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All Journal Idealog: Ide dan Dialog Desain Indonesia Besaung : Jurnal Seni Desain dan Budaya SPACEPRO Jurnal Ilmiah Pariwisata
Saftrian Mukhlizul Fuad
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WHEELCHAIR DEVELOPMENT DESIGN WITH BRAKE SUPPORT FOR INDEPENDENT MOBILITY PERSONS WITH MODERATE PHYSICAL DISABILITIES Fuad, Saftrian Mukhlizul; Ciptandi, Fajar; Hadiansyah, Mahendra Nur
Ide dan Dialog Desain Indonesia (Idealog) Vol 8 No 2 (2023): Jurnal Idealog Vol 8 No 2
Publisher : Universitas Telkom

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/idealog.v8i2.6687

Abstract

The population of Indonesia in 2022 will reach 27,536 million people, of which 17.5 millionpeople are people with disabilities. In this context, disability refers to physical or mental limitations limiting a person's social interaction. The primary function of a wheelchair brake is to control the speedand movement of the wheelchair and its equipment. However, the manual wheelchair braking systemis still not ef ective enough to overcome steep roads. Accessibility for people with disabilities is greatlyinfluenced by environmental and structural factors, especially in areas where the streets are long or steep. To increase accessibility for people who use manual wheelchairs and have physical limitations, particular research was carried out. The method used in this research uses a design thinking frameworkthat begins with a data collection process through interviews, observations, documents, and validationusing triangulation of data sources to conclude, then carrying out the design process using experimental methods and validating wheelchair users with disabilities. This research aims to address the mobilitychallenges of people with physical disabilities who use manual wheelchairs in areas with steeptopography. The result of this research is that an innovative concept of using brake accessories onmanual wheelchairs has been developed. Keywords : disability, wheelchair, accessibility, physical limitations
Perancangan Strategi Pelestarian Nilai-Nilai Budaya Mandi Balimau di Desa Kembang, Pelalawan, Riau Azhari, Muhamad Roihan Al; Prabandaru, Hanindito; Fuad, Saftrian Mukhlizul; Heruningrum, Heruningrum; Malik, Kendall
SPACEPRO: Product Design Jurnal Volume 2 Nomor 2, November 2024
Publisher : INSTITUT SENI INDONESIA PADANGPANJANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26887/spacepro.v2i2.4849

Abstract

Mandi Balimau Kasai di Desa Kembang Bunga, Kabupaten Pelalawan, merupakan warisan budaya yang penting dalam menyambut bulan suci Ramadhan. Namun, dalam beberapa waktu terakhir, tradisi ini mengalami perubahan yang tidak sesuai dengan ajaran Islam, dengan hilangnya batasan antara laki-laki dan perempuan serta munculnya perilaku yang bertentangan dengan syariat. Oleh karena itu, diperlukan solusi desain yang dapat mempertahankan nilai-nilai budaya dan tetap diterima oleh masyarakat. Penelitian ini menggunakan metode kualitatif yaitu observasi untuk memperoleh pemahaman yang komprehensif tentang fenomena ini. Melalui analisis solusi desain didapatkan,dan diharapkan solusi desain dapat memberikan inovasi baru dalam mempertahankan nilai-nilai kearifan lokal budaya Mandi Balimau di Desa Kembang Bunga.Kata Kunci: kearifan lokal, mandi balimau, RIAU, adat melayu, budaya
User Interface Matters : Analysing The Complexity Of Mobile Applications BCA Mobile From a Visual Perspective Prabandaru, Hanindito; Azhari, Muhamad Roihan Al; Fernando, Ferry; sumadi, Sumadi; Fuad, Saftrian Mukhlizul
SPACEPRO: Product Design Jurnal Volume 2 Nomor 2, November 2024
Publisher : INSTITUT SENI INDONESIA PADANGPANJANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26887/spacepro.v2i2.4850

Abstract

Penelitian ini bertujuan untuk mengukur kepuasan pengguna dalam perspektif visual dari User Interface (UI) BCA Mobile Banking menggunakan User Experience Questionnaire (UEQ). Metode penelitian yang digunakan adalah Sequential mixed method yang menggabungkan data kualitatif dan kuantitatif. Hasil penelitian menunjukkan bahwa pengguna memiliki tingkat kepuasan yang tinggi terhadap layanan BCA Mobile Banking, namun terdapat kelemahan dalam aspek visual seperti tampilan yang terlihat kuno, ketidak konsistenan, dan tata letak yang tidak rapi. Perbedaan persepsi dan kesulitan dalam penggunaan menu transfer juga diidentifikasi. Kesimpulannya, penilaian UI Mobile Banking BCA belum mencakup aspek estetika, konsistensi, dan tata letak yang mencerminkan nilai-nilai desain grafis dan komunikasi visual.   Kata Kunci: BCA, antarmuka, user experience questionnaire, Sequential mixed method , observasi
Mengoptimalkan Material Sisa Menjadi Produk Yang Memiliki Nilai Tambah Menggunakan Metode Redesign (Studi Kasus: ARTI Furniture) Fuad, Saftrian Mukhlizul; Pratama, Randi; Azhari, Muhamad Roihan Al; Prabandaru, Hanindito
SPACEPRO: Product Design Jurnal Volume 2 Nomor 2, November 2024
Publisher : INSTITUT SENI INDONESIA PADANGPANJANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26887/spacepro.v2i2.4851

Abstract

Seiring dengan meningkatnya pelanggan dalam penjualan furniture meningkat pula manufaktur produk yang dibuat. dari para pengrajin furniture terutama perusahaan mebel kustom menjadi salah satunya menghasilkan limbah dengan dari sisa kayu. Menghadapi meningkatnya limbah produksi seperti ini, dominan limbah kayu yang dihasilkan akan dibuang karena tidak layak untuk dipakai. hal ini meningkatkan volume limbah yang sekarang sudah menjadi permasalahan yang harus segera diatasi, beberapa jenis limbah kayu bisa diolah kembali namun masih ada beberapa jenis yang belum bisa dibentuk menjadi produk kembali. Dari limbah yang bisa diolah kembali, dengan memanfaatkan  limbah ini bisa memberikan potensi untuk membuat dan merancang produk baru tanpa membutuhkan material baru. hal ini meningkatkan sustainabilitas dari pengrajin furniture dengan tujuan menambah inovasi dalam produksi furniture yang diproduksi dan memanfaatkan limbah.Kata Kunci: sustainable, furniture, SWOT, observasi, design.
Inovasi Produk Anyaman Pandan dengan Menerapkan Strategi Desain dalam Produk Modern Kendall Malik; Ferry Fernando; Yandri; Saftrian Mukhlizul Fuad; Nofrial; Ramadhani Kurniawan; Hanafi Malik
Besaung : Jurnal Seni Desain dan Budaya Vol. 10 No. 2 (2025): Besaung: April-July
Publisher : UNIVERSITAS INDO GLOBAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36982/jsdb.v10i2.5485

Abstract

This study aims to analyze local pandan woven products in West Sumatra, especially Sijunjung Regency, into a more modern product innovation form through strategic design. Pandanus weaving has a long history and strong cultural value but faces challenges such as declining demand due to shifting market preferences and competition from manufactured goods. Using a qualitative and explorative approach through the "Design Strategy" method, this research focuses on integrating natural and synthetic materials by combining pandanus weaving with synthetic leather to create functional, aesthetic, and commercial products. The study explores weaving techniques fused with synthetic materials, resulting in unique colors and characteristics from both the pandanus weave and the synthetic leather. This reveals the potential of pandanus weaving to be applied in product prototypes that cater to market preferences while preserving regional cultural identity. The innovation is expected to not only enhance the competitiveness of pandanus weaving products in the modern market but also introduce design novelty in functional products through material integration. Moreover, it supports the sustainability of the local creative economy and reintroduces the uniqueness of this cultural heritage to a wider audience. The research method involves observation, surveys, and studies of pandanus weaving artisans’ practices, followed by exploration of weaving pattern integration as the main material. The application and assembly technique of synthetic leather to the pandanus weave patterns in various functional product types lead to product innovation.
Redesain Kemasan Dadiah Minangkabau: Integrasi Model AISAS dalam Meningkatkan Portabilitas dan Daya Tarik Visual bagi Wisatawan Maulid, Amy; Sari, Dian Fitriarni; Heruningrum, Heruningrum; Fuad, Saftrian Mukhlizul
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v31i1.2014

Abstract

Traditional cuisine such as dadih, a fermented buffalo milk product from the Minangkabau culture, represents both cultural identity and a tourism attraction in West Sumatra. However, the product is still marketed using traditional bamboo packaging that is less practical and lacks a strong visual identity in the modern market. This study aims to analyze the limitations of traditional dadih packaging and to formulate a redesigned packaging concept that is more practical, informative, and visually appealing through the integration of the AISAS model, which includes attention, interest, search, action, and share. The research adopts a qualitative approach using an exploratory case study design combined with an ethnographic perspective. Data were collected through field observations and in-depth interviews with five informants consisting of dadih producers, buffalo farmers, culinary business actors, and consumers. Data analysis was conducted using thematic analysis to identify consumer perceptions regarding product identity, visual attractiveness, and packaging functionality. The findings reveal that traditional packaging limits product visibility and influences consumers’ purchase interest. Redesigned packaging that incorporates cultural identity and product information can enhance consumer attention and interest. This study concludes that packaging innovation and digital communication strategies can strengthen the competitiveness of dadih as a traditional culinary product. Keywords: Dadih, traditional cuisine, packaging redesign, AISAS model, gastronomic tourism, digital marketing
Co-Authors AlAzhari, Muhamad Roihan Azhari, Muhamad Roihan Al Fajar Ciptandi Ferry Fernando Ferry Fernando, Ferry Hanafi Malik Heruningrum, Heruningrum Kendall Malik Mahendra Nur Hadiansyah Malik, Kendall Maulid, Amy Nofrial Prabandaru, Hanindito Ramadhani Kurniawan Randi Pratama, Randi Sari, Dian Fitriarni SUMADI SUMADI Yandri