-
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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
................................................... 49
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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
Esthi Hayuwati1, Silfia Mona Aryani
2, Iik Endang Siti Wahyuningsih
3
*Desain Interior, FSRD, Universitas Sebelas Maret
Surakarta, 57126, Indonesia
[email protected]
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 Aryani
2, Iik Endang Siti Wahyuningsih
3
*Desain Interior, FSRD, Universitas Sebelas Maret
Surakarta, 57126, Indonesia
[email protected]
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