<![CDATA[PERANCANGAN CHOCOLATE CENTRE BERBASIS SUSTAINABLE DESIGN DI KECAMATAN GLENMORE Ilabila Adinda Tasya1 dan Andika Citraningrum2 1Mahasiswa Program Sarjana Arsitektur, Departemen Arsitektur, Fakultas Teknik, Universitas Brawijaya 2Dosen Departemen Arsitektur, Departemen Arsitektur Fakultas Teknik Universitas Brawijaya Alamat email penulis: ilatasya@student.ub.ac.id ABSTRAK Kecamatan Glenmore di Banyuwangi memiliki potensi besar sebagai pusat produksi kakao Edel, varietas kakao premium bernilai tinggi. Namun, pengembangan sektor pengolahan kakao di wilayah ini masih menghadapi berbagai tantangan, termasuk minimnya inovasi, fasilitas edukatif, dan keterlibatan masyarakat. Penelitian ini merancang Glenmore Chocolate Centre sebagai pusat edukasi dan inovasi berbasis prinsip desain berkelanjutan. Metodologi yang digunakan adalah pendekatan desain strukturalisme dengan analisis pola (pattern analysis), serta prinsip sustainable design menurut Jong-Jin Kim. Hasil rancangan mencakup fasilitas interaktif seperti museum, ruang produksi, laboratorium eksperimen, dan ruang multisensorik yang mendukung pengalaman bean-to-bar. Elemen desain berfokus pada konservasi energi dan air, penggunaan material daur ulang, serta kenyamanan visual dan termal. Dengan pendekatan ini, Glenmore Chocolate Centre diharapkan menjadi katalisator dalam memperkuat ekosistem industri kakao lokal secara sosial, ekonomi, dan ekologis. Kata kunci: desain berkelanjutan, kakao, arsitektur edukatif, Glenmore ABSTRACT Glenmore District in Banyuwangi holds significant potential as a center for Edel cocoa, a premium and high-value variety. However, development in the cocoa processing sector remains hindered by limited innovation, educational infrastructure, and community engagement. This study proposes the design of Glenmore Chocolate Centre as an educational and innovation hub based on sustainable design principles. The methodology integrates structuralist design and pattern analysis, aligned with Jong-Jin Kim's sustainable design framework. The design includes interactive facilities such as a cocoa museum, production workshops, experimental laboratories, and multisensory spaces supporting the bean-to-bar concept. Key sustainable features include energy and water conservation, the use of recycled materials, and optimization of thermal and visual comfort. This approach aims to transform Glenmore Chocolate Centre into a catalyst for strengthening the local cocoa industry ecosystem in social, economic, and environmental dimensions. Keywords: sustainable design, cocoa, educational architecture, Glenmore]]>
