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All Journal Jurnal Bakti Saraswati JAUR (Journal of Architecture and Urbanism Research) Journal on Education Jurnal Anala Jurnal Ilmiah Vastuwidya Jurnal Arsitektur ARCADE
Siluh Putu Natha Primadewi
Universitas Ngurah Rai
Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Education Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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PKM Pendampingan Desain Kemasan pada RH (Reta Handycrafts) di Banjar Titih Tengah Kota Denpasar I Wayan Putu Sucana Aryana; I Wayan Astawa; I Made Adi Suwandana; Agus Wiryadhi Saidi; Siluh Putu Natha Primadewi
Journal on Education Vol 5 No 3 (2023): Journal on Education: Volume 5 Nomor 3 Tahun 2023
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v5i3.1966

Abstract

Packaging design is fundamental for a company because it has a visual meaning that is implied both from the corporate culture, history, and positioning of a company. Every company has a packaging design, some are well-conceived and some are just perfunctory. Maintaining the consistency and quality of the brand image in the minds of consumers is very important so that it is easy to recognize the company in every communication. Products and services that are successful will be satisfying and easy to remember by consumers, as well as the company's brand. The packaging design in which there is a logo makes it the main identity for the launch of a newly established company or new organization. Without a visual identity, it will be difficult for consumers to identify the company. Micro, Small and Medium Enterprises or MSMEs can be interpreted as businesses run by individuals, households, or small-scale business activities that drive the movement of development and the Indonesian economy. According to data from the Cooperatives and UKM Office of the City of Denpasar, for the type of Creative MSMEs, the Micro scale is specifically in the creative field of knitwear craftsmen. RH (Reta Handycrafts) doesn't have a packaging design yet, of course this will cause problems when introducing a product. A product that is sold has more value if it can be packaged very well, but not a few partners ignore it. able to support their business income.
TEMA PARIWISATA BUDAYA DALAM DESAIN HOSPITALITY : STUDI KARYA SHL ASIA Siluh Putu Natha Primadewi
Jurnal Bakti Saraswati (JBS): Media Publikasi Penelitian dan Penerapan Ipteks Vol. 12 No. 1 (2023): Jurnal Bakti Saraswati
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (Institute for Research and Community Empowerment) Universitas Mahasaraswati Denpasar Bali

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Abstract

Artikel ini meneliti bagaimana arsitek mengimplementasikan tema pariwisata budaya dalam proses perancangan arsitektur hotel di Bali, dengan mengambil salah satu biro arsitektur yang berpraktik dalam industri arsitektur hotel di Bali yakni SHL Asia dengan tiga proyek desain hotel, yaitu Adiwana Jeevalokha, Pramana Bali Aga, dan The Saraswati. SHL Asia dipilih karena menjadi biro arsitektur yang konsisten mengimplementasikan elemen budaya, seni dan alam melalui visi dan misinya dalam berkarya dengan spesialisasi di industri hospitality. Masalah yang dibahas adalah bagaimana perancangan arsitektur hotel di Bali khususnya dengan pertimbangan tema pariwisata budaya dalam proses desain. Penelitian ini bersifat kualitatif, data dikumpulkan dengan dengan metode interview contextual inquiry, dilakukan dengan berkomunikasi langsung melalui wawancara serta melihat dokumen desain yang dihasilkan oleh biro arsitektur dalam setiap tahapan untuk mengetahui pendekatan dan tahapan yang dilalui dalam proses desain arsitektur hotel. Data dalam artikel ini dianalisis dengan teori environmental design. Analisis menunjukkan bahwa tema pariwisata budaya diimplementasikan melalui pendekatan environmental design dalam perancangan arsitektur hotel. Perancangan arsitektur hotel sebagai salah satu aminities tidak hanya dapat membentuk persepsi wisatawan terhadap Bali, tetapi secara tidak langsung mewujudkan pembangunan berkelanjutan melalui pelestarian budaya Bali.
PERANCANGAN RUMAH SAKIT KHUSUS JANTUNG DAN PEMBULUH DARAH DI DENPASAR DENGAN PENDEKATAN DESAIN BIOFILIK I Nyoman Andriyana; Ida Bagus Idedhyana; Siluh Putu Natha Primadewi
Jurnal Anala Vol. 10 No. 2 (2022): Jurnal Anala
Publisher : Universitas Dwijendra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46650/anala.10.2.1305.16-26

Abstract

Bali menjadi daerah yang cukup strategis sebagai tempat dibangunnya Rumah Sakit Khusus Jantung dan Pembuluh Darah. Berdasarkan data Institute for Health Metrics and Evaluation menyatakan bahwa penyakit jantung dan pembuluh darah seperti stroke, jantung iskemik, penyakit jantung hipertensi masih berada di posisi 10 besar penyakit yang memiliki jumlah kematian terbanyak tahun 2009-2019. Berdasarkan hasil sensus penduduk di Bali yang berjumlah 4,32 juta jiwa dengan jumlah kunjungan ke pelayanan jantung dan pembuluh darah mencapai angka 28.043 jiwa di tahun 2016 dan terus meningkat di tahun-tahun berikutnya, maka sangat diperlukan adanya Rumah Sakit Khusus Jantung dan Pembuluh Darah untuk meningkatkan kesehatan masyarakat di wilayah Bali, serta tidak menutup kemungkinan pelayanan kesehatan untuk wilayah Indonesia bagian timur. Lokasi rumah sakit ini dipilih di Denpasar, dengan tema yang diangkat dalam perancangan Rumah Sakit Khusus Jantung dan Pembuluh Darah ini adalah ‘Desain Biofilik’ yang didasari atas konsep ‘Wellness and Healing Architecture.’ Diawali dengan pengumpulan data dari hasil observasi di lapangan, dilanjutkan dengan studi literatur yang terkait dengan rumah sakit, kemudian dilakukan studi preseden pada arsitektur rumah sakit jantung dan pembuluh darah. Metode yang digunakan dalam pengolahan data berupa analisa data, sintesa, dan transformasi. Hasil rancangan rumah sakit jantung dan pembuluh darah dengan penerapan tiga kategori biofilik dijelaskan ke dalam empat belas kriteria pola desain biofilik. Kategori biofilik yang pertama yaitu Nature in the space, merupakan koneksi langsung dengan alam. Kedua natural analogues, merupakan kehadiran elemen alam pada bangunan. Terakhir nature of the space, mengidentifikasi suatu hal berbahaya pada alam atau yang tidak diketahui. Bali is a strategic area as a place for the construction of a Special Heart and Blood Vessel Hospital. Based on data from the Institute for Health Metrics and Evaluation, it states that heart and blood vessel diseases such as stroke, ischemic heart disease, hypertensive heart disease are still in the top 10 diseases with the highest number of deaths in 2009-2019. Based on the results of the population census in Bali which amounted to 4.32 million people with the number of visits to heart and blood vessel services reaching 28,043 people in 2016 and continuing to increase in the following years, it is very necessary to have a Special Heart and Blood Vessel Hospital for improve public health in the Bali region, and do not rule out the possibility of health services for the eastern part of Indonesia. The location of this hospital was chosen in Denpasar, with the theme raised in the design namely 'Biophilic Design' which is based on the concept of 'Wellness and Healing Architecture.' It begins with collecting data from observations in the field, followed by literature study related to the hospital, then conducted a precedent study on the hospital architecture of the heart and blood vessels. The method used in data processing is in the form of data analysis, synthesis, and transformation. The results of the design of a heart and blood vessel hospital with the application of three biophilic categories are explained into fourteen criteria for a biophilic design pattern. The first biophilic category, Nature in the space, is a direct connection with nature. The two natural analogues are the presence of natural elements in the building. Finally, nature of the space, identifying something dangerous in nature or the unknown.
Penerapan Arsitektur Multisensori pada Perancangan Pusat Wisata Gastronomi Tradisional Bali Ni Made Putri Nadia Saraswati; Made Mariada Rijasa; Siluh Putu Natha Primadewi
Jurnal Arsitektur ARCADE Vol 9 No 4 (2025): Jurnal Arsitektur ARCADE Desember 2025
Publisher : Prodi Arsitektur UNIVERSITAS KEBANGSAAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31848/arcade.v9i4.4379

Abstract

Abstract: The rapid growth of global culinary tourism and its significant contribution to Indonesia's creative economy have driven the design of the Bali Traditional Gastronomy Tourism Center to address the lack of local culinary options in key tourist areas like Canggu, Seminyak, and Kuta. This project aims to formulate specifications, concepts, and a spatial program using a multisensory architectural approach, supported by methods such as observation, comparative studies, and literature reviews. Based on a concept focused on recreational, innovative, and educational experiences, the design specifies a total building area of 5,658.06 m², which includes a restaurant, a cooking class, and a gallery, strategically located on Jalan Sunset Road, Seminyak, with a site area of 13,640 m². The design concept applies a radial circulation pattern, the Balinese architectural concept of natah, and the use of softscape and hardscape elements to enrich the sensory experience, ultimately creating an innovative, informative, and engaging culinary destination for visitors. Keyword: Bali Traditional Gastronomy Tourism, Multisensory Architecture, Innovative Experience. Abstrak: Pertumbuhan pesat pariwisata kuliner global dan kontribusinya yang signifikan terhadap ekonomi kreatif di Indonesia mendorong perancangan Pusat Wisata Gastronomi Tradisional Bali untuk mengatasi minimnya kuliner lokal di area wisata utama seperti Canggu,Seminyak, dan Kuta. Perancangan ini bertujuan merumuskan spesifikasi, konsep, dan program ruang dengan pendekatan arsitektur multisensori, didukung oleh metode observasi, studi banding, dan studi literatur. Dengan konsep yang berfokus pada pengalaman rekreatif, inovatif, dan edukatif, perancangan ini merumuskan total luas bangunan 5.658,06 m² yang mencakup restoran, cooking class, dan galeri, yang berlokasi strategis di Jalan Sunset Road, Seminyak, dengan luas tapak 13.640 m². Konsep perancangan menerapkan sirkulasi radial, serta konsep natah pada arsitektur Bali, serta penggunaan elemen softscape dan hardscape untuk memperkaya pengalaman indrawi, menciptakan destinasi wisata kuliner yang inovatif, informatif, dan menarik bagi pengunjung.  Kata Kunci: Pariwisata Gastronomi Tradisional Bali, Arsitektur Multisensori, Pengalaman Inovatif.
KARAKTER VISUAL SEBAGAI LANDASAN PENATAAN KORIDOR WISATA PESISIR : STUDI PANTAI KELATING, TABANAN BALI Siluh Putu Natha Primadewi; Ni Putu Suda Nurjani; Made Dedi Suardika; Kadek Antara
Jurnal Ilmiah Vastuwidya Vol. 9 No. 2 (2026): Jurnal Ilmiah Vastuwidya
Publisher : Universitas Mahendradatta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47532/xzmdm454

Abstract

Perkembangan wisata pesisir dapat menyebabkan perubahan fisik dan visual yang memengaruhi identitas kawasan. Penelitian ini bertujuan mengidentifikasi karakter visual koridor Pantai Kelating, Tabanan Bali berdasarkan lima elemen imageability Lynch, serta merumuskan arah penataannya. Penelitian menggunakan pendekatan deskriptif kualitatif melalui observasi, dokumentasi, wawancara, pemetaan visual, dan studi literatur. Analisis dilakukan terhadap elemen path, edge, district, node, dan landmark dengan mempertimbangkan keterbacaan, koherensi, kealamian, keterbukaan pandangan, kekhasan, dan gangguan visual. Hasil penelitian menunjukkan bahwa karakter visual Pantai Kelating dibentuk oleh lanskap alami, agraris, budaya, spiritual, dan wisata. Kekuatan kawasan terdapat pada garis pantai, lahan pertanian, Pura, aktivitas Melasti, gua kelelawar, dan pandangan menuju laut. Sementara itu, degradasi visual dipengaruhi oleh sampah dari Muara Yehaba, perkembangan vila, batas privat, serta fasilitas wisata yang belum tertata. Arahan penataan difokuskan pada perlindungan elemen alami dan budaya, pengendalian pembangunan, penguatan keterbacaan koridor, serta pengelolaan sampah terpadu. 
Konsep Perancangan Pusat Kuliner dan Oleh-Oleh Di Kota Kediri, Jawa Timur dengan Tema Arsitektur Ikonik Ilham Gusti Syahadat; Agus Wiryadhi Saidi; Siluh Putu Natha Primadewi
JAUR (JOURNAL OF ARCHITECTURE AND URBANISM RESEARCH) Vol. 10 No. 1 (2026): Oktober (INPRESS)
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jaur.v10i1.16186

Abstract

Culinary and Souvenir Center in Kediri City is an effort made to utilize the local Culinary and Souvenirs with their uniqueness in each region are a local potential. Various efforts can be made to develop this potential, one of which is by building facilities that concentrate the buying and selling activities of typical products. The design of the Culinary and Souvenir Center in Kediri City is an effort to utilize local attractions and address the need for iconic tourism-supporting facilities in Kediri City. The purpose of this design is to provide a solution to these problems, including design specifications, basic concepts, and design concepts of the Culinary and Souvenir Center in Kediri City. This study uses a descriptive analytical approach with data collection methods using observation techniques and literature studies. The design results of the Culinary and Souvenir Center in Kediri City refer to the basic commercial and recreational concepts with an iconic architectural theme that is in line with the function of this facility. The total area of ​​​​the room in this facility is 10,551 m2 and is built on a land area of ​​​​13,940 m2 located on Jalan Suparjan Mangun Wijaya, Kediri City. The design of this facility takes into account the design concepts that have been prepared, namely the site design concept, building design concept, structure and material concept and utility concept.
Co-Authors I Nyoman Andriyana I Wayan Astawa I Wayan Putu Sucana Aryana, I Wayan Putu Sucana Ida Bagus Idedhyana Ilham Gusti Syahadat Kadek Antara Made Dedi Suardika Made Mariada Rijasa Ni Made Putri Nadia Saraswati Ni Putu Suda Nurjani, Ni Putu Suda Saidi, Agus Wiryadhi Suwandana, I Made Adi