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Dyah Kusuma Wardhani
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Aksen : Journal of Design and Creative Industry
Published by Universitas Ciputra Surabaya
ISSN : 24772593     EISSN : 24772607     DOI : https://doi.org/10.37715/aksen
Core Subject : Engineering,
Civil Engineering, Building, Construction & Architecture
This bi-annual journal published every April and October, managed by the Interior Architecture Department of Ciputra University. AKSEN-Journal of Design & Creative Industry invites professionals in the academic world, practitioners, researchers, and students to disseminate the latest ideas and knowledge in the field of Architecture, Interior Design, Creative Industry and Design Management.
Arjuna Subject : Umum - Umum
Articles 98 Documents
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KAJIAN DESAIN INTERIOR RUANG TUNGGU CIP LOUNGE BANDARA DI INDONESIA Permatasari, Rr. Chandrarezky; Nugroho, Yohannes
Aksen : Journal of Design and Creative Industry Vol. 4 No. 1 (2019)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (722.384 KB) | DOI: 10.37715/aksen.v4i1.1032

Abstract

Ruang Tunggu CIP (Commercial Important Person) lounge berkembang sejak meningkatnya frekwensi jumlah penumpang yang menggunakan maskapai penerbangan di bandara yang akan berangkat atau transit . Untuk dapat menarik minat pengunjung datang ke ruang tunggu publik CIP lounge tidak hanya menawarkan menu makanan dan kualitas pelayanan, tetapi juga dildukung fasilitas ruang sesuai tuntutan gaya hidup pengguna serta didukung suasana ruang yang dapat memberikan kenyamanan kepuasan pengguna. Suasana ruang dapat dibentuk secara visual melalui elemen desain interiornya yang memenuhi prinsip prinsip desain.Objek pada penelitian ini adalah CIP Mandiri Prioritas Kualanamu dan CIP Bluesky Lounge Bandara Sepinggan sebagai studi kasus pembanding untuk mengetahui apakah memenuhi kaedah prinsip-prinsip desain. Dimana suasana ruang yang dihasilkan dapat memberi kenyamanan pengguna dengan tujuan untuk mengetahui karakteristik suasana ruang tunggu CIP lounge yang dihadirkan. Atmosphere suasana interior dapat terbentuk melalui aspek estetikanya yang diterapkan pada penataan layout, elemen pembentuk ruang, elemen pengisi ruang, elemen dekoratif ruang dan sistem pencahayaan. Metode penelitian yang digunakan menggunakan pendekatan deskripsi kualitatif dengan mengkaji elemen desain interior fasilitas ruang yang ada dengan pendekatan teori desain Interior dari Francis D.K. Ching yaitu teori fungsi, bentuk, teknik dan ruang sesuai dengan prinsip kesatuan dalam desain dengan menguraikan gambaran secara mendetail sistem penataan desain interior ruang tunggu kedua CIP lounge berada. Hasil kesimpulan dari dari penelitian ini adalah penerapan pada desain interior sesuai dengan kaedah prinsip desain yang menghasilkan komposisi tatanan interior yang berbeda sesuai karakteristik terhadap suasana citra ruang kedua lounge, namun tetap memberikan suasana yang nyaman, bersih, dan welcome bagi pengguna.
PERANCANGAN CAFE DAN CO – WORKING SPACE HILLS Yovita, Elaine; Purwoko, Gervasius Herry; Indrawan, Stephanus Evert
Aksen : Journal of Design and Creative Industry Vol. 4 No. 1 (2019)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (899.783 KB) | DOI: 10.37715/aksen.v4i1.1033

Abstract

Proyek akhir yang dipilih oleh penulis adalah sebuah kafe sekaligus co – working space bernama HILLS yang terletak di kawasan Gading Serpong, Tangerang. Lingkup area perancangan meliputi area lobby, area lantai satu, lantai mezzanine, dan area tangga, dengan total luas area yang didesain adalah 1.050 m2. Ketentuan yang ditentukan oleh klien adalah menggunakan style Industrial yang dipadukan dengan minimalis, serta dapat merepresentasikan brand HILLS tersebut. Dalam perancangan proyek akhir ini, penulis menerapkan solusi desain berwawasan psikologi lingkungan. Psikologi lingkungan sendiri adalah sebuah disiplin yang memperlajari interaksi antara pengguna dan lingkungannya, baik lingkungan alami maupun lingkungan buatan. Dengan adanya penerapan konsep berwawasan psikologi lingkungan tersebut, diharapkan penulis dapat menghasilkan solusi desain yang mampu memberikan kenyamanan dan meningkatkan performa bagi pengguna kafe maupun pengguna co – working space HILLS. Berdasarkan analisa – analisa yang telah dilakukan, penulis memilih konsep Colourful Hills untuk diterapkan pada proyek akhir ini. Konsep colourful dipilih sebagai penerapan dari psikologi lingkungan yang akan diaplikasikan pada tata letak dan organisasi ruang sesuai dengan psikologi warna yang dinamakan colourful neighbourhoods. Sedangkan konsep hills dipilih sebagai penerapan dari konsep arsitektural serta brand dari klien yang akan diaplikasikan pada karakter gaya, suasana ruang, furnitur, dan bentuk pelingkup pada interior kafe sekaligus co – working space HILLS.
PERANCANGAN ARSITEKTUR INTERIOR GAMA IKAN BAKAR & SEAFOOD Setiawan, Jessica Ellen; H. Istanto, Freddy; Susan, Susan
Aksen : Journal of Design and Creative Industry Vol. 4 No. 1 (2019)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.361 KB) | DOI: 10.37715/aksen.v4i1.1034

Abstract

Perancangan arsitektur interior GAMA Ikan Bakar & Seafood merupakan proyek perancangan terhadap salah satu restoran terkenal di Semarang. GAMA Ikan Bakar & Seafood merupakan sebuah bisnis keluarga dengan cabang di kota Semarang dan Jakarta. Yang membedakan cabang Semarang dengan cabang lain adalah target pasar (menengah ke atas) dan cita rasa (menggunakan bumbu rempah khas Semarang). Permasalahan yang ingin diselesaikan adalah bagaimana menciptakan sebuah desain arsitektur interior GAMA Ikan Bakar & Seafood Semarang yang menjadi salah satu brand identity restoran cabang Semarang, tanpa meninggalkan value proposition restoran. Konsep penyelesaian yang diajukan adalah ‘The Tamarind’, tidak lain adalah buah asam jawa yang merupakan asal muasal nama Kota Semarang. Konsep bertujuan untuk menonjolkan karakter kota Semarang secara berbeda, bersamaan dengan value proposition restoran sebagai restoran seafood
PERANCANGAN KAFE BAPAK DI SIDOARJO Pangestu, Valentina; Purwoko, Gervasius Herry; Indrawan, Stephanus Evert
Aksen : Journal of Design and Creative Industry Vol. 4 No. 1 (2019)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.835 KB) | DOI: 10.37715/aksen.v4i1.1035

Abstract

Proyek akhir perancangan Kafe Bapak merupakan proyek desain interior dan eksterior pada bangunan yang terletak di Jalan Letjen sutoyo no. 3, Waru, Sidoarjo. Perancangan ini dilatar belakangi oleh keinginan klien untuk membuat sebuah bangunan multibisnis yang unik, cozy, dan artful. Adapun tujuan dibangunnya Kafe Bapak yaitu sebagai sarana penyedia layanan yang masih sulit ditemui pada daerah tersebut, diantaranya kafe, car wash, salon & reflexology, dan multi function hall. Perancangan ini bertujuan menjawab keinginan klien serta memberi solusi atas permasalahan yang terdapat pada bangunan eksisting proyek. Konsep yang digunakan untuk menyelesaikan problem terinspirasi dari bentuk kurva melengkung yang terdapat pada bagian tengah biji kopi. Kurva ini kemudian diaplikasikan pada penataan layout dan pelingkup secara tiga dimensi. Ruang-ruang dalam Kafe Bapak diorganisasi sesuai kedekatan fungsi, sehingga membuat pola sirkulasi yang efisien bagi penggunanya. Dalam perancangan ini material - finishing pelingkup dan isi ruang yang dipilih merupakan bahan-bahan yang ramah lingkungan dan pengguna.
TRANSFORMASI GEROBAK MAKANAN TRADISIONAL PADA DESAIN KONTER MAKANAN TRADISIONAL BETAWI DI PUSAT JAJAN TEMATIK Hendrassukma, Dila; Nediari, Amarena; Fanthi, Reno
Aksen : Journal of Design and Creative Industry Vol. 4 No. 2 (2020): Aksen : Journal of Design and Creative Industry
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/aksen.v4i2.1311

Abstract

Food cart is a medium for traditional food vendors that represents Nusantara’s culinary culture. Each food cart has the specific feature to define type of food offered. This can be recognized by its shape, color and also the sound when food cart vendors go around the street. When food cart transforms into a counter, it takes a lot of adjustment to accommodate its function from movable into fixed and the finishing technique must meet the criteria of furniture in the food court area. This paper will discuss how transformation still be able to apply Betawinese culture as inspiration to identify the food offered. The research focuses on Betawinese food cart that sell traditional Betawinese street food since it becomes the inspiration in designing food counter. The study was conducted with qualitative method by collecting primary and secondary data then processed as references in designing the counter. This is an effort to create harmony between traditional food counter and thematic food court that served Nusantara’s street food. Besides the experience in the process of serving street food can give insights to the young generation in order to preserve the sustainability of Betawinese culinary. Hopefully the result of the study can provide inspiration to the community in applying Indonesia’s culture in designing interior for commercial space.
EVALUASI KUALITAS VISUAL LANSKAP DI KAWASAN HUTAN MANGROVE SUKADANA KABUPATEN KAYONG UTARA Setyabudi, Irawan; Permana, Deril Aria
Aksen : Journal of Design and Creative Industry Vol. 4 No. 2 (2020): Aksen : Journal of Design and Creative Industry
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/aksen.v4i2.1312

Abstract

Mangrove forests are specific vegetation structures and grow along coastlines in the tropics, river mouths, and are affected by tides. Its existence supports many ecosystems such as nutrient cycling and fisheries production. This condition is supported by high visual potential and natural resources that make mangrove forests a tourist destination. In the Sukadana Mangrove forest, visitors have different preferences regarding interesting spots. This is evidenced by the accumulation of the number of visitors at a certain point. According to preliminary data obtained, there has been a decrease in the number of visitors since the opening of the tourist sites in 2017, approximately 50% per year. The contributing factor is the lack of development, so the visual impression tends to be monotonous. The problem in this study is the need for evaluation efforts in the form of an assessment of the visual quality of the Sukadana Mangrove Forest landscape. The purpose of this study is the presence of visual quality values can facilitate efforts to preserve certain areas in order to achieve sustainable ecotourism. The analytical method used Scenic Beauty Estimation (SBE), is a quantitative method for assessing the aesthetics of the landscape based on visitors’ perceptions by comparing one point to another. The results obtained are that visitors prefer landscapes with natural ambience and boardwalk facilities for taking selfies, while dirty, dry and damaged facilities will be avoided. The conclusion of this study is that the Sukadana mangrove forest has a certain area of interest to visitors, as evidenced by the values in the SBE analysis.
PERANCANGAN INTERIOR TOKO OLEH-OLEH DAN KAFETARIA BRAWIJAYA UNTUK MEMPERKUAT BRAND PERUSAHAAN Valentina, Ivana; Kusumowidagdo, Astrid; Wardhani, Dyah Kusuma
Aksen : Journal of Design and Creative Industry Vol. 4 No. 2 (2020): Aksen : Journal of Design and Creative Industry
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/aksen.v4i2.1313

Abstract

One of Indonesian’s cultures is bring back souvenirs for their friends and relatives when they travel. Souvenirs usually present a specialty of a certain place. Brawijaya Istana Oleh-Oleh is a souvenir shop in Batu which sells souvenirs, such as snacks, clothes, and accessories. Brawijaya’s facilities are cafeteria, Islamic prayer room (musholla), hostel, rest area, parking space, and bathrooms with hot water. Cafeteria and clothes retail store are the areas that will be designed. Cafeteria in Brawijaya is leased for group of tourists. It doesn’t sell foods, the foods are provide by outsource local caterings. The featured products of clothes retail store are batik fabric and t-shirt that produced by local small and medium retailers. Brawijaya’s visions are to becomethe most complete and affordablesouvenir shop in Batu and also make cooperation with local small and medium retailers and artists. The design has to pay attention of circulation path and room organization to ease consumers finding products. Design of Brawijaya’s cafeteria and clothes retail store using “Connecthings” as the concept, which means, “connect things” connecting Brawijaya’s vision and consumer’s need into layout arrangement and interior design. The application concepts are by locating featured products, which produced by local and medium retailers, in the most strategic place. Graphics on the wall is designed by local artist, to support Braiwjaya’s vision. Products displays in retail store are arranged based on Market Segments Grouping, in order to ease the tourists with the short shopping time finding their needs. Logo application is visually and philosophically implemented in the interior elements to strengthen Brawijaya’s branding.
PERANCANGAN ARSITEKTUR INTERIOR RESTORAN MALIOBORO DENGAN MENGADOPSI ELEMEN BUDAYA TRADISIONAL OLEH BINA RUPA STUDIO Jakelin, Chesy; Istanto, Freddy Handoko; Susan, M Y
Aksen : Journal of Design and Creative Industry Vol. 4 No. 2 (2020): Aksen : Journal of Design and Creative Industry
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/aksen.v4i2.1314

Abstract

Malioboro Restaurant was established in 2007 so after 12 years asking for a new face asking for the history of the establishment of a restaurant that was first built in Bali with the atmosphere and cultural distinctiveness created in Bali so that consumers in Surabaya can also find out the history of Malioboro Chicken Bone this is expected from Bali and is a special feature for soft bone chicken lovers in Surabaya. It is a problem determined by the site that is monotonous and does not reflect Bali in its design. Layout and circulation of visitors is irregular because of the placement of undirected space. There are also those who want to be written, will interpret the value of the company, namely feel the art by heart. The concept of the restaurant also wants to be introduced to the local culture in every room that is designed “contemporary”. Using traditional elements that give rise to the impression of a modern contemporary that prioritizes the principle of unity and harmony where elements are considered as elements and all elements that are interrelated and sustainable.
PERANCANGAN PRODUK INTERIOR DAN BOOTH DENGAN PENDEKATAN KEARIFAN LOKAL Gunung, Luh De Risa Agustin Dharma; Nuradhib, L Maureen; Rahadiyanti, Melania
Aksen : Journal of Design and Creative Industry Vol. 4 No. 2 (2020): Aksen : Journal of Design and Creative Industry
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/aksen.v4i2.1315

Abstract

This article contains the product design and booth for the Luhde Risa company which is made as a business preparation for the author in the future. The business focus taken by the author is modern local wisdom. The concept of local wisdom carried by the author focuses on the traditions and wealth of Indonesia. The author designs interior products and booths with a local wisdom approach in Bali. The purpose of this design is to maintain and enhance Indonesian local wisdom in the form of interior products, create products that are able to follow trends but still maintain local wisdom, become a provider of the need for space contents that can help consumers in completing space needs, becoming a company that is able to compete globally, increasing world achievement in the field of creative industries, especially the furniture industry. This design uses exploration, observation and analysis of Indonesian resources as a reference in designing interior products. The design of the booth is based on the results of the market survey obtained through the results of personal analysis. Exploration, observation and analysis were obtained from several articles, resource persons conducted through interviews with similar competitors and market surveys through questionnaires. Using the potential of natural resources from Indonesia which has the potential to develop this business so that it is expected to be able to provide a positive response to the economic development of Indonesia and globally.
KONSEP PERANCANGAN TAMAN REKREASI DAN OLAHRAGA DI KELURAHAN BALEARJOSARI KOTA MALANG Angwarmas, Faustinus; Setyabudi, Irawan
Aksen : Journal of Design and Creative Industry Vol. 5 No. 1 (2020): Aksen : Journal of Design and Creative Industry
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/aksen.v5i1.1579

Abstract

Open space is a space that is used for joint activities in the open air, while the kinds are green open spacesand built-in open spaces (public and private). A space will have meaning if there is human activity in it andnot only as an abandoned space. In this study, an open space design was carried out, with changes in theland use function of agricultural land. Park area designed for 3,100 m2. After discussing with local residents,sports facilities are needed in Balearjosari Village. The reason for choosing the location is that the surroundingconditions are still natural and in the countryside so that it attracts visitors to the area. Another facility neededis a recreation area in the form of a children’s playground. This study aims to create the concept of Balearjosaripark as recreation and sport with a landscape architecture approach. The research method used the designmethod as a development of the theory of Gold (1988) and Hakim (2012), namely by the stages of surveyand interview, analysis and synthesis, ideas and continued with the design concept. The results in this studyare in the form of various concepts consisting of basic concepts, form concepts, space concepts, circulationconcepts, activity and facilities concepts, vegetation concepts, and material concepts. Its novelty value issolving problems according to the needs of the park in that location, making it different from other areas. Theconclusion is that the solutions offered by landscape architects can provide an overview to the community inthe form of recreational and educational park design concepts, according to community needs. Keywords: Concept, Parks, Recreation and Educationt, Balearjosari

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