Design of Public Kitchen Facilities in Stamplat Village with Design Thinking Approach:

Elty Sarvia; Novi soesilo; Yosafat  Aji Pranata; Ary  Dharmawan

doi:10.21070/prozima.v7i2.1648

(1) * Elty Sarvia Universitas Kristen Maranatha
Indonesia
(2) Novi Universitas Kristen Maranatha
Indonesia
(3) Yosafat Universitas Kristen Maranatha
Indonesia
(4) Ary Dharmawan Universitas Kristen Maranatha
Indonesia
(*) Corresponding Author

DOI: https://doi.org/10.21070/prozima.v7i2.1648

Abstract

Stamplat Village is one of the tourist villages that has a public kitchen. Currently, the public kitchen facilities are still inadequate, resulting in a few problems that affect the comfort and productivity of its users. Therefore, this research aims to improve the functionality of kitchen facilities by applying the design thinking method, starting from an in-depth understanding of the problems faced by users to the development of prototypes that can be implemented. The design thinking method was chosen as the main approach to ensure that the solutions produced not only fulfill the functional aspects but can also answer the needs and desires of users. At the beginning of the research, observation, and interview methods were used to collect data from users to understand in detail their difficulties, needs, and expectations regarding kitchen facilities. Observations showed the inconvenience in ingredient preparation, cooking, and washing activities caused by the lack of a worktop. The placement of the stove on the wooden floor caused the wood to be perforated due to the heat from the stove. In addition, the squatting position when washing also causes user discomfort. The lack of storage areas such as cupboards and shelves means that food and kitchen utensils are at risk of being infested by insects and rodents. Furthermore, creative ideas were identified to become design solutions by taking into account the principles of ergonomics. The result of the research is the design of public kitchen facilities consisting of cabinets, shelves, and workbenches.

References

A. Kolus, R. Wells, dan P. Neumann, “Production quality and human factors engineering: A systematic review and theoretical framework.,” Appl. Ergon., vol. 73, hlm. 55–89, 2018.

P. Yassieli, D. Pujiartati, dan Yamin, “Ergonomi Industri PT. Remaja Rosdakarya,” 2020.

P. Salim, “Intervensi Ergonomi Terhadap Kenyamanan Bekerja di Dapur Rumah Tinggal,” vol. 5, no. 1, 2014.

C. Drury, “Global Quality: Linking Ergonomics and Production.,” Int. J. Prod. Res., vol. 38, no. 17, hlm. 4007–4018, 2000.

K. Shete, H. Pandve, dan P. Tanmayee, “Role of Ergonomics in Kitchen Related Back Problems.,” J. Ergon., vol. 5, no. 3, 2015, doi: https://doi.org/10.4172/2165-7556.1000e141.

M. Anggraeni dan A. Desrianty, “Rancangan Meja Dapur Multifungsi Menggunakan Quality Function Deployment (QFD),” Reka Integra, vol. 1, no. 2, 2013.

S. Ramadan, “Studi Ergonomis Ruang Dapur Dan Perlengkapannya Berbasis Antropometri Indonesia.,” Semin. Nas. Teknol. Terap. Berbas. Kearifan Lokal SNT2BKL, hlm. 153–157, 2018.

A. Suryani dan W. Bhirawa, “Perancangan Meja Dapur Ergonomis Pada Masyarakat Desa.,” J. Tek. Ind. Unsurya, vol. 5, no. 2, 2016, doi: https://doi.org/https://doi.org/10.35968/jtin.v5i2.210.

P. Nowakowski, “Kitchen Chores Ergonomics: Research and Its Application. Advances in Human Factors, Sustainable Urban Planning and Infrastructure,” Proc. AHFE 2017 Int. Conf. Hum. Factors Sustain. Urban Plan. Infrastruct., hlm. 43–52, 2017.

F. Ismail, S. Osman, dan F. Rahman, “Ergonomics Kitchen: A Better Place to Work.,” Int. J. Acad. Res. Bus. Soc. Sci., vol. 11, no. 13, 2020, doi: https://doi.org/10.6007/ijarbss/v11-i13/8501.

M. Pravati dan A. Punam, “Evaluation of Kitchen in Rural Areas.,” Asian J. Home Sci., vol. 3, no. 2, hlm. 130–131, 2009.

N. Parveen dan S. Kala, “Ergonomic evaluation of rural and urban kitchen design of Muzaffarpur district in Bihar.,” Asian J. Home Sci., vol. 14, no. 1, hlm. 28–31, 2019.

D. Kelley dan T. Brown, “An Introduction to Design Thinking. Institute of Design at Stanford,” vol. 7, 2018.

L. Vijaya dan P. Milcah, “Rural Kitchen Design: A Case Study.,” Curr. J. Appl. Sci. Technol., hlm. 36–43, 2022, doi: https://doi.org/10.9734/cjast/2022/v41i231650.

A. Hashim, S. Ruzaina, dan F. Yuen, “Promoting Empathy Using Design Thinking In Project-Based Learning And As A Classroom Culture.,” 2019.

B. Ferreira, W. Silva, E. Oliveira, dan T. Conte, “Designing Personas with Empathy Map.,” Proc. Int. Conf. Softw. Eng. Knowl. Eng. SEKE, hlm. 501–505, 2015, doi: https://doi.org/10.18293/SEKE2015-152.

K. Lee, “Innovative Design Thinking Process with TRIZ,” hlm. 241–252, 2018, doi: https://doi.org/10.1007/978-3-030-02456-7_20ï.

M. Eriyadi dan I. Fauzian, “Desain Prototipe Mesin Sortir Barang Otomatis.,” JTERA J. Teknol. Rekayasa, vol. 4, no. 2, hlm. 147–156, 2019.

I. Antropometri, “Data Anthropometri Indonesia. Data Anthropometri Wanita Dewasa berumur 16 tahun samapi 47 tahun.,” 2023, doi: https://antropometriindonesia.org/.

P. Chahal dan M. Mehta, “Study of Human Factors in Rural Kitchen Design.,” Int. J. Soc. Sci., vol. 10, no. 2, hlm. 99–107, 2021.

Design of Public Kitchen Facilities in Stamplat Village with Design Thinking Approach

Perancangan Fasilitas Dapur Umum di Desa Stamplat dengan Pendekatan Design Thinking

Abstract

References