STUDY OF THE CAFE ENVIRONMENT RELATED TO THE STUDENT ACTIVITIES USING THE SOUNDSCAPE APPROACH

• Main Author: Rizkiyani, Diandra
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/55496
• Institution: Institut Teknologi Bandung

A café was chosen as a place to do various activities by customers, such as student, because the café environment suitable for the customer's purpose of activities. Students come to a different café to do a different activity. However, up until now, there has been no specific design reference for the café to do various student activities. This research was conduct to identify the ideal conditions of the café for student activities. There are four points of steps in this research that are: identify student activities in a café, identify main perception aspects from student activities in a café, identify the perception aspect that driving students to do a different activity, and identify the connection between the main perception and objective parameter of the sound environment. The soundscape approach was used in this study to evaluate student assessment related to an indoor environment. The evaluation of environmental conditions conducted using online questionnaires through two conditions or methods. The first one was using recalled memory method that is the respondent evaluating the room condition without given stimuli, and the second one is a method that is the respondent evaluating the room condition with twelve given stimuli. From this study, the student activities are classified into four types, which are self-studying, group-studying, discussion-chatting, and eating drinking. In general, seven main perceptions that took into student consideration for doing all of the activities defined before are tidiness, brightness, hubbub, spaciousness, the tempo of the music, the openness of the space, and the dynamics of sound. The result of logistic regression analysis shows that for all activities, the hubbub is the main perception that is most taken into consideration by students but, only for eating and drinking activity, there is another main perception that students take into consideration, that is tidiness. Analysis of stimuli sound source components given in Listening Test also performed to find out the sound characteristics. Sound characteristics were concluded by two objective parameters, which are tau-e coefficient and variable of Mel-Frequency Cepstral Coefficient (MFCC). The correlation from the two objective parameters written in a mathematical equation, with the first variable of MFCC represents the 242 Hz frequency and will be affecting the main perception regarding the tempo of the music, also, for the third variable of MFCC represents the 1006 Hz frequency and will be affecting the main perception regarding hubbub.