Perancangan Industri Kuliner Tahu Di Kota Padang (Pendekatan Arsitektur Ekologi)

Diyo Dyandra Ridwan, Diyo Dyandra Ridwan and ELFIDA, AGUS and Nasril, Nasril (2023) Perancangan Industri Kuliner Tahu Di Kota Padang (Pendekatan Arsitektur Ekologi). Diploma thesis, Universitas Bung Hatta.

	Text Cover, Lembar Pengesahan, Surat Keterangan, Abstract, Daftar Isi, Daftar Gambar, Daftar Tabel.pdf Download (406kB)
	Text BAB I Pendahuluan.pdf Download (425kB)
	Text BAB VIII Penutup.pdf Download (65kB)
	Text BAB VIII Daftar Pustaka.pdf Download (83kB)
	Text Diyo Dyandra Ridwan_1910015111016_Laporan Perancangan Studio Akhir Arsitektur.pdf Restricted to Repository staff only Download (18MB)

Abstract

Perancangan Industri Kuliner Tahu di Kota Padang ( Pendekatan Arsitektur Ekologi) Diyo Dyandra Ridwan1), Elfida Agus1), Nasril Sikumbang1) 1)Program Studi Arsitektur, Fakultas Teknik Sipil dan Perencanaan, Universitas Bung Hatta Email: diyodyandra24@gmail.com, elfidaagus@bunghatta.ac.id, nasrilsikumbang@bunghatta.ac.id ABSTRACT Tofu production is traditionally used in big and small cities. Tofu is a well-known protein-rich food for Indonesians, with a simple and inexpensive manufacturing process. The Padang Tofu Culinary Industry aims to create a sustainable industrial area with potential in and around the city. Due to widespread consumption across different classes, the tofu factory is a potential industry. Qualitative data and literature studies are used to identify the function and shape of the required space. Keywords : Culinary Industry, Tofu Factory, Narrative, Development Industry

Actions (login required)

View Item