Kerangka Evaluatif Integratif dalam Desain Interior Kafe: Menghubungkan Sustainable Interior Design dan Karakter Third Place

Miky Endro Santoso; Tessa Eka Darmayanti

doi:10.36982/jsdb.v11i2.7174

Authors

Miky Endro Santoso Desain Interior, Fakultas Humaniora dan Industri Kreatif, Universitas Kristen Maranatha, Indonesia https://orcid.org/0000-0001-9117-0096
Tessa Eka Darmayanti Interior Architecture Programme, School of Housing, Building and Planning, Universiti Sains Malaysia, Malaysia

DOI:

https://doi.org/10.36982/jsdb.v11i2.7174

Keywords:

Interior Design, Recycled Materials, Social Interaction, Sustainability, Third Place

Abstract

Sustainable interior design studies tend to focus on the ecological performance of materials and systems, while studies on Third Place predominantly emphasize the quality of users’ social interactions within space. The separation of these two approaches indicates the limited availability of evaluative frameworks capable of examining ecological and social relations simultaneously in café interior design. This study aims to examine the integration of Sustainable Interior Design principles and Third Place characteristics in café interior design through an integrative evaluative framework. The research adopts a qualitative approach using a theory-driven evaluative case study strategy, with the interior design of Loka Rasa Café as a single case. The data consist of design documents, including conceptual narratives, spatial configurations, three-dimensional visualizations, as well as technical and material specifications, which are analyzed using an evaluative matrix based on sustainability and social space indicators. The findings reveal that ecological sustainability and Third Place characteristics do not operate as separate dimensions, but intersect in shaping the overall quality of interior space. Strategies such as the use of recycled materials, modular construction systems, and the optimization of natural ventilation and lighting not only enhance ecological performance but also reinforce spatial qualities that are inclusive, egalitarian, and conducive to social interaction. The novelty of this study lies in the development of an integrative evaluative framework that links ecological and social dimensions within a single indicator-based analytical model. The findings suggest that the quality of social interaction in informal public spaces can emerge as a direct consequence of sustainable design strategies. This study contributes to the development of a more holistic approach to interior design, although it is limited to a conceptual case and requires further validation through user-based empirical observation

References

Alfuraty, A. B. (2020). Sustainable environment in interior design: Design by choosing sustainable materials. IOP Conference Series: Materials Science and Engineering, 881, 012035. https://doi.org/10.1088/1757-899X/881/1/012035

Anggiani, M., Ayudya, R. D., & Sukmajati, D. (2025). Inclusion Coffee Shop As Third Place: User Design and Experience Perspective. Border: Jurnal Arsitektur, 7(1), 1–12. https://border.upnjatim.ac.id/index.php/border/article/view/782

Barber, L. B., & Münster, M. B. (2022). Aspects of openness in Hong Kong coffee shops. Interiors: Design, Architecture, Culture, 12(2–3), 284–306. https://doi.org/10.1080/20419112.2023.2166745

Bullock, C. (2024). Sustainable Interior Design (1st ed.). RIBA Publishing. https://doi.org/10.4324/9781003496168

Gnaba, H. A., Bashir, F. M., Al-Tamimi, N., Alshayeb, M. J., Rassas, N. H., Al-Sakkaf, Y. K., & Dodo, Y. A. (2025). Balancing heritage preservation with sustainability through interior design strategies and technological interventions in adaptive reuse projects. Energy and Buildings, 346, 116234. https://doi.org/10.1016/j.enbuild.2025.116234

Hadi, N. S., & Joedawinata, A. (2025). Interior Design as a Facilitator of Social Interaction: Analysis of Culinary Tourism in Bandung Creative Space. ARTic, 7(2). https://doi.org/10.34010/artic.v7i2.16190

Hafiyan, M. R., Insani, H. M., & Jayant, G. T. (2026). Redesain Meja Workshop Kayu untuk Praktik Mahasiswa Desain Produk Industri dengan Pendekatan SCAMPER. Besaung : Jurnal Seni, Desain Dan Budaya, 11(1), 80–104. https://ejournal.uigm.ac.id/index.php/Besaung/article/view/6858

Hamilton, O. (2018). Commoning Interior Design Pedagogy. Interiors, 9(2), 122–139. https://doi.org/10.1080/20419112.2019.1565678

Jeffres, L. W., Bracken, C. C., Jian, G., & Casey, M. F. (2009). The Impact of Third Places on Community Quality of Life. Applied Research in Quality of Life, 4, 333–345. https://doi.org/10.1007/s11482-009-9084-8

Kartika, W., & Herliana, E. T. (2026). Elemen-elemen Pendukung Desain Interior Cafe: Menciptakan Kenyamanan Psikologis untuk Generasi Z di Seturan Yogyakarta. Jurnal Teknologi Dan Manajemen Industri Terapan (JTMIT), 5(1), 218–229. https://jurnal-tmit.com/index.php/home/article/view/1302

Lee, E., Allen, A., & Kim, B. (2013). Interior design practitioner motivations for specifying sustainable materials: Applying the theory of planned behavior to residential design. Journal of Interior Design, 38(4). https://doi.org/10.1111/joid.12017

Liu, C., Chen, S., & Jin, Y. (2025). Evaluation of the Visual Environment of Community Third Places Based on Emotional Perceptions. Buildings, 15(12). https://doi.org/10.3390/buildings15122063

Lodhita, F., & Darmayanti, T. E. (2024). Tinjauan Aplikasi Green Design pada Interior Cafe Boundary di Bandung dengan Konsep Homey. JAUR (Journal Of Architecture and Urbanism Research, 7(2), 95–107. https://doi.org/10.31289/jaur.v7i2.8648

Makhathini, S. M., & Tinashe P. Kanosvamhira. (2026). Cafés of connection: exploring the social role of Third Places in Global South universities. South African Geographical Journal, 108(1). https://doi.org/10.1080/03736245.2025.2481859

Mangold, W. (2026). Atmosphere in interior design: perception, expectation, and the crafting of experience. Interiors: Design, Architecture, Culture, 1–20. https://doi.org/10.1080/20419112.2026.2628312

Mawardi, F. D., Ivan, M., Dzakwan, M., & Fadlillah, A. (2024). Aplikasi Material Rotan Pada Perancangan Table Lamp. Besaung: Jurnal Seni, Desain Dan Budaya, 9(2), 211–224. https://doi.org/10.36982/jsdb.v9i2.4079

Mehta, V., & Bosson, J. K. (2009). Third Places and the Social Life of Streets. Environment and Behavior, 42(6), 779–805. https://doi.org/10.1177/0013916509344677

Naaz, S., & Jain, K. (2024). Sustainable Interior Design: Strategies for Creating Eco-Friendly Spaces. ShodhKosh: Journal of Visual and Performing Arts, 5(1). https://doi.org/10.29121/shodhkosh.v5.i1.2024.1327

Nugroho, M. W. A., Susila, D. A., & Wibowo, D. (2025). Solusi Desain Meja Tamu Lipat Bagi Hunian Minimalis Dengan Keterbatasan Ruang. Besaung: Jurnal Seni, Desain Dan Budaya, 10(2). https://doi.org/10.36982/jsdb.v10i2.5304

Oldenburg, R. (2023). The Great Good Place: Cafés, Coffee Shops, Bookstores, Bars, Hair Salons, and Other Hangouts at the Heart of a Community (K. Christensen (ed.)). Berkshire Publishing Group. https://doi.org/10.2307/jj.9561417

Ordia, K. L. (2022). Nature-centered interiority as an urban social-spatial ecology. Interiors: Design, Architecture, Culture, 12(2–3), 356–372. https://doi.org/10.1080/20419112.2023.2177047

Ramadhina, R. A., & Sakya, K. A. (2026). The Psychological Impact of Instagrammable Cafe Interiors: The Case of a Santorini - Themed Room. Journal of Architectural Research and Design Studies, 10(1), 69–78. https://journal.uii.ac.id/jards/article/view/41343

Rashdan, W., & Ashour, A. F. (2024). Exploring Sustainability in Interior Design: A Comprehensive Systematic Review. Buildings, 14(8). https://doi.org/10.3390/buildings14082303

Rashdan, W., & Ashour, A. F. (2025). Biophilic Design: An Experiment in Teaching Furniture Design Studio. International Journal of Art & Design Education, 44(3), 561–580. https://doi.org/10.1111/jade.12552

Reich, Y., Lavi, E., & Shoham, K. (2025). What is the value of design theory? Proceedings of the Design Society , Volume 5: ICED25, 3391–3400. https://doi.org/10.1017/pds.2025.10353

Rezaei, N., & Felton, E. (2026). Between local heritage and global aesthetics: Bourdieusian perspectives on Tehran’s cafés. City, Culture and Society, 44, 100688. https://doi.org/10.1016/j.ccs.2026.100688

Santoso, M. E., & Darmayanti, T. E. (2025). Eksperimen Visual Arsitektur Vernakular: Refleksi Artistik Melalui Tiga Teknik Sketsa Rumah Panggung di Desa Wana. Besaung: Jurnal Seni, Desain Dan Budaya, 10(3), 694–717. https://doi.org/10.36982/jsdb.v10i3.6140

Setyaningrum, R. P., Pranajaya, I. K., & Dewi, N. M. E. N. (2025). Sustainable Interior Design for Urban Cafés: Integrating Urban Culture and Smart Technology to Enhance Work-Oriented Comfort. International Journal of Engineering, Science, and Information Technology (IJESTY), 5(3). https://doi.org/10.52088/ijesty.v5i3.1009

Sloane, M. (2015). Tuning the Space: Investigating the Making of Atmospheres through Interior Design Practices. Interiors: Design, Architecture, Culture, 5(3), 297–314. https://doi.org/10.2752/204191114X14126916211184

Taştan, H., & Serter, Ç. P. (2026). Spatial Characteristics and Social Interaction in Hybrid Third Places: A Case Study on Three Book Cafes. Buildings, 16(4). https://doi.org/10.3390/buildings16040792

Teasdale, R. M., Strasser, M., Moore, C., & Graham, K. E. (2023). Evaluative criteria in practice: Findings from an analysis of evaluations published in Evaluation and Program Planning. Evaluation and Program Planning, 97, 102226. https://doi.org/10.1016/j.evalprogplan.2023.102226

Zhang, Z., & Andersen, M. (2025). A review of the effectiveness of metrics for assessing human responses to biophilic environments involving views, shading, and interior design elements. Journal of Environmental Psychology, 105, 102669. https://doi.org/10.1016/j.jenvp.2025.102669