ 23
...................................................... 22
Gambar 2.4 Organisasi Ruang Radial ................................................................... 24
Gambar 2.5 Organisasi Ruang Grid ....................................................................... 25
Gambar 3.1 Fasad Milas Vegetarian Resto Yogyakarta ........................................ 37
Gambar 3.2 Suasana Ruang Milas Vegetarian Resto Yogyakarta ......................... 38
Gambar 3.3 Suasana Ruang Milas Vegetarian Resto Yogyakarta ......................... 38
Gambar 3.4 Suasana Ruang GalleryMilas Vegetarian Resto Yogyakarta ............. 39
Gambar 3.5 Fasad Loving Hut Yogyakarta ............................................................ 40
Gambar 3.6 Dinning Area Loving Hut Yogyakarta ................................................. 41
Gambar 3.7 Vegan Shop Loving Hut Yogyakarta .................................................. 41
Gambar 3.8 Furniture Loving Hut Yogyakarta ...................................................... 41
Gambar 3.9 Dinning Area Loving Hut Solo Square ............................................... 42
Gambar 3.10 Dinning Area Loving Hut Solo Square ............................................. 43
Gambar 3.11 Furniture Dinning Area Loving Hut Solo Square ............................. 43
Gambar 4.1
Site Plan Organik Vegetarian Center ................................................ 44
Gambar 4.2
Besaran Ruang Organik Vegetarian Center ...................................... 52
Gambar 4.3
Standar Karakter Ukuran Konter Makan .......................................... 55
Gambar 4.4
Besaran Ruang Display .................................................................... 57
Gambar 4.5
Organisasi Ruang Mengelompok ...................................................... 58
Gambar 4.6
Zonning.............................................................................................. 59
Gambar 4.7
Groupping ......................................................................................... 60
Gambar 4.8
Referensi Visual dengan pendekatan Skandinavia............................ 62
Gambar 4.9
Referensi Visual dengan Konsep Retro ............................................ 64
Gambar 4.10
Layout.............................................................................................. 65
xiv
DAFTAR BAGAN DAN TABEL
Halaman
Bagan 1.1
Bagan Langkah Desain......................................................................... 5
Bagan 2.1
Tabel Jarak Pengamat terhadap Obyek ................................................. 21
Bagan 4.1
Skema Struktur Organisasi Organik Vegetarian Center ...................... 45
Bagan 4.2
Tabel Waktu Operasional ..................................................................... 46
Bagan 4.3
Pola Aktvitas Pengunjung ..................................................................... 49
Bagan 4.4
Pola Aktvitas Pengelola ........................................................................ 49
Bagan 4.5
Tabel Pembentu Ruang ......................................................................... 58
Bagan 4.6
Skema Hubungan Antar Ruang ............................................................. 60
xv
DESAIN INTERIOR ORGANIK VEGETARIAN CENTER
DI SURAKARTA DENGAN KONSEP
MODERN RETRO
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 :
Ristia Kusuma Dewi
C 0812032
PRODI DESAIN INTERIOR
FAKULTAS SENI RUPA DAN DESAIN
UNIVERSITAS SEBELAS MARET
SURAKARTA
2016
i
ii
iii
iv
HALAMAN MOTTO
“Maka sesungguhnya bersama kesulitan ada
kemudahan.
Sesungguhnya
bersama
kesulitan ada kemudahan. Maka apabila
engkau telah selesai (dari sesuatu urusan),
tetaplah bekerja keras (untuk urusan yang
lain). Dan hanya kepada Tuhanmulah engkau
berharap.” (QS. Al-Insyirah,6-8)
‘’Bekerjala bagaikan tak butuh uang ,
mencintailah bagaikan tak pernah disakiti , an
menarilah bagaikan tak seorang pun sedang
menonton’’ (Mark Twain)
v
HALAMAN PERSEMBAHAN
Karya Tugas Akhir ini dipersembahkan sebagai
tanda syukur dan terima kasih kepada :
1.
Allah SWT
2.
Bapak, Ibu dan kakak yang tidak lelah dan
selalu
mendo’akan,
membimbing,
menasihati serta memotivasi.
3.
Teman-teman terdekat Desain interior
yang selalu memberikan semangat dan
bantuan.
4. Pembimbing Tugas Akhir, penguji dan
seluruh Dosen Desain Interior.
5.
Seluruh
pengerjaan
pihak
karya
yang
yang
disebutkan satu-persatu.
vi
terlibat
tidak
dalam
dapat
KATA PENGANTAR
Puji syukur kehadirat Allah SWT karena senantiasa memberikan Rahmat serta
Hidayah-Nya kepada penulis sehingga dapat menyelesaikan Laporan Tugas Akhir
dengan judul “ Desain Interior Organik Vegetarian Center di Surakarta dengan
Konsep Modern Retro” dapat terselesaikan dengan baik.
Dalam penyusunan Laporan Tugas Akhir ini penulis banyak mendapatkan
bantuan dari berbagai pihak, oleh sebab itu penulis ingin mengungkapkan rasa terima
kasih kepada :
1. Ibu Iik Endang S.W, S.Sn, M.Ds selaku koodinator Tugas Akhir.
2. Anung B. Studyanto,S.Sn,M.T , selaku Ketua Program Studi Desain Interior
Fakultas Seni Rupa dan Desain.
3. Drs. Djoko Panuwun, M.Sn selaku pembimbing I dan Drs. Soepriyatmono, M. Sn
selaku pembimbing II yang selalu memberikan ilmu dan arahan yang sangat
bermanfaat bagi penulis.
4. Ibu dan bapak yang tidak pernah lelah dan selalu mendo’akan, membimbing, dan
memotivasi sehingga penulis dapat menyelesaikan laporan ini.
5. Seluruh teman Desain Interior yang tak henti saling memberikan motivasi dalam
mengerjakan laporan Tugas Akhir. Khususnya : Mba Fitri , Sella dan Rima .
6.
Teman- teman Kos Annisa Rangers (Intan , liza , Padyan ,Dita , Mbak Pipit dan
Aisah) .
7. Mas Agus yang selalu memberikan support dan bantuannya sehingga laporan ini
dapat terselesaikan.
Apabila nantinya terdapat kekeliruan dalam penulisan Laporan Tugas Akhir ini
penulis sangat mengharapkan kritik dan saran Tugas Akhir ini dari pembaca. Akhir kata
semoga laporan Tugas Akhir ini dapat memberikan banyak manfaat bagi kita semua.
Surakarta, Juli 2016
Penulis,
vii
DESAIN INTERIOR ORGANIK VEGETARIAN CENTER
DI SURAKARTA DENGAN KONSEP
MODERN RETRO
Ristia Kusuma Dewi1)
Drs. Djoko Panuwun, M.Sn 2)
Drs. Soepriyatmono, M. Sn3)
ABSTRAK
Masyarakat di era modernisasi ini lebih memilih pola hidup praktis dengan
lebih suka mengkonsumsi Junk Food. Untuk itu perlu adanya fasilitas untuk
memberikan sarana bagi vegetarian atau masyarakat sehingga dapat menjaga gaya
hidup agar tubuh tetap sehat.
Permasalahan pokok yang dibahas dalam perancangan ini adalah sebagai
berikut : (1) Bagaimana mendesain interior Organic Vegetarian Center yang
informatif,
rekreatif dan edukatif untuk mengenalkan manfaat dan keuntungan
menjadi vegetarian (2) Bagaimana mendesain interior Organic Vegetarian Center agar
menghadirkan suasana atau atmosfer yang nyaman sesuai dengan fungsinya agar dapat
memberikan wadah bagi komunitas vegetarian (3) Bagaimana mendesain interior
Organic Vegetarian Center tanpa mengabaikan aspek keamanan dan kenyamanan
sesuai dengankonsep modern retro.
Tujuan dari perencanaan dan perancangan proyek ini adalah : (1) Dapat
mendesain interior Organik Vegetarian Center secara informatif, rekreatif dan edukatif
untuk mengenalkan manfaat dan keuntungan menjadi vegetarian. (2) Dapat mendesain
interior Organik Vegetarian Center yang menghadirkan suasana atau atmosfer yang
nyaman sesuai dengan fungsinya agar dapat memberikan wadah bagi komunitas
vegetarian.(3)Menciptakan desain interior Organik Vegetarian Center tanpa
mengabaikan aspek keamanan dan kenyamanan sesuai dengan konsep modern retro.
Metode yang dilakukan dalam perancangan proyek ini adalah: (1) Studi
literatur (2) Studi lapangan dengan observasi yang dilakukan secara langsung untuk
memperoleh data lapangan (3) Dokumntasi berupa foto-foto sebagai bukti riil
(4)Analisa Data. Dari analisis diatas dapat disimpulkan : (1) Dalam Desain Interior
Organik Vegetarian Center , konsep “Modern Retro” harus diaplikasikan pada ruangan
sesuai dengan konsep tanpa mengesampingkan aspek kenyamanan dan keamanan. (2)
Desain yang dirancang hendaknya mampu menampung seluruh aktivitas yang ada .
1)
Mahasiswa,Jurusan Desain Interior NIM C 0812032
Dosen Pembimbing I
3)
Dosen Pembimbing II
2)
viii
INTERIOR DESIGN VEGETARIAN ORGANIC CENTER
IN SURAKARTA WITH MODERN RETRO
CONCEPT
Ristia Kusuma Dewi1)
Drs. Djoko Panuwun, M.Sn 2)
Drs. Soepriyatmono, M. Sn3)
ABSTRACT
This modernization in an era of society prefer practical life patterns with prefer
to consume Junk Food. For it is need for facilities for vegetarian or the community so
that it can maintain a lifestyle so that healthy bodies
Principal problems covered in this design are as follows: (1) How interior
designing Organic Vegetarian Center informative, educative and rekreatif to introduce
the benefits and advantages of being a vegetarian (2) How interior designing Organic
Vegetarian Center in order to bring the atmosphere of the cosy atmosphere or in
accordance with its functions in order to provide for the community of vegetarian (3)
How interior designing Organic Vegetarian Center without neglecting the aspect of
safety and comfort fit modern retro dengankonsep.
The goal of the planning and designing of the project are: (1) Can a Vegetarian
Organic interior designing Center are informative, educational and rekreatif to
introduce the benefits and advantages of being a vegetarian. (2) Can a Vegetarian
Organic interior designing Center that presents the mood or atmosphere of a
comfortable fit with its function in order to provide a container for a vegetarian
community. (3) Creating an organic Vegetarian Center interior design without
neglecting the aspect of comfort and security in accordance with the concept of modern
retro.
Methods undertaken in designing this project are .:(1) literature Study (2) the
study of the field with observations that are made directly to obtain data field (3)
Dokumntasi in the form of photographs as proof of real (4) Data analysis. From the
above analysis can be concluded: (1) Organic Vegetarian in Interior Design Center, the
concept of "Modern Retro" must be applied in accordance with the concept of the room
without compromising the aspect of comfort and security. (2) Design should be capable
of accommodating designed the entire activity.
1)
Student of Interior Design Departement with NIM C 0812032
Advicer 1
3)
Advicer 2
2)
ix
DAFTAR ISI
Halaman
HALAMAN JUDUL .................................................................................................... i
HALAMAN PERSETUJUAN ..................................................................................... ii
HALAMAN PENGESAHAN ....................................................................................... iii
HALAMAN PERNYATAAN ...................................................................................... iv
HALAMAN MOTTO ................................................................................................... v
HALAMAN PERSEMBAHAN ................................................................................... vi
KATA PENGANTAR................................................................................................... vii
ABSTRAK ..................................................................................................................... vii
DAFTAR ISI.................................................................................................................. x
DAFTAR GAMBAR ...................................................................................................
xiv
DAFTAR TABEL DAN TABEL ................................................................................... xv
BAB I. PENDAHULUAN
A. Latar Belakang Masalah ................................................................................... 1
B. Batasan Masalah ............................................................................................... 2
C. Rumusan Masalah ............................................................................................ 2
D. Tujuan Desain Dan Sasaran ............................................................................. 3
1. Tujuan ........................................................................................................ 3
2. Sasaran ....................................................................................................... 3
E. Manfaat Desain ................................................................................................. 4
1. Bagi penulis/Desainer ............................................................................... 4
2. Bagi akademik........................................................................................... 4
3. Bagi Masyarakat........................................................................................ 4
4. Bagi Ahli Kesehatan ................................................................................ 5
F. Metode Desain .................................................................................................. 5
G. Bagan Langkah Desain..................................................................................... 5
H. Sistematika Penulisan....................................................................................... 6
BAB II. KAJIAN LITERATUR
A. Pengertian Judul ................................................................................................ 8
1.Desain .......................................................................................................... 8
2. Interior......................................................................................................... 8
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3. Organik ....................................................................................................... 8
4. Vegetarian ................................................................................................... 9
5. Center .......................................................................................................... 9
6. Surakarta ..................................................................................................... 9
B Tinjauan Tentang Kota Surakarta ....................................................................... 9
1. Sejarah Kota Surakarta ............................................................................... 9
2. Keadaan Geografis Kota Surakarta ........................................................... 10
3. Iklim dan Topografi .................................................................................. 10
C. Tinjauan Tentang Vegetarian ........................................................................... 11
1. Pengertian Vegetarian .............................................................................. 11
2. Jenis Vegetarian ....................................................................................... 11
3. Sejarah vegetarian .................................................................................... 12
D. Tinjauan Tentang Pertanian dan Tanaman Organik ......................................... 13
1. Pengertian ................................................................................................ 13
2. Manfaat Tanaman Organik ..................................................................... 14
E. Tinjauan Tentang Organik Vegetarian Center ................................................. 15
1. Pengertian Restoran ................................................................................ 15
2. Jenis-Jenis Restoran ................................................................................ 15
3. Tujuan Restoran ...................................................................................... 17
4. Pembagian Kriteria Restoran Menurut Jenis Pelayanannya ................... 17
5. Persyaratan Ruang Restoran ................................................................... 19
6. Pedoman Luas Area Restoran ................................................................. 19
7. Pedoman Tata Letak Meja dan Kursi...................................................... 19
8. Standar Penyimpanan Peralatan Restoran .............................................. 20
F. Mini Market ...................................................................................................... 20
G. Mini Library ..................................................................................................... 21
H. Tinjauan Interior .............................................................................................. 22
1. Hubungan Antar Ruang ............................................................................. 22
2. Organisasi Ruang ....................................................................................... 22
I. Unsur-Unsur Pembentuk Ruang ......................................................................... 25
J. Lantai .................................................................................................................. 25
1. Fungsi Lantai ......................................................................................... 26
2. Sifat Lantai ............................................................................................. 26
3. Kontruksi Lantai .................................................................................... 26
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K. Dinding............................................................................................................. 26
L. Plafond (Ceiling) .............................................................................................. 27
M. Warna .............................................................................................................. 28
1. Pengertian Warna ..................................................................................... 28
2. Fungsi Warna ........................................................................................... 28
3. Sifat Khusus Warna ................................................................................. 28
4. Pengaruh Psikologi Warna ....................................................................... 28
N. Sistem Interior .................................................................................................. 29
1. Pencahayaan .............................................................................................. 30
2. Penghawaan .............................................................................................. 31
3. Akustik ...................................................................................................... 32
4. Sistem Keamanan...................................................................................... 33
O. Tinjauan Tentang Modern Retro ..................................................................... 34
BAB III STUDI LAPANGAN
A. Survey Lapangan................................................................................................. 37
1. Milas Vegetarian Resto ................................................................................ 37
2. Loving Hut Yogyakarta ............................................................................... 40
3. Loving Hut Solo Square............................................................................... 42
BAB IV PROGRAMING
A. Analisa Lokasi.................................................................................................. 44
1. Asumsi Lokasi ............................................................................................ 44
2. Denah Existing ............................................................................................ 45
B. Programming .................................................................................................... 45
1. Struktur Organisasi ..................................................................................... 45
2. Sistem Operasional ..................................................................................... 45
3. Kegiatan Oranik Vegetarian center ............................................................. 46
4. Kegiatan Manusia ....................................................................................... 47
5. Pola Aktivitas ............................................................................................. 48
6. Fasilitas Ruang ............................................................................................ 50
7. Besaran Ruang ............................................................................................ 50
8. Sitem Oranisasi Ruang ............................................................................... 58
9. Zonning ...................................................................................................... 59
10. Grouping .................................................................................................... 60
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11. Skema Hubungan Ruang.............................................................................. 60
C. Konsep Desain..................................................................................................... 61
1. Ide Gagasan ................................................................................................... 61
2. Tema Desain ................................................................................................. 62
3. Aspek Suasana .............................................................................................. 65
4. Layout ........................................................................................................... 65
5. Pembentuk Ruang ......................................................................................... 66
6. Aspek Interior Sistem ................................................................................... 67
7. Sistem Keamanan.......................................................................................... 68
BAB V PENUTUP
A. Kesimpulan ........................................................................................................ 69
B. Saran .................................................................................................................. 69
DAFTAR PUSTAKA .................................................................................................... 71
LAMPIRAN................................................................................................................... 72
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DAFTAR GAMBAR
Halaman
Gambar 2.1
Peta Kota Surakarta ......................................................................... 10
Gambar 2.2
Organisasi Ruang Terpusat
Gambar 2.3
Organisasi Ruang Linier ................................................................ 23
...................................................... 22
Gambar 2.4 Organisasi Ruang Radial ................................................................... 24
Gambar 2.5 Organisasi Ruang Grid ....................................................................... 25
Gambar 3.1 Fasad Milas Vegetarian Resto Yogyakarta ........................................ 37
Gambar 3.2 Suasana Ruang Milas Vegetarian Resto Yogyakarta ......................... 38
Gambar 3.3 Suasana Ruang Milas Vegetarian Resto Yogyakarta ......................... 38
Gambar 3.4 Suasana Ruang GalleryMilas Vegetarian Resto Yogyakarta ............. 39
Gambar 3.5 Fasad Loving Hut Yogyakarta ............................................................ 40
Gambar 3.6 Dinning Area Loving Hut Yogyakarta ................................................. 41
Gambar 3.7 Vegan Shop Loving Hut Yogyakarta .................................................. 41
Gambar 3.8 Furniture Loving Hut Yogyakarta ...................................................... 41
Gambar 3.9 Dinning Area Loving Hut Solo Square ............................................... 42
Gambar 3.10 Dinning Area Loving Hut Solo Square ............................................. 43
Gambar 3.11 Furniture Dinning Area Loving Hut Solo Square ............................. 43
Gambar 4.1
Site Plan Organik Vegetarian Center ................................................ 44
Gambar 4.2
Besaran Ruang Organik Vegetarian Center ...................................... 52
Gambar 4.3
Standar Karakter Ukuran Konter Makan .......................................... 55
Gambar 4.4
Besaran Ruang Display .................................................................... 57
Gambar 4.5
Organisasi Ruang Mengelompok ...................................................... 58
Gambar 4.6
Zonning.............................................................................................. 59
Gambar 4.7
Groupping ......................................................................................... 60
Gambar 4.8
Referensi Visual dengan pendekatan Skandinavia............................ 62
Gambar 4.9
Referensi Visual dengan Konsep Retro ............................................ 64
Gambar 4.10
Layout.............................................................................................. 65
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DAFTAR BAGAN DAN TABEL
Halaman
Bagan 1.1
Bagan Langkah Desain......................................................................... 5
Bagan 2.1
Tabel Jarak Pengamat terhadap Obyek ................................................. 21
Bagan 4.1
Skema Struktur Organisasi Organik Vegetarian Center ...................... 45
Bagan 4.2
Tabel Waktu Operasional ..................................................................... 46
Bagan 4.3
Pola Aktvitas Pengunjung ..................................................................... 49
Bagan 4.4
Pola Aktvitas Pengelola ........................................................................ 49
Bagan 4.5
Tabel Pembentu Ruang ......................................................................... 58
Bagan 4.6
Skema Hubungan Antar Ruang ............................................................. 60
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