DESIGN PRINCIPLES OF WALKABLE URBAN FOOD CORRIDOR PLANNING ON SABANG STREET, CENTRAL JAKARTA

• Main Author: Renata Ulina Sinaga, Maria
• Format: Final Project
• Language: Indonesia
• Subjects: Perencanaan wilayah
• Online Access: https://digilib.itb.ac.id/gdl/view/75342
• Institution: Institut Teknologi Bandung

Walking is one mode of transportation available to humans. Walking is another endeavour to make a city more sustainable. The government's obligation to accommodate pedestrian comfort and safety is to provide suitable pedestrian amenities. However, despite its numerous advantages, walking has not been completely supported with adequate pedestrian infrastructure in several locations. The government and other stakeholders have made different attempts to provide adequate pedestrian amenities. However, the planning and layout of pedestrian paths has thus far been done only based on general planning principles, with little regard for the characteristics and functions of the region, as well as the characteristics of pedestrians who use the area. The culinary tourism area is one of the areas with intense pedestrian activity, with the motive of walking as recreation and the characteristics of group visitors. The characteristics of these visitors need to be accommodated with appropriate pedestrian facilities. Therefore, this study intends to provide recommendations for the arrangement of pedestrian facilities in culinary tourism areas in order to create pedestrian-friendly culinary tourism areas, especially in the Jalan Sabang culinary corridor. This research was conducted using exploratory research methods, namely by exploring the actual conditions and needs for proper pedestrian facilities, as well as the characteristics and needs of visitors to culinary tourism areas to form the basis for formulating recommendations for this area arrangement. According to the literature review and review of the pedestrian friendliness measuring instrument that has been carried out, there are six criteria for pedestrian friendliness in the culinary tourism area, namely safety, security, convenience, aesthetics, connectivity, and integrated transportation mode. Based on the results of the questionnaire, most of the pedestrians who visited Jalan Sabang to enjoy culinary delights were private sector employees aged 18-25 years. Visitors mostly visit with friends, numbering 2-5 people. From the perceptions and preferences of visitors as well as the results of observations, it can be concluded that there are several components that need to be regulated for the arrangement of Jalan Sabang culinary corridors. The safety aspects can be improved by improving crossing facilities and policies for motorized vehicle drivers, security aspects can be improved by providing sidewalk lighting, lighting in spaces between buildings, as well as providing security facilities, while the convenience aspects is enhanced by physical improvements to the sidewalks, provision of street furniture, as well as improvements to pedestrian facilities with special needs.