Chirana, Paradisa (2021) Perancangan ilustrasi pada buku resep 50 masakan khas Jawa Barat. Bachelor thesis, Universitas Pelitas Harapan.
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Abstract
Indonesia terdiri atas berbagai suku, bahasa, dan agama yang berbeda. Selain memiliki populasi padat dan wilayah yang luas dan setiap Provinsi memiliki budaya dan makanan khas yang berbeda-beda. Banyaknya Provinsi di Indonesia tidak menutup kemungkinan hilangnya resep asli masakan-masakan tersebut jika tidak dilestarikan. Kekayaan budaya membuat negeri kita ini punya ragam kuliner yang berlimpah dengan citarasa yang nikmat. Salah satu provinsi di Indonesia yang terkenal dengan keanekaragaman makanannya adalah Provinsi Jawa Barat. Kurangnya apresiasi terhadap masakan khas Jawa Barat juga menjadi faktor utama alasan mengapa penulis ingin merancang ilustrasi pada buku ’50 Masakan Khas Jawa Barat’ untuk melestarikan kekayaan kuliner Jawa Barat di Indonesia. Pengumpulan data dilakukan menggunakan metode studi literasi dengan membaca buku. Hal ini bertujuan untuk mengumpulkan data-data factual yang dibutuhkan dalam mengangkat budaya Jawa Barat melalui visual. Selain itu juga terdapat teori dan prinsip desain yang digunakan seperti typography, layout, warna dan lain sebagainya. Hasil yang diperoleh adalah perancangan sistem buku yang dapat membantu audiens dalam melihat resep masakan pada buku 50 Masakan khas Jawa Barat melalui pembagian bab per Kabupaten, dan juga memperlihatkan identitas budaya melalui visual. Identitas budaya Jawa Barat yang diperlihatkan adalah gambaran batik dekoratif dari masing masing Kabupaten dan juga melalui fotografi makanan. Kesimpulan yang telah didapatkan adalah diperlukan riset yang mendalam dan melakukan eksplorasi visual untuk merancang sebuah system pada buku yang mengangkat budaya Jawa Barat. Dikarenakan kebudayaan ini mengacu kepada fakta dan terdapat pada sejarah makan diperluhkan data actual agar tidak terjadi kesalahan pada visual. / The world’s largest archipelago, Indonesia, has various ethnic groups, languages, and different religions. In addition to having a wide area with a large group of population, each province has different culture and specialties. The number of provinces in Indonesia does not rule out the possibility of losing the original recipes of these specialties in the event that they are not preserved. The richness of culture makes our country has an abundance of culinary variety with rich flavours. One of the provinces in Indonesia which is famous for its food diversity is West Java. The lack of appreciation for West Java’s cuisines are one of the main reasons why the author wants to design this book called ’50 Masakan Khas Jawa Barat” to preserve the culinary opulence of West Java. In creating this book, the author conducted research through literacy study method by reading books. It aims to collect factual data needed in elevating West Javanese culture through visuals. Moreover, the author also examines various theories and design principles used such as typography, layout, colour, and other related elements. The outcome of this thorough research is the design of a book system that shall assist the audience in seeing the recipes in the ’50 Masakan Khas Jawa Barat’ book by dividing the chapters per district, and also showing each cultural identity through visuals. The cultural identity of West Java is also shown in an illustration of decorative batik from each district and also through food photography. In conclusion, to prevent any error, there needs to be a proper in-depth research and visual exploration in order to create a literary work which aims to accentuate the culture of West Java.
Item Type: | Thesis (Bachelor) | ||||||||||||
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Uncontrolled Keywords: | kultur; kontemporer | ||||||||||||
Subjects: | N Fine Arts > N Visual arts (General) For photography, see TR | ||||||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > School of Design > Visual Communication Design Current > Faculty/School - UPH Karawaci > School of Design > Visual Communication Design |
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Depositing User: | Users 5491 not found. | ||||||||||||
Date Deposited: | 23 Jun 2021 11:22 | ||||||||||||
Last Modified: | 25 Feb 2022 01:18 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/39455 |
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