TAMBAKLOROK FISH MARKET AND CULINARY CENTER

• Main Author: Farah Suryandari, Anifa
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/59572
• Institution: Institut Teknologi Bandung

Tambaklorok is included in Kota Tanpa Kumuh program which means city without slum area by Dirjen Cipta Karya. Through the planning process, problems appeared from socio-cultural, environmental, and economic aspects. To begin with, according to Diana (2018), the planning process of Tambaklorok didn’t include its whole community. It leads to a statement Tambaklorok will ditch its residents. In addition, according to disaster map, Tambaklorok is in a high-risk flood-prone area with a 45-60 cm annual height of the flood. In the economic aspect, it is widespread wholesalers buy fishery products at a meager price. Based on the interview and observation, the fish auction has been absent for the past few years. Fish auction and culinary center can be the answers to the problems above. The fish auction can become the primary node of the fishery economy. Meanwhile, the culinary center can improve the image of Tambaklorok. By merging two functions, the fishery product cycle can spin faster and bring on economic acceleration. This facility will be placed in 7000 m2 land. Some critical issues were found in the design process: waterfront design, mitigation, and operational auction. Some points highlighted in waterfront design are maintaining water quality and environment, identity, public access, and community participation. Waterfront park concept settles this issue. Located in a flood-prone area, it needs fitted material uses and lots of absorption land. Circulation of the space related to fishery products is made as close as possible to maintain the handling quality. Wave is the main shape of the building. The wavy image is a response to the waterfront side and to reveal the fishery hustle. A building mass of three stories in height is placed. It uses a post and lintel construction system with additional water space below the building. This facility is divided into three zones, fishery, fish market, and culinary center.