Pengembangan Desain Set Alat Makan Untuk Hidangan Nasi Pecel Dengan Konsep Unique Dining Experience

Prabowo, Citta Candraditya (2021) Pengembangan Desain Set Alat Makan Untuk Hidangan Nasi Pecel Dengan Konsep Unique Dining Experience. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Tren konsumsi yang semula adalah komoditi, produk, dan jasa, kini mulai bergeser menjadi experience atau pengalaman. Fenomena ini mempengaruhi pelaku usaha dimana peran mereka tidak hanya menyediakan jasa, produk, dan komoditi, mereka juga menjadi sumber pengalaman (source of memories). Menghadapi tren ini, pelaku industri makanan dan minuman mencetuskan konsep dining experience, yang mana mengedepankan pengalaman bersantap dari pelanggan. Konsep ini juga sejalan dengan kebiasaan makan generasi Milenial dan generasi Z yaitu mereka mencari pengalaman bersantap yang unik.
Memanfaatkan keragaman santap tradisional Indonesia, penulis mengembangkan metode penyajian makanan tradisional beserta dengan perangkat makan yang digunakan, dibantu dengan metode penelitian berupa observasi, wawancara mendalam, analisa karakteristik makanan, serta kebiasaan makan konsumen saat melakukan kegiatan makan di luar. Nasi pecel dipilih sebagai menu tradisional yang dikembangkan karena popularitasnya serta sesuai dengan kebiasaan makan dari generasi Milenial dan generasi Z.
Pada akhir penelitian, metode penyajian yang dikembangkan adalah Pecel Canape, dimana nasi pecel disajikan pada porsi bite size, dan pengalaman membuat bumbu pecel sendiri, dimana pengguna mendapatkan pengalaman membuat bumbu pecel sendiri yang sesuai dengan keinginannya, beserta perangkat makan yang dapat menunjang kedua pengalaman bersantap tersebut.
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Consumption trends that were originally commodities, products, and services, are now starting to shift to experience. This phenomenon affects business actors where their role is not only to provide services, products, and commodities, they are also a source of memories. Facing this trend, food and beverage industry players have initiated the concept of dining experience, which prioritizes the dining experience of the customer. This concept is also in line with the eating habits of Millennials and Generation Z where they seek a unique dining experience.
Utilizing the diversity of traditional Indonesian dining, the authors developed a method of serving traditional food along with the cutlery used, assisted by research methods in the form of observation, in-depth interviews, analysis of food characteristics, and consumer eating habits when eating out. Nasi pecel was chosen as a traditional menu that was developed because of its popularity and in accordance with the eating habits of Millennials and Generation Z.
At the end of the study, the serving method developed was Pecel Canape, where nasi pecel is served in bite size portions, and the experience of making their own bumbu pecel, where users get the experience of making their own pecel seasoning according to their wishes, along with tableware that can support both dining experiences.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Nasi Pecel, Pengalaman bersantap Unik, Set Alat Makan, Unique Dining Experience, Cutlery Set
Subjects:	T Technology > TS Manufactures > TS171 Product design
Divisions:	Faculty of Creative Design and Digital Business (CREABIZ) > Product Design > 90231-(S1) Undergraduate Thesis
Depositing User:	Citta Candraditya Prabowo
Date Deposited:	08 Sep 2021 04:51
Last Modified:	08 Sep 2021 04:51
URI:	http://repository.its.ac.id/id/eprint/91843

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