KITCHEN FURNITURE DESIGN FOR VEGAN USERS WITH REVERSIBLE DESIGN APPROACH (CASE STUDY OF PRODUCTIVE AGE VEGAN USERS IN JAKARTA)

• Main Author: Windari Dewi, Fida
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/67440
• Institution: Institut Teknologi Bandung

The increasing public awareness of environmental and health issues due to the rapid access of information and the ongoing Covid-19 pandemic has made a conscious lifestyle practiced by people of productive age in Jakarta. One of them is the vegan lifestyle, marked by the increasing number of Vegan or Cruelty-Free products on the market. This vegan group not only pays attention to their diet, but all the products they consume and all the activities they do. So that there is an urgency to adjust the needs related to space activity programs, especially the kitchen. In addition, materials selection and respon to the environment become references in the kitchen design process. For this reason, the kitchen design with reversible design approach expect to answer Jakarta's residential issues regarding the limited space issue and the individual urgency of living a more sustainable life through the vegan lifestyle. This research used qualitative research methods in the form of design thinking with the stages of empathize, define, ideate, and evaluate. The design thinking stages were carried out descriptively and theoretically, including (1) identifying problems related to the vegan lifestyle and limited space, (2) conducting a precedent study by comparing similar previous kitchen designs, (3) conducting interviews and observations of vegan users regarding motivations, ways of living and activities in the kitchen, (4) concepting a kitchen design referring to the vegan user's needs and kitchen design standards, and (5) conducting descriptive and theoretical evaluations and evaluations by respondents. Vegan users attach importance to the freshness of food ingredients. Users usually do shopping activities once a week by buying enough food ingredients to cook within that time. Activities carried out in the preparation area include cutting, peeling, soaking, and mixing, while sauteeing is the most frequent activity in the cooking area. Other cooking activities include boiling, frying and toasting. Other activities they usually do while cooking are watching Youtube or listening to podcasts, and doing paper works in the dining room. Users cook in small portion to avoid leftovers and reheat leftovers using the microwave. Technically, the furniture design in the kitchen uses a joinery system without glue or screws to avoid damaging components in the assembly process. This kitchen design uses ecofriendly and vegan materials such as laminated bamboo boards, stainless steel, and glass. The design is presented schematically in the form of sketches, technical drawings, 3D drawings, and digital perspectives. This research expect to become a design recommendation for the needs of vegan users in the kitchen and become one of the solutions in addressing the issue of limited space in Jakarta.