Arumawa ilé: New Normal and Sustainable Café Concept in Turirejo,

Malang, East Java

Hayu Puspasari Saputri

Department of Interior Design, Petra Christian University, Siwalankerto 121-131, Surabaya, Indonesia

Keywords: New Normal, Sustainability, Café Design.

Abstract: The Covid-19 Pandemic has affected every part of the world, including Indonesia. This situation had

influenced interaction activity by evolving it from social activity to digital technology activity. This article is

one of the creative activities of students during the pandemic in the form of conceptual ideas for the interior

design of public spaces particularly, cafés. Arumawa ilé is a sustainable design concept focused on spaces

supported by technology to minimize physical contact to support new normal habits. Arumawa ilé embraces

naturalism with the implementation of open space organization and circulation to maximize natural light

which is expected to create energy-efficient space and also heed the need to fulfill health aspects for the

users. Arumawa ilé twines modern design with the utilization of local resources and manpower to create a

sustainable space that can provide comfortable, healthy, and safe space for the users in the new normal era.

The design thinking method is used in the design process. The result of the process is the design concept

of Arumawa ilé café by following the 17 Sustainable Development Goals namely, regarding good health and

well-being and also covers sustainable cities and communities focusing on utilizing local human resources

and materials.

1 INTRODUCTION

Since March 2020, World Health Organization

(WHO) has announced Covid-19 as a worldwide

pandemic. As of April 20

, 2021, the Task Force for

the Acceleration of COVID-19 Handling reported

1,614,849 confirmed positive cases of COVID-19 in

Indonesia (Komite Penanganan Covid-19 dan

Pemulihan Ekonomi Nasional, 2021). This figure is

balanced with the recovery rate of 90% making the

Indonesian government begin to establish new

normal conditions in people's daily lives.

The definition of the new normal has a significant

impact on all facets of human life, including

interpersonal interactions. Interaction is any behavior

between two or more individuals that is mutually

beneficial, as well as any behavior that impacts one

individual with another (Rummel, 1976). According

to the Minister of Health’s Decree on Community

Health Protocols in Public Places and Facilities, there

is a necessity for adjustments to the design of public

spaces in response to changes in management and

https://orcid.org/0000-0002-3974-0095

action at all levels of society, especially for business

owners and consumers. The presence of these rules

raises concerns about how a design will help to carry

out activities within limitations.

The value of Sustainable Design is an important

point and must be implemented into the design.

Sustainable Design develops from the concept of

energy conservation and environmental

empowerment; however, the value of sustainability is

not just shown in using local resources, but also in the

ability of a design to evolve over time without

succumbing to the ebb and flow of fashion. As a

result, the United Nations (UN) established 17

Sustainable Development Goals to guide

sustainable development.

Considering the two points above, the need for a

public space design that can accommodate the

community’s needs is important. The community

cannot conduct any gathering activities comfortably

during the post-pandemic period. Additionally, space

that is capable of fulfilling the criteria of

274

Saputri, H.

Arumawa ilé: New Normal and Sustainable Café Concept in Turirejo, Malang, East Java.

DOI: 10.5220/0010750900003112

In Proceedings of the 1st International Conference on Emerging Issues in Humanity Studies and Social Sciences (ICE-HUMS 2021), pages 274-284

ISBN: 978-989-758-604-0

sustainability must be included in the future

development of public spaces.

2 METHODS

The design development is based on the Design

Thinking method. The Design Thinking method is the

comprehensive thought process that aims to produce

a solution that starts from an empathetic

understanding of an event experienced by humans to

a sustainable result based on the needs of its users.

The Design Thinking stages that were used (see

Figure 1), consisted of Empathize, Define, Ideate,

Prototype, and Test. (Stanford University, 2010) This

method is used because it enables the design to be

more applicable to user needs by passing through the

stage of direct understanding. This method enables

users to find what they are searching for and desire

during a pandemic while remaining compliant with

established sustainable design requirements.

Figure 1: The Design Thinking Stage

2.1 Empathize

The first stage of Design planning is Empathize

(Empathy). This stage is considered the center of the

centralized design process. This stage is about

understanding and comprehending the user to

construct a pleasant and sustainable design.

Empathize stage is done by conducting literature

studies on design objects through books or journals,

as well as virtual observations.

2.2 Define

The second stage of the design process is Define. In

this stage, the data from the Empathize stage is

processed. The data collected was then processed to

determine the problem statement as a reference point

for spatial design. This stage is performed by the

implementation of the empathy map technique. The

Empathy map is a method that helps designers to

understand design needs from a user

perspective. (Ferreira et al., 2015).

2.3 Ideate

The third stage of café design is Ideate, which is the

process of transitioning problem formulation to

problem-solving. At this stage, a sketch is made to

realize the idea that was brought. This ideate process

is conducted in an Online Focused Group Discussion.

Each group member presented an alternative layout

during the Focused Group Discussion process. For

each alternative, an analysis of the advantages and

disadvantages of each layout is conducted to

determine the best layout possible. After determining

the appropriate alternative layout, the idea is created

collaboratively through online discussions.

2.4 Prototype

The fourth stage of this design is to create a three-

dimensional model from the Ideate stage design idea

that has been adjusted to a previously made concept.

The ideas that have been developed must be vividly

visualized (Mueller-Roterberg, 2018). The three-

dimensional rendering results were then analyzed and

discussed. The flaws discovered during the three-

dimensional model development were then corrected

and evaluated in the next step.

2.5 Test

The last stage of the design thinking process is the

Test stage. The design is evaluated at this stage for its

fit with the concept and ability to meet user needs.

This process is cyclical, which enables it to be

repeated and returned to previous design stages

(Brown & Katz, 2009). In this process, it was not

done directly, but by the Esa Unggul competition

judges, who then announced the judgment results to

the participants via email. The design created, was

able to fetch second place.

3 RESULTS AND DISCUSSION

The implementation of the design thinking stages is

depicted in Figure 2. The first stage to create the

Arumawa ilé: New Normal and Sustainable Café Concept in Turirejo, Malang, East Java

275

concept was Empathize Stage. This stage was

conducted through virtual observation. Via virtual

observation, the data collected is in the form of field

data and literature studies. The data obtained was then

implemented and integrated into concepts and

considered when devising the space design. Although

the data was collected virtually, it can fulfill the data

requirements that were needed.

Figure 2: Design Thinking Implementation.

Apart from virtual observations, the Empathize

Stage was also performed by conducting literature

studies via journals and books related to the topics

such as Sustainable Design, New Normal, and also

Restaurants and/or Cafés. This step was done to

ensure that the topic discussed is as accurate and as

relevant as possible.

3.1 Site Data

From the virtual observations that were conducted,

the following data are obtained (Figure 3):

Location: Turirejo Village, Malang, East Java

Land Size: 72 m

Figure 3: Design Object Location. Source: Google Maps.

The location of this café has the following placement

point:

North Boundary: Vacant land / Resident’s House

South Boundary: Vacant land / Resident’s House

West Boundary: Vacant land / Resident’s House

East Boundary: Vacant land / Resident’s House

3.2 Literature Study

3.2.1 Café Definition

The word ‘Café’ is derived from the French word for

coffee. A café is both a place to relax and a place for

social interaction. As with restaurants, cafés usually

serve food and beverages to customers, with a variety

of menu options available.

3.2.2 Café Requirements

The café has unique space or individual requirements.

Individual movement space of 1.4 m

– 1.7 m

needed. The design of the café focuses on the user’s

comfort to sit and visit for an extended period.

3.2.3 Café Service Theory

Café has several service systems, including:

• Self Service

Customers may perform service tasks

themselves through a self-service system. This

method is regarded as very familial, as

customers come and take whatever food or

beverage they desire. The customer would then

proceed to the cashier to make payment.

• Waiter or waitress to Tables

Today's most commonly used service system.

Visitors enter and are led to their seats, after

which the waiter collects their orders and serves

them food. The visitors then will make payment

to the cashier.

• Counter Service

This is a service system in which visitors place

food orders in a specified area that displays the

desired food. Payment is usually made

concurrently with the order process.

• Automatic Vending

This system is a system that uses automatic

machine technology. Visitors will put their

money into the money slot provided, then they

will select the food or beverage they choose.

The machine will then issue the ordered food or

beverage.

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3.2.4 The Requirements for Forming Elements

of Interior Space in a Café

Flooring

Easy to clean, waterproof, flat, and non-slip, and the

intersection of the floor and wall should not be a dead

corner.

Wall

Flat wall surface, is easy to clean and wall

construction is not made in duplicate.

Ceiling

The surface is flat, easy to clean, there are no

unexpected holes and, the minimum ceiling height is

2.4 meters.

Furniture

When designing furniture for a restaurant, the focus

should be on comfort and functionality. Additionally,

an appealing aesthetic must be considered. Since

furniture can impact the environment or atmosphere

of a space, the arrangement of the furniture should be

adjusted regularly to avoid being fatigued when in the

room. Wood is a frequently used material in furniture

design. Many advantages exist in wood. Apart from

being abundant, wood is also fairly easy to process.

There are several types of wood; some are processed

while others are solid; it all depends on their

requirements.

The furniture that was commonly used in café design

is as follows:

Chair

The guideline for determining the size of a chair is

that the seat height is about 40 - 42 centimeters. The

height of the lumbar point is 33 centimeters. The seat

width is 44 centimeters. The depth of the seat is 33

centimeters (Panero, 1979)

Table

While tables come in a variety of shapes, the ellipses,

squares, and rectangles tables are the most frequently

seen in restaurant settings. A restaurant should have a

variety of table shapes, as long as the space permits.

The square table design is the most efficient.

Additionally, the table arrangement is customized to

the restaurant’s needs or concept.

According to Soekresno, restaurants must be

equipped with tables of different shapes and sizes,

specifically round and rectangular tables, to facilitate

arrangements within an order. (Soekresno, 2000)

Table 1: Round Table Measurements.

Diameter

(

)

User

)

600 2

800 3

900 4

110 5

1250 6

1400 8

1550 10

1850 12

2200 14

2500 16

Table 2: Square Table Measurement.

Len

(

)

Width

(

)

User

)

800 625 2

850 850 4

1250 800 4

2500 800 6

3750 800 12

3.2.5 Sustainable Interior

Sustainable Interior is an interior approach that aims

to meet current needs without compromising the next

generation’s needs. Three points must be considered

when designing a sustainable interior, namely:

• Social Quality: Relating to social relationships

from inside to outside the building

• Prosperity: Relates to decisions that are oriented

towards economic empowerment

• Space: Relates to design decisions that take into

account environmental issues of the space.

3.2.6 Sustainable Building

• Healthy Building: A healthy building is

constructed using materials that are both healthy

and environmentally friendly. The Healthy

Building idea is then applied by the use of

locally sourced materials such as rattan and teak

wood. Additionally, simple-to-use materials

such as epoxy or glass may also be used to

maintain hygiene during a pandemic.

• Resource Conservation and Efficiency:

Resource conservation is achieved through

buildings that use resources efficiently. Waste is

minimized and divided into categories. The

implementation is done by providing many

openings to conserve electricity, especially in

lighting and ventilation.

• Ecocyles: The cyclic ecology is closed by

generating thermal and electrical renewable

energy.

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• Location: To adapt to local conditions, sites

must be studied concerning nature, the

environment, and community structures, as well

as human activity. The design incorporates local

materials and is constructed by local craftsmen.

3.2.7 New Normal Protocol

Based on the Decree of the Minister of Health of the

Republic of Indonesia, the New Normal Protocol that

must be adhered to in the work environment

(Keputusan Menteri Kesehatan Republik Indonesia,

2021) is as follows:

• Measurement of body temperature using a

thermo-gun as an initial preventive screening

stage.

• Availability of a place to wash hands or hand

sanitizer.

• Setting the distance between visitors to a

minimum of 1 meter for each activity. Avoid

crowds at a central point

• Mandatory use of masks

Several other resources also have created their social

distancing guide. According to Neufert (Figure 4),

social distancing distance is about 1.5 m - 2 m.

Figure 4: Social Distancing Standart based on Neufert

illustrated. Source: Sarah Ajaj, 2020.

This standard will later be used in the design as a

preventive measure to tackle the spread of COVID-

19.

3.2.8 Naturalism

The natural concept in design is one element that can

contribute to a sense of peace and relaxation

(Anggraeni & Rahmanea, 2019). The use of natural

or imitation materials with the texture of elements

such as water, air, soil, vegetation, and rocks can

enhance the concept of nature in design. Additionally,

plants can help strengthen the concept of nature by

providing transitional elements. Vegetation creates an

inviting and welcoming transformation, adding the

space to a natural and intimate feel. The use of

vegetation can be in the form of plants in pots and

vertical gardens. (Pratiwi &Wahyudie, 2017)

3.3 Programming and Analysis

Based on the findings of the Empathize process, the

data gathered is then evaluated and brought into the

next stage, The Define Process. The Define Process

was done through the use of an Empathy Map (Figure

5). An empathy map is a tool that was used to achieve

a deeper understanding of the users. The empathy

map is used to determine 4 major points to discuss:

what the user thinks, says, feels, and does. It will help

to determine what the user needs and wants in a public

space, notably in cafés.

The Empathy map shows that users say that they

need a place to hang out safely. They need a space

that accommodates long hangouts with adequate

safety and cleanliness of the area. The users were also

afraid of the Covid-19 pandemic and the rapid

changes that happened, they wish to be able to do

their activities normally.

They also stated that they were tired of staying in

their house all the time. Staying inside their home

feels stuffy and tiring because their rest space also

becomes their workspace. This creates blurry lines

between work and rest, resulting in inadequate rest or

even inefficient work performance.

They also feel anxious and bored locked down in

their houses. The higher the restrictions created for

lockdown regulation, the greater decline of social

gatherings, and the greater perceived changes in life

were associated with higher mental health

deterioration. Moreover, a subjectively hypothesized

stay-at-home order was correlated with impaired

mental health. Some of the users also express their

concern about sustainability in their daily life and ask

the possible way to change.

Through this method, the data gathered then

analyzed further and then concluded that the major

problem is the need for public space that can

accommodate the New Normal while also addressing

the need for sustainable design. The public space is

also expected to be a resting space for people. To

accommodate these problems, the café needs the

following facilities with the following criteria:

• Dining Area

This area is designed for visitors to enjoy and eat

casually. The chairs are arranged to be attached to the

conveyor belt that is used to deliver food. The

environment created must be calm, safe, and easy to

clean. The dining area also must cater to the social

distancing requirements

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Figure 5: Empathy Map.

• Kitchen/Bar

Open counter with a not-too-wide kitchen. The

café serves only snacks and light meals. The

space must be made of a material that is easy to

clean, resistant to heat, and waterproof, such as

granite, glass, or aluminum. The Kitchen and Bar

also have to cater to the safety of the user inside.

• Toilet

Provided to meet customer needs. It must be easy

to clean to provide sanitation.

• Photo Spot

To attract visitors to the café by adding aesthetic

elements by designing the entrance and adding

vegetation. The photo spots must be created by

utilizing local resources and materials to push the

growth of local craftsmen further.

Through the analysis that has been made, the problem

stated was then solved by using the zoning and

grouping method. In the beginning, five zoning and

grouping alternatives were formed, as given in Figure

6. It is then evaluated based on its function and

aesthetics. Due to the pandemic, this evaluation was

done using the Online Focus Group Discussion

method. Although the discussion was done virtually,

the team did not face any problem discussing the

alternatives that were made.

The mapping results were then selected based on

the suitability and ability of the layout to fulfill the

needs. Therefore, the selected layout is layout 1

combined with layout 4 (see Figure 7).

The result shows it can produce a layout which is

analyzed as follows:

The kitchen area is located in the front, allowing

users to see their food being prepared directly,

creating a sense of security and entertainment for the

visitors. The corridor area will serve as a screening

area, providing the thermo-gun and hand sanitizer as

a basic screening step.

Figure 6: Zoning and grouping.

Figure 7: The final zoning and grouping.

The customer then uses the wayfinding that was

created as a motion guide, to minimize physical

contact. The service system used in the design of this

café is Self Service. Through a self-service system,

visitors can see the menu and place food orders

without the assistance of waiters using QR codes,

minimizing physical interaction between users and

also speeding up the order process creating a dynamic

and efficient service system. The dining area is

located near the kitchen area, this space placement

enables food delivery through the Conveyor Belt. The

food on the Conveyor Belt would be covered by an

acrylic sheet box to ensure food hygiene before

reaching the customer.

3.4 Design Concept

The next stage is Ideate Process. After determining

zoning and grouping and the need of the user, a

general concept was then created together in a group

with several boundaries that will be applied to the

design itself.

The concept that was raised was Arumawa ilé.

Arumawa ilé was taken from the Sanskrit language

Aruna which means sun, mawa which means

Arumawa ilé: New Normal and Sustainable Café Concept in Turirejo, Malang, East Java

279

carrying, and ilé which means continuation so that it

means the sun that brings continuity (Sanskrit

Dictionary, nd.). The solution that wants to be

presented in the arumawa ilé concept is to prioritize

sustainable design, supported by technology that

minimizes physical contact. The meaning of the

aruna or sun was implemented by applying the

concept of naturalism with wide openings to

maximize sunlight so that it constructs an energy-

efficient and healthy space. The primary goal was to

provide a comfortable, healthy, and safe environment

for visitors in the new normal era.

The layout of the Arumawa ilé café design has a

total area of 40 m

with an L-shaped layout which has

a length of 8 meters and a width of 6 meters (see

Figure 8). The size of the layout was determined by

the competition brief that the café area could not be

more than 40 m

Figure 8: Layout (design by Hayu, Melissa, and Olivia).

Figure 9: Material scheme.

The materials used are as follows (see Figure 9):

Aluminium

This material was used in the design of window trim

and furniture legs. Additionally, this material was

used in the design of conveyor rail food. The material

was chosen for its effortless maintenance. Aluminium

is considered a sustainable material because of its

long lifespan.

Frosted Acrylic Sheet

This material was used on the design floor as a cover

for the LED strip as a wayfinding and motion guide.

This wayfinding was created as a method to create a

sense of controlled movement to prevent the spread

of unwanted viruses or bacteria and to create a sense

of security in the new normal situation. Acrylic was

chosen because it was easy to clean so that it could

maintain the cleanliness of the room in the café,

catering to the new normal concept which one of the

main concerns is sanitation.

Glass

Glass is widely used in counters and windows. Glass

provides maximum natural lighting. Glass also

enables the food display to ease the visitor about the

food that they order. The nature of glass is also easy

to clean so that it can maintain the cleanliness of the

café and cater to the new normal concept which is

sanitation.

Concrete

Concrete is applied to floors and walls. The texture of

concrete creates a sense of nature and calmness, this

produces an environment which not only complacent

but also delightful for the users.

The concrete is finished using epoxy to accentuate

the texture of the concrete and also for easy cleaning.

Woven Rattan

Woven rattan is used for decoration, especially in

photo spots at the Main Entrance. Woven Rattan was

chosen because it is one of the main productions in

Turirejo village, Malang. By using woven rattan,

visitors can see first-hand the quality of the products

produced, so that they can support economic

development in the village.

3.5 Colour Scheme

Each colour has been demonstrated to have the ability

to influence mood, emotion, and reaction, as well as

a physical and spatial image as a whole (Grant-Hays,

and Kimberley A, 2003). The colours used are warm

hues that convey a sense of warmth inspired by nature

(see Figure 10). Visitors will feel at ease and secure

in this café and will stay for an extended period, even

during a pandemic (Annisa & Lestari, 2021). The

brown colour was inspired by the natural colour of

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meranti wood, the Grey colour was inspired by the

natural shade of stones, and the yellow colour was

inspired by the sun. The colour Brown is applied to

most of the furniture such as counters, tables, stools,

and decorations. The colour Yellow became the focal

point of the design object applied on the items of

furniture such as chairs. The colour Green appears as

an accent colour in the design through the application

of vegetation scattered around the area.

Figure 10: Colour scheme.

3.6 Furniture Scheme

The furniture design used is modern minimalist by

adhering to the natural concept as a design accent.

The furniture design is chosen so that users can feel a

refreshing atmosphere that can create a calm feeling

when they visit the café (see Figure 11). Lockdown

can be a bit stressful and depressing to a lot of people

(Gaidhane et al., 2020), by choosing this particular

type of design, is expected to bring calmness and

relaxation to the users (not only the customers but

also the employees) creating a happier and better

community. The plant that was used such as

Monstera, various types of succulent, Hoya Carnosa,

and Spider Lily; can be found locally so that they

could live and thrive indoors also these plants are

relatively easy to maintain (see Figure 12 and 13).

Figure 11: Counter area furniture scheme.

Figure 12: Dining area furniture scheme.

Figure 13: Photo spot furniture scheme.

3.7 The Design Perspective

Based on the sketches and discussions that have been

done at the Ideate stage, sketches are then visualized

into 3D model renderings as follows (see Figures 14-

21).

Figure 14: Café façade.

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281

The perspective of the outdoor façade reveals the

use of a saddle roof, which is expected to maximize

circulation while minimizing rainwater runoff due to

high rainfall. Additionally, the roof features skylights

to help reduce the expense of lighting with electricity.

Figure 15: Counter area perspective.

This café is divided into four different zones:

Main Entrance, the Photo Spot, the Dining Area, and

the Counter. Employees can enter from the side door

to avoid contact with visitors. The café has a capacity

of up to 12 visitors.

The dining area is divided into two areas, one for

four people and another for two. Users in the dining

area must adhere to the wayfinding on the floor to

maintain user circulation, as the café area is quite

narrow. Additionally, the wayfinding procurement

aims to prevent unwanted contact between users, thus

reducing the spread of the Covid-19 virus. This area

offers a view of Malang from the top of the hill and is

decorated with a variety of vegetation to create a calm

and natural atmosphere.

From the moment they enter, users are presented

with interesting views, specifically photo spots. In the

waiting area, there is a body temperature

measurement and hand sanitizer to comply with the

government’s new normal regulations.

Figure 16: Dining area perspective.

Figure 17: Hand sanitizer.

Additionally, there are two photo spots in this area

that can attract visitors to this café. Through this

photo spot, the café will become a destination for

community visits outside of Malang, thus increasing

the income of the people who live in the vicinity of

the photo spot. This can be accomplished by using

vegetation that can be found locally, such as

Monstera, Succulent, Hoya Carnosa, and Spider Lily.

Plant pots are made of earthenware and woven rattan.

By using woven rattan, the café can help and promote

rattan craft workers in Malang. This area features

hanging plants that contribute to the area’s natural

appearance.

The application of LED lights for wayfinding on

the floor helps to guide visitors away from potential

contact during a pandemic. The counter area is

separated from the dining area by plant pots. The

closure with plant pots helps to limit the user’s

movement to prevent contacting another user.

Figure 18: First photo spot.

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Figure 19: Second photo spot.

Figure 20: Floor wayfinding and potted plant as a divider.

This design is using Conveyor Rail Food System,

the goal is that food can be served easily while

reducing direct contact between employees and

customers so that it will reduce the spread of the virus.

There is also a QR code on each table as a solution to

ordering food without having to be assisted by

employees.

Figure 21: Conveyor Rail.

4 CONCLUSIONS

The café design with the new normal and sustainable

concept “Arumawa ilé” aims to provide a solution

regarding the implementation of the new normal

concept in the community and to fulfill the need for

sustainability in design. Based on the design results,

it can be concluded, namely:

• The design thinking stage is very helpful in

solving the latest problems that exist in society

• The use of conveyor food rails can be the answer

to reducing physical contact during a pandemic,

as well as increasing the efficiency of the food

serving process.

• The choice of concepts, materials, and colours

used in the design is the answer to design needs

that want to raise the value of sustainability and

the new normal concept.

ACKNOWLEDGMENTS

The author would like to say sincere thanks to Dr.

Laksmi Kusuma Wardani, S.Sn., M.Ds., and Dr.

Yusita Kusumawarini S.Sn., M.Ds. for their guidance

in the process of writing this paper. The author would

also like to thank Ms. Olivia Gunawan and Ms.

Melissa Gunawan for their hard work and effort to

collaborate and create the Arumawa ilé Café Concept

together with the author. Lastly, we realized that this

paper has a bit of weakness, therefore we would love

to receive some critiques and suggestions.

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