Arumawa ilé: New Normal and Sustainable Café Concept in Turirejo,
Malang, East Java
Hayu Puspasari Saputri
a
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
th
, 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
a
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
Copyright
c
2022 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
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
2
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
2
– 1.7 m
2
is
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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276
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
(
mm
)
User
(p
ax
)
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
g
th
(
mm
)
Width
(
mm
)
User
(p
ax
)
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.
Arumawa ilé: New Normal and Sustainable Café Concept in Turirejo, Malang, East Java
277
• 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
2
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
2
.
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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280
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.
Arumawa ilé: New Normal and Sustainable Café Concept in Turirejo, Malang, East Java
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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