Electronic Theses and Dissertation

ABSTRAK
Banda Aceh memiliki kekayaan warisan budaya dan sejarah yang sangat beragam, termasuk tradisi kuliner tradisional yang bernilai tinggi. Namun, seiring dengan pesatnya arus globalisasi dan modernisasi gaya hidup, keberadaan kuliner tradisional Aceh mulai terpinggirkan oleh tren makanan modern atau cepat saji. Di sisi lain, fasilitas publik yang ada di Banda Aceh, seperti Taman Seni dan Budaya Sultanah Safiatuddin, umumnya lebih banyak menampilkan representasi kebudayaan dalam bentuk sandang, papan, serta sejarah administratif dan monumen, sementara aspek gastronomi atau pangan tradisional belum terakomodasi secara optimal sebagai pusat edukasi dan rekreasi yang komprehensif. Penelitian dan perancangan tugas akhir ini bertujuan untuk merancang sebuah fasilitas pusat galeri kuliner yang representatif, edukatif, dan rekreatif di Kota Banda Aceh guna melestarikan serta memperkenalkan warisan kuliner khas Aceh dari berbagai kabupaten/kota.
Metode perancangan dilakukan melalui analisis komprehensif terhadap kondisi eksisting tapak, regulasi tata ruang (RTRW Kota Banda Aceh), studi preseden bangunan sejenis baik nasional maupun internasional, serta analisis kebutuhan ruang berdasarkan proyeksi demografi dan kunjungan wisatawan hingga tahun 2032. Pendekatan perancangan yang digunakan adalah Arsitektur Eco-Cultural, yang memadukan prinsip keberlanjutan ekologis (efisiensi energi, penghawaan alami, dan pengelolaan lansekap hijau) dengan nilai-nilai kultural lokal (transformasi motif ukiran tradisional Aceh, penerapan konsep tata massa kontekstual, serta narasi spasial gastronomi). Hasil akhir dari perancangan ini berupa dokumen rancangan tapak, gubahan massa bangunan, sistem struktur, utilitas, serta detail interior dan eksterior yang selaras dengan kearifan lokal dan prinsip arsitektur hijau.
Kata Kunci: Pusat Galeri Kuliner, Banda Aceh, Arsitektur Eco-Cultural, Kuliner Tradisional Aceh, Perancangan Arsitektur.

ABSTRACT Banda Aceh possesses a rich and diverse cultural and historical heritage, including highly valuable traditional culinary traditions. However, alongside the rapid currents of globalization and lifestyle modernization, the existence of traditional Acehnese culinary arts has begun to be marginalized by modern or fast-food trends. On the other hand, existing public facilities in Banda Aceh, such as the Sultanah Safiatuddin Arts and Cultural Park, predominantly display cultural representations in the form of clothing, traditional housing architecture, administrative history, and monuments, while the gastronomic or traditional food aspect has not been optimally accommodated as a comprehensive educational and recreational center. This final project research and design aims to design a representative, educational, and recreational culinary gallery center in Banda Aceh to preserve and introduce the distinctive culinary heritage of Aceh from various regencies and cities. The design methodology is conducted through comprehensive analysis of site conditions, spatial planning regulations (Banda Aceh City RTRW), precedent studies of similar buildings at national and international levels, and spatial requirement analyses based on demographic projections and tourist visits up to 2032. The design approach applied is Eco-Cultural Architecture, which integrates ecological sustainability principles (energy efficiency, natural ventilation, and green landscape management) with local cultural values (transformation of traditional Acehnese carving motifs, contextual massing arrangement, and gastronomic spatial narratives). The final output of this design comprises site layout documentation, building mass composition, structural and utility systems, as well as interior and exterior details harmonious with local wisdom and green architecture principles. Keywords: Culinary Gallery Center, Banda Aceh, Eco-Cultural Architecture, Traditional Acehnese Cuisine, Architectural Design.