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All Journal ARTISTIC : International Journal of Creation and Innovation
Dwi Atmaja, N.R. Ardi Candra
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Arts Languange, Linguistic, Communication & Media

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UTILIZATION OF STRAW IN FURNITURE DESIGN Dharsono, Dharsono; Sumarno, Sumarno; Dwi Atmaja, N.R. Ardi Candra
ARTISTIC : International Journal of Creation and Innovation Vol. 2 No. 1 (2021)
Publisher : ISI Press Institut Seni Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33153/artistic.v2i1.3413

Abstract

Waste straw from rice harvesting in Indonesia, especially in the city of Solo and its surroundings, is very abundant and has not been utilized optimally yet. This is an economic potential if it is developed with furniture products which are the leading export products in the city. The purpose of this creation is (1) Utilization of straw rope as a material for supporting application in making furniture (2) Furniture products using wood and straw  applications. To achieve the goal, it takes steps or methods of creating works by utilizing emic and ethical data, including: experimentation, contemplation, and formation. From the creative process, it produces: (1) quality straw gyres and is suitable for use as supporting applications in furniture products, (2) Furniture products with wood and straw rope applications that are tested and feasible to produce.
RICE STRAW FOR INTERIOR ELEMENTS OF A LOCAL “WEDANGAN” CULINARY BUSINESS IN SURAKARTA Sumarno, Sumarno; Dharsono, Dharsono; Dwi Atmaja, N.R. Ardi Candra
ARTISTIC : International Journal of Creation and Innovation Vol. 2 No. 2 (2021)
Publisher : ISI Press Institut Seni Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33153/artistic.v2i2.3999

Abstract

Rice straw is abundant and inexpensive as post-harvest crop residue. Rice straw can be processed into a variety of products for interior space filling through creative efforts. This research seeks to empower farmers by utilizing rice straw as crop residue and to create natural-style products for the interior space-filling of a local culinary business (wedangan), as wedangan is a typical culinary business that is traditional, fast-growing, and trendy in Surakarta City and its surroundings. The design method is based on design thinking procedures, which include empathizing, defining, ideating, prototyping, and testing. Empathy for low-income farmers is expected to add value and profit through rice straw processing. Wedangan's interior space-filling products are designed around the kantong semar flower (Nepenthes sp.). The prototype (as a design embodiment) is developed in collaboration with the farmers. This type of experience is intended to serve as training and assistance. Product testing is conducted through market research and product application in  wedangan interiors in this city. As a result, business managers and visitors alike appreciate interior space-filling products. Economically, this product development for interior space filling represents a viable business opportunity for farmers to pursue as a secondary occupation.
Co-Authors Dharsono, Dharsono Sumarno .