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I Gusti Ngurah Ardana
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Faktor Penggugah serta Variasi Karya Seni Rupa dan Desain di Kecamatan Susut Kabupaten Bangli Provinsi Bali Ardana, I Gusti Ngurah; Adnyana, I Wayan; Sudirga, I Komang; Rai Remawa, A.A Gede; Mudra, I Wayan; Radiawan, I Made; Sudika Negara, I Nengah; Suparta, I Made
Prabangkara : Jurnal Seni Rupa dan Desain Vol 23 No 1 (2019): Juni
Publisher : Institut Seni Indonesia Denpasar

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Abstract

Paper ini difokuskan untuk menganalisis faktor penggugah dan variasi karya seni rupa serta desain di sembilan desa Kecamatan Susut Kabupaten Bangli Provinsi Bali. Analisis perlu dilakukan, agar berbagai institusi yang memiliki program pelestarian dan pelatihan serta pengembangan seni memeroleh informasi yang lengkap sebagai pedoman pelaksanaan kegiatannya. Data dianalisis berdasarkan hasil wawancara dan observasi yang dikumpulkan dari seluruh banjar yang berada di sembilan desa Kecamatan Susut Kabupaten Bangli Provinsi Bali, diverifikasi dengan referensi yang dianggap relevan. Hasil analisis ini menggambarkan, ada dua jenis faktor penggugah pembuatan karya seni rupa dan desain di sembilan desa yang berada di Kecamatan Susut Kabupaten Bangli Provinsi Bali yaitu: 1) dorongan internal yang bersumber dari bakat yang dimiliki, keinginan mengembangkan keterampilan lainnya, sebagai ekspresi diri dan untuk mendapatkan penghasilan tambahan; 2) dorongan eksternal berupa permintaan langsung dari masyarakat, kegiatan yang membutuhkan produk seni rupa dan desain serta berkembangnya pariwisata. Jenis produk seni rupa dan desain yang sudah dihasilkan, menggunakan variasi material seperti kayu, bambu, ijuk, kertas, benang, tali, lidi, kain, stereo form, emas dan perak, tembaga, besi, batu alam, beton maupun pasir melela.
Perancangan Interior Hershey’s Chocolate World di Surabaya Elisa Novita; I Gusti Ngurah Ardana
Intra Vol 4, No 2 (2016): Desain Interior 2015/2016
Publisher : Intra

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Abstract

Chocolate is a food which is loved by many people, regardless of age. Currently, chocolate’s type, flavor, and shapes is different and have varied. Nevertheless, the selling system of chocolate in Surabaya is still very conventional. In order for the chocolate sales to grow and become a profitable business opportunity, it is necessary to design the interior of chocolate shop that provides a challenge to the public to learn how to produce chocolate as a part of shopping activity and simultaneously an alternative way to spend time with family. In order for these efforts to be realized, this design is done through the process of data collecting, using qualitative and analysis method. Based on the design concept, Sweet and Sparkling as Vegas, the interior of Hershey’s Chocolate World in Surabaya is facilitate with conventional shopping with factory tour facility to see the actual process of chocolate production. Some supporting facilities designed to entertain visitors are: Hershey’s Chocolate Tour, Hershey’s Make Your Own Chocolate Bar, Hershey’s Wrapper Happiness, Hershey’s Cooking Class, Hershey’s Café, and Hershey’s Store.
Perancangan Ulang Interior Rumah Tinggal Solo Baru dengan pendekatan Smart & Eco Design (Studi Kasus Luasan 100, 150 & 240) Henry Christian Tjandra; I Gusti Ngurah Ardana; Sherly De Yong
Intra Vol 5, No 2 (2017): Desain Interior 2016/ 2017
Publisher : Intra

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Abstract

Interior sector within existing house at Solo Baru Area has been highly affecting the environment damage due to highly energy consumed. This fact was caused due to a large amount of construction and existing building on specified area doesn’t have any environmental preservation aspect approach. As an interior designer, it will be a proper responsibility to apply the micro scale energy efficient solution to the construction sector. Smart and eco design is a solution to the highly produced emission in the global issue.This design use design thinking as its method, by collecting data, ideate the concept, and to aplly the idea. The application of Eco design is by optimalize the using of natural energy by maximize the room circulation, low emission materials and low energy furnitures. They are applied to preserve the environment system. While Smart Interior is a design concept to optimize the interior by using technology that will give efficiency and newly experience purpose to the living human inside. This design, based on smart and sustainable concept, resulting a recycling method and an effective technique in finishing to save time and lowering the emission. Smart concept which is applied in this interior design is an integrated control panel and also technology for energy and water saving, in example, solar panel and waste water cycling.
Perancangan Interior Honda CBR Club Surabaya Sopater Stephen; I Gusti Ngurah Ardana; Grace Mulyono
Intra Vol 4, No 2 (2016): Desain Interior 2015/2016
Publisher : Intra

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Abstract

Interior design of Honda CBR Club Surabaya is a public building that has a facility as a gathering place for fans and visitors, especially Honda CBR brand. This design aims to provide facilities to the fans and community about information around Honda CBR product derived from the Japanese domestic. The main facility of this Club is the Club Bar and café, and supporting facilities including exhibition space, detailing, workshop, etc.
Perancangan Interior Sekolah Musik Surabaya Symphony Orchestra di Surabaya Liliyana Tan; I Gusti Ngurah Ardana; Grace Mulyono
Intra Vol 4, No 2 (2016): Desain Interior 2015/2016
Publisher : Intra

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Abstract

Classical music has a lot of benefits that can make more optimal brain development. Surabaya Symphony Orchestra Music School is a place to facilitate society in Surabaya to learn classical music.Many activities that can support learning classical music has not been facilitated due to the limited area, and lack of interior on SSO create interest and learning music became blocked. In accordance with Dolce concept which means “to play sweetly”, the music school design is using bright colors with soft and dynamic formation. Facilities available are practice studio, theory classroom, recording room, orchestra practice room, teacher’s office, staff office, administration office, recital hall, cafeteria, music store and book store.
Perancangan Interior Co-Working Space di Surabaya Adelia Marcelina; I Gusti Ngurah Ardana; Sherly de Yong
Intra Vol 4, No 2 (2016): Desain Interior 2015/2016
Publisher : Intra

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Abstract

Co-working is one solution to the problem of expensive land and limited work space with the increasing number of independent entrepreneurs and creative freelancers especially in big cities like Surabaya. Therefore, a co-working space interior need to be designed to match the needs of the people in Surabaya. The design is done using the method of design, namely the observation of user’s need, perform surveying, analyzing data to produce programming, create a schematic and mockups of the study, up to the first evaluation to produce the final product (such as layout, floor plans, ceiling, perspective, scale model and others). The expected result of this design is a public facility that is capable to accommodate community needs in Surabaya especially among young professionals, office space that does not require a huge cost to be built, can interact with other people from different backgrounds, and open up new business opportunities.
Perancangan Interior Restoran Bakery Jepang di Surabaya Rendra Soenaryo; I Gusti Ngurah Ardana; Diana Thamrin
Intra Vol 5, No 2 (2017): Desain Interior 2016/ 2017
Publisher : Intra

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Abstract

The development of restaurants in Surabaya continues to increase from year to year. But some restaurants have failed in the business due to lack of strong identity of a restaurant. Thus there is still an opportunity to provide a place to eat, with a special feature of the Japanese bakery restaurant. The design method used is the design thinking method proposed by Linda Naiman with the adjustment. The design stage is discover, reframe, incubate, ideate, evaluate, prototype, deliver, iterate. The design that has been done with the purpose of having a specific identity, is achieved by implementing the concept of Captivating Experience in Japanese Culture. Several concept implementations in the design decisions are as follows: providing a Bakery facility that allows consumers to shop for snack-related items on the 1st floor, a luxury-dining public area and a Japanese-style sushi bar as well as a VIP room that provides a teppan experience to its users on 2nd floor, common dining area to increase the number of consumers and tatami dining areas suitable for consumers who want to relax enjoy tea like Japanese culture on the 3rd floor.
Perancangan Modular Furniture untuk Food Truck Penjual Makanan Indonesia Chetlyne Stefany Soekanto; I Gusti Ngurah Ardana; Sherly de Yong
Intra Vol 4, No 2 (2016): Desain Interior 2015/2016
Publisher : Intra

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Abstract

Food and beverage industry growth in Indonesia continues to develop, and need to be traded in location with dense occupants so that the business can be profitable. This has resulted in the emergence of the mobile system, as selling methods are much in demand today. Food vendors are mobile, requiring a furniture design that can support the activity of cooking and selling on a vehicle. By using Kembel design method, through the process of understanding, compressing, processing the data using descriptive analysis technique, concept, prototypes, testing and persuasion. The results of the design is a modular furniture that can be arranged as desired with a construction system devoted for installation in vehicles and some other alternative such as fast food design, food combination design, cooked food design, traditional food snack and Indonesia’s coffee drinks.
Perancangan Interior Coffee House di Surabaya Gabriel Indra Purwanto; I Gusti Ngurah Ardana
Intra Vol 4, No 2 (2016): Desain Interior 2015/2016
Publisher : Intra

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Abstract

In this globalization era, the culture of drinking coffee has become a lifestyle in many region in Indonesia. This lifestyle has already expanded in Surabaya, but there hasn’t been a place provided with variety of facilities which interior is designed specifically to be representative as a place to express this lifestyle and also can be used as business opportunities which is definitely profitable. Therefore, interior design of Coffee Houseis proposed in a building designed by Ardhian W. located at MH. Thamrin 66b-68 and Imam Bonjol 117-123 Surabaya. The design was made based on data collection method by which in the results of the design will be strongly influenced by the process before. The design solution is processed based on fresh and pleasure concept, so that the interior design is able to present a fresh and pleasant atmosphere. The main facilities of this design are cafe, coffee strore, information and classroom as support facilities for workshop activity, exhibition in the form ofa gallery, lobby, receptionist, and office.Fresh atmosphere manifested through the arrangement of attractive design elements with a game of shapes, colors and materials. A pleasant atmosphere can be felt by creating an interior ambience that meets the needs of users as a whole, has durability value which ensures the robustness and security. This Coffee House design is expected to give knowledge, new atmosphere and exciting experience for the people in Surabaya.
Kajian Behavioral Setting pada Interior Café di Surabaya Mellisa Mellisa; I Gusti Ngurah Ardana; Sherly De Yong
Intra Vol 5, No 2 (2017): Desain Interior 2016/ 2017
Publisher : Intra

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Abstract

This research is done to find out cafe consumer’s behavior, who visit cafe’s as a public space to do various activities. The benchmarks used to analyze the different behaviors is the behavioral setting theory. The method used to collect correct data is behavioral mapping method. The data obtained from cafes located in West, Central and East Surabaya were analyzed using behavioral components which are physical properties, social components, and the environmental setting. The result of the analysis shows that consumers in Antler Cabin Cafe West Surabaya and Konig Coffee and Bar East Surabaya start to shift towards service which depends on staff’s cafe. While consumers in Titik Koma Coffee and Calibre Coffee Roasters Central Surabaya, tend to not depend on the cafe’s staff because they perform self-service.
Co-Authors Adelia Marcelina Chetlyne Stefany Soekanto Cons Tri Handoko Cons Tri Handoko Diana Thamrin Elisa Novita Evelyn Fifilia Tjahjono Gabriel Indra Purwanto Grace Mulyono Henry Christian Tjandra I Komang Sudirga I Made Radiawan I Made Suparta I Wayan Adnyana I Wayan Mudra, I Wayan Liliyana Tan Nasution, Annio Indah Lestari Ongko Sasmita Ongko Sasmita Remawa, Anak Agung Gede Rai Rendra Soenaryo Sherly de Yong Sopater Stephen Stephanie Widodo