Perancangan Solo Cooking & Culinary Center

Ningrum, Safitri Nur Kusuma and , Prof.Dr.Ir. Widyastuti Nurjayanti, M.T (2025) Perancangan Solo Cooking & Culinary Center. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Surakarta City is renowned as a cultural hub with significant potential in the realm of traditional culinary arts. However, the absence of an integrated facility that accommodates educational, economic, and preservation activities has become a barrier to the optimal development of this potential. In response to this issue, the design of the Solo Cooking & Culinary Center aims to establish a culinary activity center that functions not only as a cooking training space but also as a venue for the promotion, production, and appreciation of local cuisine. The design methodology includes literature studies, field surveys, site analysis, as well as functional and contextual architectural approaches. The main design concept adopts a single L-shaped building mass that responds to the site’s form, enabling efficient circulation and integrated spatial relationships. A tropical design approach is applied through proper building orientation, optimization of natural lighting, cross ventilation, and passive design elements to ensure thermal comfort. The result is a design proposal for the Solo Cooking & Culinary Center that serves as a collaborative platform for the community, local entrepreneurs (MSMEs), and younger generations to develop and preserve Surakarta’s culinary heritage in a sustainable manner.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	cooking, culinary, edukasi, solo, center
Subjects:	N Fine Arts > NA Architecture
Divisions:	Fakultas Teknik > S1 Teknik Arsitektur
Depositing User:	SAFITRI NUR KUSUMA NINGRUM
Date Deposited:	06 Sep 2025 06:25
Last Modified:	06 Sep 2025 06:26
URI:	http://eprints.ums.ac.id/id/eprint/137893

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