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Desain panel peredam suara dari material cangkang telur dan ampas teh Christmastuti Nur
ARTEKS : Jurnal Teknik Arsitektur Vol 8 No 2 (2023): ARTEKS : Jurnal Teknik Arsitektur | Mei 2023 ~ Agustus 2023
Publisher : Program Studi Arsitektur Fakultas Teknik Universitas Katolik Widya Mandira

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30822/arteks.v8i2.2177

Abstract

Noise reduction in residential and other types of buildings in urban areas is becoming more important. However, the cost of sound-absorbing materials is still prohibitively expensive for some people. The objective of this study is to create alternative sound-dampening materials from composites made from household waste, specifically egg shells and tea waste. The hypothesis of this study is that because eggshell is a porous material and tea waste is a fibrous material, it has the ability to absorb sound. The sound absorption test was performed in accordance with ASTM E-1050-98, a standard for testing impedance and absorption with a digital frequency analysis system. The highest sound absorption coefficient of the egg shell composite was 0.97 at a frequency of 2392 Hz (NC 35), while the highest sound absorption coefficient of the tea waste composite was 0.592 at a frequency of 1960 Hz (NC 30). The results of the analysis show that both types of composites can be used as alternative sound absorbing materials in residential and similar types of buildings.
Locality in Restaurant Preferences as an Alternative Family Recreative Tourism in Yogyakarta Stefani Natalia Sabatini; Christmastuti Nur
Architectural Research Journal 14-19
Publisher : Program Studi Arsitektur, Fakultas Teknik dan Perencanaan, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/arj.3.1.2023.14-19

Abstract

The location of culinary services (including restaurants) has now become an alternative for recreational tourism that is popular with the community. On the other hand, cities need regional identity, one of which can be obtained from the sustainability of local values. This paper aims to find the role of locality in restaurant preferences as an alternative to family recreational tourism in the Special Region of Yogyakarta (DIY). Data was obtained through a survey via online questionnaire at the end of 2022 with a total of 115 respondents. As a result, it was found that the number of respondents who explicitly chose a restaurant based on the appearance of the locality aspect was not significant. Even so, the data shows that the restaurants that are favorite by respondents to visit with their families in order to achieve recreational goals tend to have elements of locality, especially in the material and shape aspects. This is thought to be influenced by the character of the majority of families who are invited to enjoy the restaurant by respondents, namely the parents of pre-elderly and elderly respondents who are influenced by nostalgia factors in their preferences as consumers.