INTERIOR DESIGN OF SPICE INFORMATION CENTER WITH OLFACTORY AND GUSTATORY SENSES APPROACH AS EDUCATIONAL TOURISM IN UBUD-BALI

• Main Author: Andjani Dewi, Riska
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/83184
• Institution: Institut Teknologi Bandung

Spices are one of the natural wealth of the archipelago from ancient times, which has many properties and processing techniques that are not widely known, the existence of this facility has the potential as an introduction to the world community regarding the involvement of spices in Indonesian culture and heritage. By designing an information center "RumaRamu" as a tourist facility as well as education to the community, especiallyto foreign tourists in the tourism area of Ubud, Bali. The purpose of this design is to create an information center facility that can help reviveand remind the spice route that has existed for thousands of years. This information center includes educational tourism facilities about spices, as well as facilities that can create new experiences by involving the senses of taste and smell. The research methods used in this research report are literature studies, field observations, and explorative methods by exploring the design of a spatial space with anolfactory and gustatory approach to the interior. The design of the Ruma Ramu spice information center is expected to promote the history of the spice route and its benefits, as well as a form of world recognition to non-domestic tourists, especially since Bali is an area visited by people around the world.