Yunivia, Rosika (2025) Penerapan Konsep Eco-Cultural Dalam Desain Interior Restoran Hotel Myze Sumenep Dengan Nuansa Natural Modern. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Kabupaten Sumenep, yang terletak di Pulau Madura, Jawa Timur, memiliki potensi pariwisata besar berkat keindahan alam, kekayaan budaya, dan situs bersejarah. Data dari Badan Pusat Statistik dan Dinas Pariwisata menunjukkan peningkatan signifikan jumlah kunjungan wisatawan dalam beberapa tahun terakhir. Hal ini menciptakan peluang bagi pengembangan sektor perhotelan untuk memenuhi kebutuhan wisatawan sekaligus sebagai peluang bisnis Artotel Group, yang dikenal dengan reputasi baik dalam pengelolaan hotel berkualitas serta pengalaman menginap yang memuaskan, melihat peluang ini dan berinvestasi dalam pembangunan Hotel Myze di Sumenep. Perencanaan hotel disesuaikan dengan standar bintang 4. Restoran sebagai salah satu fasilitas ruang publik memiliki kompleksitas tinggi karena harus mengakomodasi kebutuhan area service dan area publik dalam satu ruang. Restoran juga menjadi prioritas unggulan dari Hotel Myze Sumenep. Penelitian ini menggunakan metode design thinking dan pendekatan kualitatif melalui observasi, kuesioner, wawancara, dan studi literatur. Konsep eco-cultural menjadi landasan desain interior restoran dan hotel, dengan penerapan prinsip keberlanjutan serta nilai budaya lokal Sumenep yang sejalan dengan identitas Artotel Group. Budaya lokal diintegrasikan melalui material alami berkelanjutan dan elemen budaya yang menciptakan pengalaman autentik. Melalui tahap testing diketahui desain sesuai dengan kebutuhan pengguna dan manajemen. Hotel ini tidak hanya menyediakan akomodasi berkualitas, tetapi juga memperkenalkan serta melestarikan budaya lokal Sumenep.
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Sumenep Regency, located on Madura Island, East Java, has significant tourism potential due to its natural beauty, rich culture, and historical sites. Data from the Central Bureau of Statistics and the Tourism Office indicate a ignificant increase in tourist visits in recent years. This creates opportunities for the development of the hospitality sector to meet tourist needs as well as business prospects. Artotel Group, known for its reputable hotel management and satisfying guest experiences, recognizes this opportunity and invests in the development of Hotel Myze in Sumenep. The hotel planning is aligned with 4-star standards. The restaurant, as one of the public space facilities, has high complexity because it must accommodate service and public areas within a single space. The restaurant is also a flagship priority of Hotel Myze Sumenep. This study employs a design thinking method and a qualitative approach through observation, questionnaires, interviews, and literature review. The eco-cultural concept serves as the foundation for the interior design of the restaurant and hotel, applying principles of sustainability and local Sumenep cultural values that align with Artotel Group’s identity. The local culture is integrated through sustainable natural materials and cultural elements that create an authentic experience. Through the testing phase, it was found that the design meets the needs of users and management. This hotel not only provides quality accommodation but also introduces and preserves the local culture of Sumenep
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