id
TUGAS AKHIR
DESAIN INTERIOR BAKERY CENTER
DI SURAKARTA
DENGAN KONSEP COUNTRY
Disusunoleh :
ANISA ROOSDIANA NUR HAKIM
C 0810003
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HALAMAN PERSEMBAHAN
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HALAMAN MOTTO
“ketika seseorang menghina kamu, itu adalah sebuah pujian bahwa selama ini
mereka menghabiskan banyak waktu untuk memikirkan kamu, bahkan ketika
kamu tidak memikirkan mereka” (B.J Habibie)
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KATA PENGANTAR
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8. Serta tak lupa mas Aditya Candra K. Sebagai salah satu pihak yang sangat
berjasa bagi saya dan teman-teman saya, sebagai plotter untuk semua tugas
kami selama perkuliahan.
9. Semua pihak yang turut membantu dalam penyusunan Tugas Akhir ini
yang tidak mungkin disebutkan satu persatu.
Akhirnya penulis menyadari bahwa Laporan Tugas Akhir ini masih jauh
dari sempurna. Oleh karena itu diharapkan saran dan kritik yang membangun dari
pembaca untuk menyempurnakan Laporan Tugas Akhir ini. Semoga Laporan
Tugas Akhir ini dapat mencapai tujuan yang diharapkan, serta bermanfaat.
.
Penulis
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AnisaRoosdianaNur Hakim1
ABSTRAK
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Mahasiswa, Jurusan Desain Interior dengan NIM C0810003
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Dosen Pembimbing 1
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Dosen Pembimbing 2
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AnisaRoosdianaNur Hakim1
ABSTRACT
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DAFTAR ISI
HALAMAN JUDUL......................................................................................... i
HALAMAN PERSETUJUAN.......................................................................... ii
PERNYATAAN................................................................................................ iv
HALAMAN MOTTO........................................................................................ v
HALAMAN PERSEMBAHAN........................................................................ vi
ABSATRAKSI.................................................................................................. ix
DAFTAR ISI...................................................................................................... xi
BAB 1 PENDAHULUAN................................................................................ 1
A. Latar Belakang....................................................................................................... 1
B. Batasan Masalah.................................................................................................... 2
C. Rumusan Masalah.................................................................................................. 2
D. Tujuan Penelitian.................................................................................................... 2
E. Manfaat Desain....................................................................................................... 3
F. Metode Desain……................................................................................................ 4
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G. Sistematika Desain.................................................................................................. 5
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A. Kajian Teori........................................................................................................... 7
1. Tinjauan Umum Bakery.................................................................................. 7
a. Pengertian Bakery.................................................................................... 7
b. Sejarah Bakery......................................................................................... 8
c. Kegiatan Pengelolaan Bakery................................................................. 10
d. Jenis Bakery............................................................................................ 10
e. System Penyajian Bakery Center............................................................ 14
f. Fasilitas Bakery Center........................................................................... 16
2. TinjauanUmum Kota Surakarta..................................................................... 17
a. Definisi Kota Surakarta........................................................................... 17
b. Geografis Kota Surakarta........................................................................ 17
B. Tinjauan Khusus tentang Konsep dan Interior..................................................... 18
1. Konsep Country............................................................................................. 18
a. Pengertian Country................................................................................. 18
b. Latar Belakang........................................................................................ 19
c. Ragam Hias............................................................................................. 20
d. Karakter Country..................................................................................... 21
e. Jenis Country........................................................................................... 22
2. Tinjauan Umum Interior................................................................................ 25
a. Organisasi Ruang.................................................................................... 25
b. Unsur Pembentuk Ruang........................................................................ 27
c. System Interior........................................................................................ 28
d. System Keamanan................................................................................... 29
A. Kajian Umum....................................................................................................... 31
1. Tinjauan Umum tentang Lokasi.................................................................... 31
2. Jl. AdiSucipto, Manahan, Surakarta.............................................................. 33
B. Kajian Khusus Study Lapangan........................................................................... 41
1. Toko Roti Orion………………..................................................................... 41
2. Toko Roti Holland……………..................................................................... 42
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C. Kajian Khusus Bakery Center............................................................................. 43
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1. Sejarah Bakery......................................................................................... 43
2. Teknologi Pengolahan Bakery................................................................. 45
3. Syarat Teknis Hygiene dan Sanitasi Jasa Boga Berdasarkan Peraturan
Menkes……............................................................................................. 46
A. Programming......................................................................................................... 56
1. Definisi Proyek............................................................................................... 56
2. Asumsi Lokasi................................................................................................ 57
3. Status Kelembagaan....................................................................................... 58
4. Struktur Organisasi......................................................................................... 58
5. Program Kegiatan........................................................................................... 58
6. Alur Kegiatan................................................................................................. 64
7. Program Ruang.............................................................................................. 65
8. Besaran Ruang............................................................................................... 66
9. Pembentuk Ruang.......................................................................................... 66
10. Pengisi Ruang................................................................................................ 69
11. System Interior.............................................................................................. 72
12. System Sirkulasi............................................................................................ 74
13. Pola Hubungan Antar Ruang......................................................................... 74
14. Zoning Grouping............................................................................................ 75
B. Konsep Desain..................................................................................................... 76
1. Ide Gagasan……........................................................................................... 76
2. Tema.............................................................................................................. 77
3. Suasana Ruang……...................................................................................... 77
4. Pola Penataan Ruang..................................................................................... 77
5. Pembentuk Ruang......................................................................................... 78
6. System Interior.............................................................................................. 79
7. System Keamanan......................................................................................... 80
BAB 5 KESIMPULAN................................................................................... 82
DAFTAR PUSTAKA....................................................................................... 86
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Lampiran........................................................................................................... 88
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DAFTAR GAMBAR
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Gambar 2.20 Fire Estinguiser ........................................................................... 30
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DAFTAR SKEMA
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DAFTAR TABEL
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