Wisata Kuliner Kreatif Di Kecamatan Tambak Banyumas Dengan Pendekatan Arsitektur Ekologi

Raynanda, Yan Adrian and , Ir. Widyastuti Nurjayanti, M.T. (2021) Wisata Kuliner Kreatif Di Kecamatan Tambak Banyumas Dengan Pendekatan Arsitektur Ekologi. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Banyumas has a vision, which is to make Banyumas progressive, prosperous, and independent. Listed in one of the missions of Banyumas Regency, namely realizing economic independence by moving the populist industry, tourism and creative industries based on local resources. So to achieve economic independence, an effort is needed, namely the concentration of city products that can give characteristics to an area with a local-based tourism method. There are still few people from inside and outside the region who know the history and processing of Banyumas culinary specialties, especially duck satay. So that Creative Culinary Tourism can be developed into educational tourism, namely providing understanding and teaching about culinary knowledge to the community so that distinctive culinary delights can be preserved and continue to develop. The objectives in planning and designing Creative Culinary Tourism in Tambak District are: (1) Producing designs that can accommodate community activities in developing local culinary businesses. (2) Producing designs that can increase the interest in learning in the community. (3) Producing designs that can accommodate community activities and visitors using an ecological approach. Based on the descriptive analysis method that comes from literature, observations and descriptions, the planning and design of ecological architecture is described in 4 principles, namely: (1) Use of local materials. (2) Application of energy saving. (3) Management of future use by maximizing green open space. (4) Maximizing system utility functions. The ecological concept is presented in Creative Culinary Tourism to create architecture that is in harmony with the natural and cultural environment, so that architecture is able to raise local potential through the materials, shapes and structure of the building mass in this tourist area.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Culinary Tourism, Ecology Architecture, Tambak District
Subjects:	N Fine Arts > NA Architecture
Divisions:	Fakultas Teknik > Teknik Arsitektur
Depositing User:	YAN ADRIAN RAYNANDA
Date Deposited:	15 Sep 2021 04:11
Last Modified:	15 Sep 2021 04:11
URI:	http://eprints.ums.ac.id/id/eprint/94205

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