PERENCANAAN DAN PERANCANGAN WISATA GASTRONOMI DI KOTA PALEMBANG

WILLIAM, KEVIN and Drastiani, Rizka and Hidayat, Husnul (2023) PERENCANAAN DAN PERANCANGAN WISATA GASTRONOMI DI KOTA PALEMBANG. Undergraduate thesis, Sriwijaya University.

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Abstract

Saat ini pemerintah sedang mengembangkan pariwisata, salah satunya di Kota Palembang. Pada tahun 2019, Palembang pun dinobatkan sebagai kota kreatif dengan subsektor unggulan kuliner. Namun menurut data statistik pariwisata, daya tarik wisata kuliner Palembang hanyalah 0,0%. Hal ini menunjukkan kurangnya wadah memperkenalkan kuliner khas Kota Palembang kepada para wisatawan. Wisata gastronomi merupakan solusi untuk memenuhi kebutuhan tersebut dimana sekelompok orang dapat berkunjung untuk mengenal lebih dalam mengenai sejarah dan budaya makanan khas daerah setempat. Melalui pendekatan budaya, wisata gastronomi dirancang menggunakan tema arsitektur neo-vernakular dengan konsep rumah tradisional Palembang, yaitu rumah limas. Dengan pendekatan tersebut, maka pengenalan kebudayaan rumah limas serta makanan khasnya dapat terjadi secara langsung maupun tidak langsung. Hal itu sendiri menjadi masalah perancangan wisata gastronomi dalam mewadahi kebutuhan wisatawan. Fasilitas yang disediakan berupa ruang gastronomi, ruang oleh-oleh, restoran, hingga foodcourt. Pengunjung bisa belajar mengenal makanan dimulai dari bahan hingga cara penyajiannya. Konsep penyajian dalam gastronomi yang diterapkan, adalah ngidang, boloo sebatang, dan kambangan. Setiap zonasi ruang dalam wisata gastronomi luasannya dihitung berdasarkan jumlah ngidang dan disusun dengan perbedaan ketinggian lantai menurut tingkatan rumah limas (kijing). Bentuk massa hingga ornamen mengikuti rumah limas namun dimodifikasi menjadi lebih modern dan transparan. Bangunan ini menggunakan struktur rangka kaku dan struktur single layer pada atapnya yang bebannya diteruskan hingga kepondasi tiang pancang. Sistem air bersih yang dipakai adalah downfeed dan sistem air bekas dibagi menjadi dua, yaitu bak kontrol dan grease trap untuk dapur. Sistem penghawaan buatan menggunakan exhaust dan kipas pada massa gastronomi dan ac vrf pada massa oleh-oleh dan pengelola. Perletakan sistem utilitas elektrikal dan pengelolaan sampah bangunan berada di samping dan belakang massa yang jauh dari keramaian pengunjung namun mudah dicapai oleh petugas servis. Currently the government is developing tourism, one of which is in the city of Palembang. In 2019, Palembang was named a creative city with a culinary superior sub-sector. However, according to tourism statistics, the attractiveness of Palembang's culinary tourism is only 0.0%. This shows the lack of a place to introduce Palembang's culinary specialties to tourists. Gastronomic tourism is a solution to meet these needs where a group of people can visit to get to know more about the history and culture of local specialties. Through a cultural approach, gastronomic tourism is designed using a neo-vernacular architectural theme with the concept of Palembang's traditional house, namely the limas house. With this approach, the introduction of the culture of the pyramid house and its special food can occur directly or indirectly. This becomes a problem of designing gastronomic tourism in accommodating the needs of tourists. The facilities provided include a gastronomy room, souvenir room, restaurant, and a food court. Visitors can learn about food starting from the ingredients to the way it is served. The concept of serving in the gastronomy that is applied, is ngidang, boloo sticks, and kambangan. Each spatial zoning in gastronomic tourism is calculated based on the number of ngidang and arranged with the difference in floor height according to the level of the limas house (kijing). The shape of the masses to the ornaments follow the limas house but are modified to be more modern and transparent. This building uses a rigid frame structure and a single layer structure on the roof whose load is transmitted up to the pile foundation. The clean water system used is downfeed and the used water system is divided into two, namely the control tub and the grease trap for the kitchen. An artificial ventilation system uses exhaust and fans for the gastronomic mass and ac vrf for the mass of souvenirs and organizers. The location of the electrical utility system and building waste management is on the side and back of the crowd, away from the crowds of visitors but easily accessible by service personnel.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Gastronomi, Kuliner, Wisata, Culinary, Gastronomy, Tourism
Subjects:	N Fine Arts > NA Architecture > NA1-9428 Architecture
Divisions:	03-Faculty of Engineering > 23201-Architecture (S1)
Depositing User:	Kevin William
Date Deposited:	11 Apr 2023 02:31
Last Modified:	11 Apr 2023 02:31
URI:	http://repository.unsri.ac.id/id/eprint/95053

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