Design Of Serveware For Sanggar and Sapitan Lidah With Kawung Pattern Decoration On Bayat Earthenware Material For Bale Raos Restaurant, Yogyakarta
Abstract
The design project is about designing serveware for sanggar dishes and sapitan lidah dishes at Bale Raos restaurant, Yogyakarta and modified to the characteristics of the local ceramic industry in Yogyakarta. Sanggar and sapitan lidah are one of the dishes at Bale Raos, a speciality restaurant which is the Yogyakarta Palace. Therefore, the purpose of this design is to produce a product design for serving sanggar and sapitan lidah dishes that enhance its dining experience as one of special dishes of Yogyakarta Palace. To achieve this goal, an approach is used by utilizing the cultures that live in the Yogyakarta Palace environment. The design process is carried out using the Standford Design Method, which begins with exploring and reviewing restaurant operations, dishes, as well as image and culture starting from architecture, everyday products, and decoration that apply in the Yogyakarta Palace environment. The resulting design output is a product design set of serveware with Kawung decoration, which consists of a grill set and a plate that utilizes the interaction between the user and the product so it enhances the dining experience in eating the special dishes of the Yogyakarta Palace. The design result offers a novelty value because until now there has not been a set of serveware similar to the product in this paper.
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References
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