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Abstrak :
Skripsi ini membahas mengenai perubahan ruang dapur seiring penggunaannya oleh manusia. Perubahan dilihat dari perbedaan makna dapur sebagai produk dan dapur sebagai proses. Dapur sebagai produk merujuk pada dapur ketika dirancang. Sedangkan dapur sebagai proses merujuk pada saat dapur digunakan untuk memasak. Perubahan dapur dapat dilihat dari berbagai event memasak yang berbeda. Dari analisis yang dilakukan, ditemukan bahwa kegiatan memasak di dapur membuat dapur menjadi aktif. Pada tiap event memasak, tingkat keaktifan dapur berbeda-beda. Tingkat keaktifan dilihat dari penggunaan titik-titik utama dapur yaitu tempat penyimpanan, tempat persiapan, tempat masak, dan tempat cuci. Temuan ini menunjukkan pentingnya melihat arsitektur tidak hanya dari sudut pandang perancangan, tapi juga dari sudut pandang penggunaan, terutama bagaimana penggunaan ruang dapat berubah-ubah. ...... This writing discusses the changes that occur in the kitchen due to human activities. Changes are considered from the different meaning of the kitchen as a product and as a process. Kitchen as a product refers to the kitchen when it was designed while kitchen as a process refers to the kitchen when it was used for cooking. Changes can be observed from a variety of events. From the analysis, it was found that the activity of cooking in the kitchen makes the kitchen become active. Each cooking event has different active level. These levels could be seen from the uses of the main points of the kitchen, such as storage, preparation area, cooker, and washing area. These findings indicate the importance of viewing architecture not only from the design perspective, but also from the use or dwelling perspective, especially how the use of space can be change through time.

Abstrak :
Many traditions in the world require women to master cooking at an early age. Cooking in a traditional kitchen (domestic area) – always attached to women – is often interpreted as an obligation and a form of women’s service to their families, spouses, children, and other people in their lives. Hence, cooking in the domestic space is an undefined job. When these activities shift to a public space, it becomes a profession, with a professional work area, and the workers are predicated professional chefs. Ironically, the professional kitchen, which people assume, could easily be run by women, is controlled and dominated by men. This study focuses on the experience of female chefs in professional kitchens, noting the problems they face and often hinder their career paths, explaining their low numbers. This qualitative study is a feminist perspective with data collection methods from in-depth interviews with female chefs in professional kitchens. The analysis of the primary data was conducted by applying the theory of gender at work developed by Aruna Rao. Our research shows that female chefs face multiple barriers working in professional kitchens: both subtle and overt discrimination, various types of oppression, conscious or otherwise, influencing their decisions when choosing between work and family. This study shows that during their careers female chefs frequently face various gender-based obstacles arising from ability, resources and support, social norms, and deep structures, as well as rules and policy.

Abstrak :
Skripsi ini membahas mengenai tata cahaya di dapur kopi dengan fokus pada tiga tahapan utama: penggilingan kopi, ekstraksi kopi, dan milk steaming. Tujuan utama penulisan adalah untuk mengetahui peran pencahayaan di dapur kopi dalam memenuhi kenyamanan visual bagi barista sebagai pembuat kopi. Dengan mengkaji pencahayaan di setiap tahapan, terdapat tiga parameter pengamatan meliputi: sumber cahaya, cahaya terhadap permukaan, dan pembuatan kopi. Studi kasus yang dilakukan menggunakan metode kuantitatif dengan mengukur tingkat iluminasi cahaya pada titik-titik tertentu di dapur kopi. Hasil studi ini diharapkan dapat memberikan pengetahuan mengenai kualitas tata cahaya yang diperlukan pada setiap tahapan pembuatan kopi. ......This thesis discusses lighting in a coffee kitchen with a focus on three main stages: coffee grinding, coffee extraction, and milk steaming. The primary objective of this paper is to determine the role of lighting in a coffee kitchen in fulfilling visual comfort for baristas as coffee makers. By examining the lighting at each stage, three parameters were observed: light source, light on the surface, and coffee making. The case study used a quantitative method by measuring the level of light illumination at certain points in the coffee kitchen. The results of this study are expected to provide insights into the quality of lighting required at each stage of coffee making.

Abstrak :
ABSTRAK
Polusi dapur dalam rumah tangga, terutama akibat penggunaan bahan bakar masak merupakan salah satu masalah kesehatan masyarakat yang berpengaruh terhadap kesehatan penghuni rumah, salah satunya pada balita. Penyebab kematian utama balita di Indonesia berdasarkan data WHO adalah pneumonia.untuk mengetahui hubungan polusi dapur rumah tangga dan kematian balita 0 ndash; 59 bulan di Indonesia berdasarkan data SDKI tahun 2012Hubungan antara polusi dapur rumah tangga dengan kematian balita dianalisis dengan menggunakan cox regressionPada kelompok balita anak pertama dengan BBLR risiko kematian akibat bahan bakar masak tidak aman dan dapur di dalam rumah adalah 1,4 kali 0,52 ndash; 3,78 dan risiko kematian akibat bahan bakar masak tidak aman dan dapur di luar rumah hampir tidak ada PR 1,03, 95 CI 0,25 ndash; 4,21 . Pada kelompok anak kedua dengan BBL normal risiko kematian akibat bahan bakar masak tidak aman dan dapur di dalam rumah adalah 1,76 kali 95 CI 0,9 ndash; 3,45 dan risiko kematian akibat bahan bakar masak tidak aman dan dapur di luar rumah lebih tinggi yaitu 1,83 kali 95 CI 0,8 ndash; 4,16 . Pada keseluruhan balita, didapatkan risiko kematian akibat bahan bakar masak tidak aman dan dapur di dalam rumah adalah 1,11 kali 0,76 ndash; 1,62 dan risiko kematian akibat bahan bakar masak tidak aman dan dapur di luar rumah 0,93 kali 95 CI 0,59 ndash; 1,48 .Risiko kematian balita meningkat pada rumah tangga dengan bahan bakar tidak aman berdasarkan letak dapur. Pada anak pertama dengan BBLR lebih rentan mengalami kematian akibat polusi udara rumah tangga, sementara pada kelompok anak kedua dengan BBL normal, berisiko untuk mengalami kematian akibat polusi udara rumah tangga. Kata kunci: polusi dapur rumah tangga, bahan bakar masak, letak dapur, kematian balita

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ABSTRACT
Kitchen pollution, mainly due to the use of cooking fuel is one public health problem that affects the health of residents, particularly in infants. The main cause of mortality under five in Indonesia based on data from WHO was pneumonia.This study aims to determine the association of kitchen pollution and under five mortality in Indonesia based on data from Demographic and Health Survey 2012.The association between kitchen pollution and under five mortality was analysed by cox regression method.Under five mortality for the first born children and low birth weight group, risk of death from polluting cooking fuels and the kitchen in the house was 1.4 times 0.52 to 3.78 and almost no risk of death from polluting cooking fuels and outdoor kitchens PR 1.03 95 CI 0.25 to 4.21 . While, for the second and subsequent born children with normal birth weight group, risk of death from polluting cooking fuels and the kitchen in the house was 1.76 times 95 CI 0.9 to 3.45 and the risk of death from polluting cooking fuels and outdoor kitchens home is 1.83 times higher 95 CI 0.8 to 4.16 . For total group of under five children, risk of death due to polluting cooking fuels and the kitchen in the house was 1.11 times 0.76 to 1.62 and the risk of death from polluting cooking fuels and outdoor kitchens 0.93 times 95 CI 0.59 to 1.48 .Risk to death increased in households with polluting fuel by the kitchen location. For first born child with low birth weight were more susceptible to death from household air pollution, while the second and subsequent born group of children with normal birth weight were at risk of death from household air pollution.Keywords kitchen pollution, cooking fuel, kitchen location, under five mortality

Abstrak :
Kegiatan memasak di dapur tradisional (area domestik) sering kali dilekatkan pada diri perempuan dan dimaknai sebagai kewajiban sekaligus bentuk pelayanan perempuan kepada keluarga, pasangan, anak-anak, bahkan orang-orang lain yang berada di dekat kehidupan si perempuan. Dengan kata lain, memasak di ruang domestik merupakan pekerjaan tidak terdefinisi. Namun ketika kegiatan memasak beralih ke ruang publik, berubah menjadi sebuah profesi, dengan area kerja yang disebut dapur profesional. Orang-orang yang bekerja di dapur tradisional diberi predikat chef profesional. Ironisnya, perempuan yang sejak berabad-abad lalu telah lekat dengan kegiatan memasak, justru sulit untuk memasuki apalagi menguasai dapur profesional yang sangat dikuasi dan didominasi laki-laki, mulai dari bidang ilmunya (tata boga) hingga industrinya. Sebagai sebuah keterampilan, memasak sejatinya adalah kegiatan yang dapat dilakukan oleh siapa saja, apa pun gendernya. Pada kenyataannya, kegiatan memasak baik di dapur tradisional maupun dapur profesional, selalu menempatkan perempuan pada posisi yang marginal dan tersubordinasi. Untuk mempelajari mengapa perempuan, yang kerap disebut sebagai “ratunya dapur tradisional”, justru sulit menguasai dan mendominasi dapur profesional. Untuk itu, kami membedah sejumlah penelitian terdahulu yang banyak menganalisis mengenai kehidupan kerja perempuan chef, termasuk berbagai bentuk ketidasetaraan gender di tempat kerja, yakni dapur profesional.    ......Cooking activities in traditional kitchen or in domestic area—which are always supposed to be related to women—are interpreted as obligation as well as a form of women's service to their families, spouses, children, and even other people who are close to women's life. In other words, cooking in the domestic area is an undefined job. Regardless of the fact, when cooking activities shifted to public space, it turned into a professional job, a work area which was later called as professional kitchen. People who work in such a professional kitchen are given the title of professional chef. Ironically, such a professional kitchen, that often thought to be easily controlled by women—who for centuries has always been related to cooking activities—is actually controlled and dominated by men, starting from its academic field (tata boga) to the industry. As a skill, cooking is actually an activity that can be performed by anyone, regardless of gender, not just women. In reality, cooking activities, both in traditional and professional kitchens, always place women in marginal and subordinate position. To learn why women, who are often considered as “the queen of traditional kitchen”, are difficult to control and dominate professional kitchens, we examine a number of previous studies that have analyzed the professional life of female chefs, including various forms of gender inequality in the workplace of chefs or the professional kitchen.

Abstrak :
ABSTRAK Penelitian ini membahas keragaman perilaku individu yang menggambarkan upaya berbagi dan tidak berbagi pengetahuan dalam interaksi antar individu di komunitas. Seiring berjalannya operasional restoran setiap hari, pegawai kitchen akan terus berbagi dan tidak berbagi pengetahuan saat melaksanakan tugas persiapan penyajian menu. Penelitian ini menemukan dua kategori empirik yang menggambarkan ketika pegawai kitchen tidak berbagi pengetahuan dan ketika pegawai kitchen menerima potongan pengetahuan yang tidak dibagi sebelumnya. Beberapa hal seperti kuantitas bumbu, jenis bahan, langkah pembuatan menu, dan pengalaman pribadi menjadi faktor-faktor yang mendukung terwujudnya keragaman perilaku pegawai kitchen dalam menjalankan tugas operasional restoran. Faktor faktor tersebut yang menggambarkan adanya praktik berbagi dan tidak berbagi pengetahuan yang diterapkan secara mandiri oleh pegawai kitchen. Penelitian ini menemukan bahwa berbagi dan tidak berbagi pengetahuan merupakan bagian dari proses pembentukan pengetahuan sesuai dengan model connectionism. Berbagi dan tidak berbagi pengetahuan dalam komunitas pegawai kitchen terjadi karena pengetahuan terutama yang tidak dibagi dinilai dapat menjadi pemecah masalah yang dihadapi pegawai kitchen pada level individu. Proses berbagi dan tidak berbagi pengetahuan sesungguhnya telah menjadi budaya yang hidup dalam komunitas.

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ABSTRACT This study discusses the diversity of individual behavior that illustrates efforts of shared and unshared knowledge in interactions between individuals in the community. As restaurant operations run each day, kitchen employees will continue applying their shared and unshared knowledge while carrying out their preparation tasks for the menu. This study found two empirical categories that describe when kitchen employees unshared knowledge and when kitchen employees receive pieces of knowledge that are unshared beforehand. Some things such as quantity of seasonings, types of ingredients, steps to make menus, and personal experiences are factors that support the realization of the diversity of kitchen employees behavior in carrying out restaurant operational tasks. These factors illustrate the practice of shared and unshared knowledge that is applied independently by kitchen employees. This study found that shared and unshared knowledge is part of the process of forming knowledge according to the connectionism model. Shared and unshared knowledge in the kitchen employees community occurs because knowledge, especially those not shared, is considered to be a problem solver faced by kitchen employees at the individual level. The process of shared and unshared knowledge has actually become a living culture in the community