Design and Cost Estimation of Modern Angkringan Cart
Abstract Views:
35 times
PDF Downloads:
22 times
Abstract
This research aims to develop an angkringan cart design derived from traditional angkringan inspiration to become modern, then parse the estimated manufacturing costs. The design concept combines traditional and modern elements using a three-wheeled motorcycle to increase mobility and appeal to millennials. The method used is descriptive qualitative with data collection techniques through interviews, observations, and literature studies. The results showed that the modern angkringan cart based on a three-wheeled motorcycle has a minimalist, aesthetic, and efficient design. The materials used include hollow iron, aluminium plate, and wood to ensure durability. Red, yellow, and white colours were chosen to increase visual appeal and branding. The estimated cost of making the cart includes the cost of purchasing a motorcycle, materials, painting, accessories, labour services, as well as unexpected expenses, with a total budget of around IDR 50,500,000. This design offers high flexibility in mobility and operational efficiency. Further studies can evaluate the effectiveness of the design and maintenance over a period of time to improve the performance of modern angkringan carts.
Downloads
References
S. Santoso and J. Harsono, “Pola Solidaritas Kelompok Pedagang Angkringan Di Kota Ponorogo,” Sosiohumaniora, vol. 16, no. 1, p. 87, Mar. 2014, doi: 10.24198/sosiohumaniora.v16i1.5685.
H. Prayatmoko, “Kearifan Angkringan,” DetikNews, Solo, Apr. 13, 2018.
A. E. N. Rizali, E. F. Jasjfi, and R. Emmanauli, “Tinjauan Semiotik Produk Pada Gerobak Makanan Ketoprak KhasDi Jakarta,” Jurnal Dimensi Seni Rupa dan Desain, vol. 18, no. 1, pp. 41–56, Oct. 2021, doi: 10.25105/dim.v18i1.10601.
Y. Sinatra, “Fenomena Angkringan Pada Hubungan Sosial Remaja Di Kota Mojokerto,” Jurnal Neo Societal, 2023, [Online]. Available: http://neosocietal.uho.ac.id/index.php/journal/article/view/24
R. A. Reyhan and R. W. Putra, “Perancangan Buku Ilustrasi Kuliner Aangkringan Dadalm Upaya Mendukung Potensi Kuliner Angkringan Di Daerah Pamulang,” PANTAREI, 2022, [Online]. Available: https://jom.fikom.budiluhur.ac.id/index.php/Pantarei/article/view/816
M. Erstiawan, “Penerapan SAK-EMKM Pada Kesenian Jaranan Turonggo Bimo Kertosono Sebagai Simbol Budaya.,” BIP’s JURNAL BISNIS PERSPEKTIF, vol. 12, no. 1, pp. 47–54, 2020.
L. Purwaningrum and al et, “Desain Gerobak Jajanan Raktyat Siap Saji Dengan Memperhatikan Kegiatan Pengguna Sehingga Dapat Melancarkan Kegiatan Produksi dan Penjualannya Serta Mendukung Promosi,” JPM : Jurnal Pengabdian Mandiri, vol. 2, no. 11, pp. 2267–2272, Nov. 2023.
D. Yuwono Riyanto, H. Budiarjo, and F. F. Mahmud, “Pengembangan Desain Produk Tas Kuliah Yang Efisien Bagi Mahasiswa Desain Di Stikom Surabaya,” CandraRupa : Journal of Art, Design, and Media, vol. 1, no. 1, pp. 7–14, Jan. 2020, doi: 10.37802/candrarupa.v1i1.37.
T. Wahyuningsih and A. Ernawati, “Perbandingan Estimasi Anggaran Biaya Antara Metode BOW, SNI Dan Kontraktor (Studi Kasus Proyek Sekolah Dan Puskesmas),” Skala, 2021, [Online]. Available: https://journal.ummat.ac.id/index.php/skala/article/view/4222
M. S. Erstiawan and M. P. Wangi, “Peran Anggaran dan Realisasi Anggaran Produksi Film Independen dalam Perspektif Akuntansi,” Efektor, vol. 10, no. 1, pp. 132–147, Jun. 2023, doi: 10.29407/e.v10i1.18667.
V. M. Widyadmono and L. E. Wijayanti, “Warung Angkringan Bertahan di Tengah Jaman: Membangun Kepuasan Melalui Kualitas Layanan,” JURNAL EKONOMI BISNIS …, 2023, [Online]. Available: https://www.jurnal.usahidsolo.ac.id/index.php/IAB/article/view/1257
Y. R. Erstiawan, MS, “Implikasi Corporate Social Responsibility dalam Perspektif Akuntansi pada Subsektor Telekomunikasi,” Jurnal Sosial Sains, vol. 2, no. 2, pp. 385–396, 2022, doi: https://doi.org/10.36418/sosains.v2i2.343.
M. Candraningrat, Januar Wibowo ; Erstiawan, “Efektivitas Strategi Pemasaran Dan Manajemen Keuangan Pada UMKM Roti,” DIKEMAS, vol. 5, no. 1, 2021, [Online]. Available: https://doi.org/10.32486/jd.v5i1.574
V. B. Jihad, Perencanaan Bisnis Kuliner Angkringan (Studi Perencanaan Bisnis Pada Angkringan Keliling Olin). repository.widyatama.ac.id, 2017. [Online]. Available: http://repository.widyatama.ac.id/xmlui/handle/123456789/14376
R. B. Shalihah and I. Pujiyanti, “Perancangan RUang di Bangunan Cafe Bertema Up-Angkringan dengan Efisiensi Kapasitas Ruang,” Journal of Architecture Student, vol. 1, no. 2, p. 95108, 2020.
D. Asmarandani, “Kion Rokok Di Wilayah Kaki Lima Studi Bentuk-Fungsi Antropometri-Ergonomi,” in Prosiding Seminar Nasional Pakar, Mar. 2018, pp. 111–116. doi: 10.25105/pakar.v0i0.2707.
D. Maulana and I. Binta, “Identifikasi Teritorialitas Kawasan Angkringan Kopi Joss,” Gewang : Gerbang Wacana dan Rancangan Arsitektur, vol. 3, no. 1, pp. 13–17, 2021.
M. S. Erstiawan, “Kepatuhan Emiten dalam Taksnomi Extensible Business Reporting (XBRL),” CAPITAL: Jurnal Ekonomi dan Manajemen, vol. 5, no. 1, pp. 71–85, 2021.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
- Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to Keluwih: Jurnal Sains dan Teknologi to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
- Articles published in Meraki: Journal of Creative Industries are licensed under a Creative Commons Attribution-ShareAlike 4.0 International license. You are free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided you give appropriate credit to the original author(s) and the journal, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
- By publishing in Meraki: Journal of Creative Industries, authors grant any third party the right to use their article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.
DOI: