The application of Sundanese ergoculture in the product design of working device of culinary street hawkers at Bandung city

Putra, Edi Setiadi and Agusta, Aldrian (2018) The application of Sundanese ergoculture in the product design of working device of culinary street hawkers at Bandung city. In: Ergofuture International Joint Conference APCHI-Ergofuture. UNSPECIFIED. ISBN 978-602-294-020-3

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Abstract

In Bandung City, the empowerment culinary entrepreneurship was developed through the efforts of the spread of culinary centers in several strategic areas. This step is an action to parse of disorder and congestion, as well as dampen the angry residents are disturbed by the behavior of traders who tend to be apathetic about the community's efforts in creating the city of Bandung as a creative city and culinary city, which require ergonowical!y appropriate motto town atmosphere, namely: genah (beautiful], rnerenah (orderly] and tumaninah [comfortable), The city of Bandung is in need of the participation of all street hawkers culinary as an important subject in realizing the city environmental circumstances as the culinary tourism city. This is in line with some of the results of "search on empowerment hawkers, which is highly recommend the utilization of community of street hawkers as important element of the city development Observations in the field showed a tendency toward apathy symptoms toward of the ergonomicvalues, consumer behavior, urban culture, culinary manners and envfronment of life. Through the ethnographic approach and the culture of Sundanese ergonomic (or ergonomy principle in Sundanese culture) expected to be achieved successfully by optimizingthe application of the norm of Sundanese culture as the root of the culinary culture of the majority of people in Bandung city. Implementation of ergonomics in the physical form and the value of the Sundanese culture in the form of psychic, is a synergistic combination that can be applied in the product design of working device of culinary street hawkers, which is relevant to the identity of local culinary culture and to mutualistic synergy with the needs of the city.

Item Type: Book Section
Divisions: Karya Tulis Ilmiah
Depositing User: Asep Kamaludin
Date Deposited: 08 Aug 2018 04:12
Last Modified: 11 Dec 2018 01:00
URI: http://eprints.itenas.ac.id/id/eprint/142

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