Perancangan dapur kolektif bagi umkm kuliner berdasarkan konsep fleksibilitas = Collective kitchen for culinary MSMEs based on the concept of flexibility

Halun, Chelsea Gracelyn (2021) Perancangan dapur kolektif bagi umkm kuliner berdasarkan konsep fleksibilitas = Collective kitchen for culinary MSMEs based on the concept of flexibility. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Layanan food delivery memberikan kemudahan akses terutama bagi masyarakat yang menginginkan kemudahan dan efisiensi waktu. Layanan ini telah banyak merubah pelaku usaha mulai dari usaha skala mikro hingga menengah, khususnya kuliner kaki lima atau UMKM. Tetapi, banyak dari mereka yang belum memiliki dapur dan ruang usaha yang cukup untuk memenuhi kebutuhan aktivitas mereka. Solusi dari masalah ini adalah konsep yang disebut cloud kitchen atau dapur kolektif yang hanya melayani layanan pengiriman makanan. Dapur kolektif memungkinkan banyak UMKM untuk memperluas usaha mereka dan melayani lebih banyak pesanan. Teori utama yang digunakan dalam penelitian ini adalah konsep fleksibilitas menurut Kronenburg. Faktor fleksibilitas terdiri dari adaptabilitas, transformasi, mobilitas dan interaktif. Melalui kacamata arsitektur, teori ini dapat kita implementasikan ke dalam desain dapur mulai dari unit dapur, sistem kolektif dan faktor destinasi dari skala mikro hingga makro. Desain dapur kolektif di Jalan Puri Lingkar Luar hadir sebagai jawaban atas kebutuhan ruang UMKM yang terus berkembang. Tata letak dapur kolektif perlu ditata seefisien mungkin sehingga dapat menjawab semua permintaan. Penelitian ini akan berfokus pada penerapan dua hal yaitu sistem tertutup dapur kolektif dan pola kerja UMKM yang digunakan dalam memasak. Desain ini akan membantu dapur kolektif menjadi lebih efektif dan berdampak bagi pekerja di dapur, transportasi, dan konsumen. / Food delivery services are giving us ease of access especially for people who want convenience and time efficiency. This service has changed a lot of businesses starting Micro, Small and Medium Enterprises, especially street-scale culinary MSMEs. This service allows them to enlarge their market hence giving more profit. When it has its own pros, the cons are only a few MSMEs that have sufficient kitchen space to receive and prepare large orders. The solution to this problem is a concept called cloud kitchen or collective kitchen that only serve food delivery services. Cloud Kitchen enables a lot of MSMEs to enlarge their business through a wider range of market hence giving more orders and chance to gain more profit. The main theory used in this research is flexibility concept by Kronenburg. Factors in flexibility consists of adaptability, transformation, mobility and interactivity. Through the architectural lenses, we can implement this theory into the kitchen design starting from kitchen units, collective systems and destination factors ranging from micro to macro structure. Design for collective kitchen in Jalan Puri Lingkar Luar exists as a response to the growing needs of UMKM spaces. Collective kitchen layouts need to help them be as efficient as possible so they can answer all demands. This research focuses on implementing two things, collective kitchen closed system and working patterns of MSMEs. This design will help collective kitchen to become more effective and impactful for the workers in the kitchen, transportation and consumers.

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