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All Journal Jurnal Anala Narada : Jurnal Desain dan Seni
I Gusti Ayu Canny Utami
Institut Desain dan Bisnis Bali
Arts Civil Engineering, Building, Construction & Architecture Environmental Science Social Sciences

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KAJIAN PENERAPAN BRAND IDENTITY PADA ELEMEN DESAIN INTERIOR NOOK RESTAURANT – SEMINYAK I Gusti Ayu Canny Utami; Ni Wayan Ardiarani Utami
Jurnal Anala Vol 10 No 1 (2022): Jurnal Anala
Publisher : Universitas Dwijendra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46650/anala.10.1.1196.9-15

Abstract

Brand identity sebuah restaurant merupakan faktor penting yang mempengaruhi pilihan pengunjung. Perubahan gaya hidup dan cara menikmati restaurant saat ini mengakibatkan rasa makanan bukan lagi sebuah indentitas utama yang menjadi bahan pertimbangan, melainkan keseluruhan experience yang dialami panca indra selama berada di restaurant. Hal tersebut mengakibatkan semakin pesatnya pertumbuhan tematik restaurant di Seminyak yang merupakan salah satu daerah tujuan wisata. Penelitian ini mengkaji aplikasi penerapan konsep brand identity pada elemen desain interior Nook Restaurant – Seminyak. Metode penelitian yang digunakan yaitu kualitatif deskriptif melalui analisis indikator pembentuk brand identity dan elemen desain interior. Pengumpulan data dilakukan dengan observasi langsung dan kajian teori. Brand identity secara fisik dan psikologis pada elemen desain interior Nook Restaurant secara efektif diterapkan secara tangible dan intangible. Secara tangible penerapan brand identity pada elemen design interior tampak pada penggunaan warna brand, bentuk furniture dan aksesoris, pemilihan texture dan material. Secara intangible, konsep natural dan nuansa ruang alami dikuatkan dengan penataan system pencahayaan dan penghawaan yang baik. Dapat disimpulkan bahwa implementasi konsep brand identity yang tepat pada elemen desain interior Nook Restaurant mampu meningkatkan brand image dan velue restaurant. Kata Kunci: Brand Identity, Elemen Desain, Interior, Restaurant
OPTIMALISASI LIMBAH PARAS PUTIH MELALUI DIVERSIFIKASI PRODUK INTERIOR Kadek Risna Puspita Giri; I Gusti Ayu Canny Utami; Freddy Hendrawan
Narada : Jurnal Desain dan Seni Vol 10, No 2 (2023)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/narada.2023.v10.i2.009

Abstract

Saka Bali Arts, as one of the home-based woodcarving industries in Singapadu Village, Gianyar Regency, Bali, has a potential to process white sandstone residue into artworks. Using sandstone as the main base material, Saka Bali  Arts produces 1.4 cubic to 2 tons monthly of sandstone residue. Normally, this is disposed of or used as landfill material for building construction or sent to other vendors to produce artworks like small sculptures and reliefs with simpler shapes, depending on the customer's demand. However, producing processed white sandstone residue received little attention from producers and consumers. This situation resulted in the lack of diversified artwork products displayed on the storefront. The main reasons are the lack of local artisans' skills to produce different kinds of products from sandstone residue and the lack of a marketing development strategy, so the market reach of processed sandstone residue is unexploited. Hence, efforts are needed to develop more specific interior products and a product diversification strategy through product recycling to increase long-term sales. Another way to support this is by optimizing branding and marketing to expand marketing. This study uses the methodology of Murdjito (2022) in the form of stages carried out in the implementation of community service activities. In the long term, we expect Saka Bali Arts to become a model for similar home-based industries in optimizing white parasite stone material residues through increased product innovation, sales, and profitability.
Co-Authors Giri, Kadek Risna Puspita Hendrawan, Freddy Ni Wayan Ardiarani Utami