Pengembangan Desain Dinnerware Dengan Konsep Dining Experience (Studi Kasus: Bakso Malang)

Yarinta, Anggita Frada (2021) Pengembangan Desain Dinnerware Dengan Konsep Dining Experience (Studi Kasus: Bakso Malang). Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Desain dinnerware kini telah berkembang pesat dengan berbagai bentuk dan inovasi. Dinnerware digunakan tidak hanya untuk menyajikan makanan, namun dapat menjaga dan mengoptimalisasikan kualitas makanan yang disajikan. Gaya hidup masyarakat sebagai konsumen terhadap kuliner mulai berpindah dari sebatas konsumsi hidangan beralih ke pengalaman unik dan kenangan yang ditimbulkan setelah menyantap sajian tersebut serta cenderung menyantap di restoran. Menurut hasil survei dari Lembaga Survei Indonesia, 80% warga Indonesia lebih menggemari bakso sebagai makanan sampingan yang paling disukai, salah satunya ialah Bakso Malang yang terkenal karena mempunyai ciri khas tersendiri. Namun, cara menyantap dan menyajikannya kurang memberikan pengalaman kepada user, sehingga diperlukan dinnerware yang dapat mengakomodasi hal tersebut. Sejauh ini belum ada pengembangan desain dinnerware untuk hidangan berkuah, terutama pada bakso. Metode yang digunakan pada penelitian ini adalah observasi, melakukan deep interview dan focus group discussion mengenai pengalaman bersantap. Selanjutnya, dilakukan analisis terhadap kebutuhan pengguna, studi eksplorasi bentuk untuk menemukan komposisi yang tepat melalui tinjauan produk sejenis dan studi pasar. Konsep produk yang akan dikembangkan pada penelitian ini ialah konsep dining experience. Produk yang dihasilkan ialah dinnerware yang dapat mengakomodasi hidangan berkuah. Pengembangan desain ini merupakan hasil prakarsa untuk mengembangkan kreativitas, yang dapat menyajikan hidangan dengan menarik dan memberikan pengalaman baru pada pengguna ketika menyantap hidangan Bakso Malang. ===================================================================================================== Dinnerware design has now grown rapidly with various forms and innovations. Dinnerware is used not only to serve food but can maintain and optimize the quality of the food served. People's lifestyle as consumers to culinary began to move from regular consumption of dishes to unique experiences and memories evoked after eating the dish and tend to eat in restaurants. According to the results of a survey from the Lembaga Survey Indonesia, 80% of Indonesians prefer bakso as the most preferred side food, one of which is Bakso Malang that famous for having its own characteristics. However, how to eat and serve it does not provide an experience to the user, so dinnerware is needed that can accommodate it. So far there has been no development of dinnerware designs for soup dishes, especially on bakso. The methods used in this study are observation, deep interview and focus group discussion about the dining experience. Furthermore, an analysis of user needs is carried out, a form exploration study to find the right composition through similar product reviews and market studies. The product concept that will be developed in this study is the concept of dining experience. The resulting product is dinnerware that can accommodate soup dishes. The development of this design is the result of initiatives to develop creativity, which can serve interesting dishes and provide new experiences to users when eating Bakso Malang.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Bakso Malang, hidangan berkuah, peralatan makan, pengalaman bersantap, wisata kuliner, culinary tourism, dining experiences, dinnerware, soup dishes
Subjects: H Social Sciences > HQ The family. Marriage. Woman > HQ2042 life style
N Fine Arts > NK Decorative arts Applied arts Decoration and ornament
T Technology > TS Manufactures > TS170 New products. Product Development
T Technology > TS Manufactures > TS171 Product design
Divisions: Faculty of Creative Design and Digital Business (CREABIZ) > Product Design > 90231-(S1) Undergraduate Thesis
Depositing User: Anggita Frada Yarinta
Date Deposited: 08 Sep 2021 03:07
Last Modified: 08 Sep 2021 03:07
URI: https://repository.its.ac.id/id/eprint/91826

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