DESIGN STUDY OF ERGONOMIC KITCHEN FOR SMALL DWELLING WITH FAMILY INTERACTION CONCEPT

Baroto Tavip Indrojarwo Department of Industrial Design, Sepuluh Nopember Institute of Technology, Surabaya 60111 Indonesia, e-mail: baroto@prodes.its.ac.id Eko Nurmianto Department of Industrial Engineering, Sepuluh Nopember Institute of Technology, Surabaya 60111 Indonesia, e-mail: nurmi@sby.centrin.net.id Ellya Zulaikha Department of Industrial Design, Sepuluh Nopember Institute of Technology, Surabaya 60111 Indonesia, e-mail: ellya@prodes.its.ac.id

ABSTRACT
The function of kitchen at house can be optimized not only for preparing foods, but also for making interaction among family members. Kitchen must be designed to achieve ergonomic and interactive values, so that everybody who is working at kitchen can easily see others and must accommodate the needs of having meals together. This research is focused for family of small dwelling at Surabaya by qualitative and quantitative approaches. The target population is chosen because existing condition of their kitchen have many problems of comfort, safety, health and representation design. Besides of that, the target population is the biggest segment of consumer so that this research can drive to big demand. The quantitative method designed to identify user characteristics, dwelling and kitchen types, cooking behavior and ergonomic aspect. The qualitative method designed to identify frequency table of cooking and family behavior. The methods are developed by considering theories of kitchen design, zoning, configuration and lay-out. The research result is developed to a new concept of kitchen furniture design that is minimizing kitchen activities that must be done by facing wall, so that while working, mother can easily interact with others, supervise children, and do other tasks. The kitchen design of research result has module system that can flexibly be adjusted with any house configuration. Keyword: kitchen, interactive, ergonomic

1. INTRODUCTION A previous research with questionnaire method to a number of respondents in Surabaya has concluded that 92% person who works in kitchen by high frequency is woman and or mother. Meanwhile, trend of life pattern caused increasing of worker women. To families that have this pattern, it caused lesser interaction time of woman or mother amongst the family. Time of cooking and all preparation in the kitchen also contributes reducing interaction time of mother with her family. This phenomenon caused by that in Indonesia kitchen usually built with old concept that is cooking preparation as hidden activities and located on the back part of house. According to that concept, interaction of mother and other family members obscured by place and cooking preparation becomes separated with other activities at the same time. This research aims to dive recommendation of kitchen design that can be improve family interaction and ergonomically aspects. The design, as result of research, conceptualized to be implemented to small house that has generally applied the old concept of kitchen, especially in Indonesia. Other previous research notes that there are 61% of kitchen and

furniture designs are not designed by concerning family interaction and ergonomic aspect requirement. At present, role of kitchen is a center of family activity, so that kitchen is not just a cooking preparation unit but it also used as a place where the family members making many kinds of interaction. According to that, ergonomic principal such as anthropometric and cognitive consideration that influences comfort, safety, efficiency and productivity must be concerned while designing. 2. PROBLEMS How to design kitchen for small dwelling/house that can increase family interaction with considering ergonomic aspects, pervades: 2.1 Comfort and Health a. Height of kitchen table that provided by furniture manufacture or real estate developer, usually 85 cm, so that people who taller or smaller become not comfortable to work at the table. This condition caused fatigue while making cook preparation. b. Trash or garbage facility usually is a separated unit form the kitchen set. c. Stove unit, 2 stove of LPG, usually placed as just put on the kitchen table, so that the height increase about 20 cm. This condition caused fatigue while cooking. d. Other activities that cannot be accommodated in existing kitchen such as, making discussion inter family members, getting entertainment and having telecommunication. A recent research concludes kitchen as center of activity, besides as cooking facility it also used as creativity learning facility for children (www.sahabatnestle.co.id). e. Lighting is an important aspect of comfort to support activities in kitchen. 2.2 Safety a. Safety from fire b. Safety from cooking tools usage c. Safety from children activity 2.3 Efficiency a. Layout of kitchen furniture that based on activity flow b. Tools arrangement that based on activity flow 3. AIM AND BENEFIT OF RESEARCH This research aims to produce a model of ergonomic kitchen and a recommendation for kitchen design in small dwelling that considering: a. Evaluation of cooking behavior. b. Analysis of interaction needs in family. c. Norm of ergonomic aspects (efficient, safe, pleasant, well) towards working posture aspect (anthropometry), illumination, ventilation, temperature and noise. This research result is supposed to give a contribution in science and design, especially for kitchen user, furniture maker (especially kitchen furniture) and kitchen design consultant. 4. LITERATURE REVIEW Basic principle of kitchen lay out that has to be considered in designing kitchen that known as triangle principle, that is defining three main zone of activity: cooking zone, washing zone and logistic zone. This principle focuses on organization that to hinder cross circulation and keep short distance among the three activities. A simple understanding of that can be illustrated below:

Figure 2 Corridor type kitchen

Figure 3 U-type kitchen

Figure 1 Single line type kitchen (I-type)

Figure 4 L-type kitchen

Figure 5 Island type kitchen

Nevertheless, the kitchen types above can be functionally optimized adjusted with provided space or room dimension. Akmal (New Indonesian Kitchen Design Inspiration, 2008, pp 44) recommends how to choose kitchen type relates to space dimension (some occasional cases in Indonesia house), as follow:
Table 1 Kitchen type recommendation based on space size
Space Size 2m X 3m 2m X 4m 2m X 5m 3m X 3m 3m X 4m 3m X 5m 3m X 6m 4m X 4m 4m X 5m 4m X 6m Single Line 9 9 9 9 9 9 9 o o o Corridor x x x 9 9 9 9 o o o Kitchen Type L X X X 9 9 9 9 9 9 9 U x x x o 9 9 9 o o o Island x x x 9 9 9 9 9 9 9

Notes: 9 = applicable; x = not applicable; o = applicable but not recommended

4.1 Cooking Zone According to Love (2005), height of preparation table must be same as height of waist so that arm can be relaxed while working. For harder working type, height of table prefer to little lower from standard. 4.2 Clean Water Zone/Washing Zone With reference to activity washes, Love (2005) recommends double sink than single sink. With double sink, plate can be washed at one sink and rinsed at other sink. Such also moment wash food-stuff, one sink can be used to wash temporary fish other sink can be

washed vegetable. Akmal (2005) gives recommendation of implementation of kitchen safety in washing area as follows: a. Sink height must as according to user so that unnecessary stoop to reach out for base basin. The best height of sink is about 70 - 80 cm from floor. b. Utility of area wash such as pipe and water exile channel must closely meet, not leak and condense. 4.3 Storage Zone Storage zone covers storage of food stuff/material, cooking tools/appliances and also eating-drinking tools/appliances. Main furniture of this zone is cabinet in various types. Basic principle of defining cabinet type is to make categorization of cabinet needs due to its function. Freezer is a cabinet to keep food materials freeze. Freezer must be located where its back side have a good ventilation so that it can be optimally used in safe and efficient (Love, 2005) 5. METHODOLOGY 5.1 Data Collecting Data collecting has been done either through quantitative also qualitative. The quantitative data gathered by questionnaire technique in order to generate trend of user behavior representatively. The concept of questionnaire is to detect and identify: a. Characteristics of target user. b. Technical problems such as: house type, kitchen area size and kitchen furniture design. c. Kitchen zoning types (cooking zone, washing zone and storage zone). d. Cooking behavior, pervades food stuff/materials that is typically consumed, cooking tools that is typically used, family behavior that is typically relate to kitchen activities. e. Ergonomic aspect and design aspect of existing kitchen. 5.2 Sampling Technique Sampling technique that used in this research: a. Target Population Sample unit: household who lives in house types of 21 m2, 36 m2 or 45 m2 at Surabaya, with age between 20 - 39 years old (parents) Element: father, mother and children Stage: live 6 months or more b. Sampling Technique Sampling technique used is stratified sampling, that is sample with young family segmentation with age between 20 - 39 years old parents, 17 years old children (school age). The parent income is around IDR 2 - 5 millions per month. Analysis that will be done is descriptive analysis that will produce a frequency table. This analysis also used to detect attribute stage most play a part in decision making to choose furniture kitchen. 6. DISCUSSION 6.1 Identification of Respondent and Frequency at Kitchen Gender respondent in this research is dominated by woman or mother as big as 92%, while only 8% is man or father. This condition is indicated that character of a woman or mother has a close relation to kitchen activities so that will has a big influence to define kitchen design. Profession status of respondent is dominated by housewife as big as 56%, while private employee is 22%, public employee is almost 22% and others is less than 1%. This proportion is indicated that most of respondent is one who very often splash direct with activity at kitchen.

Respondent frequency that resides in kitchen to do activities for 4-5 times a day as big as 29%, for 2-3 times as big as 28%, for 3-4 times as big as 27% and 0-1 and 1-2 times a day as big as 16%. This condition can be concluded that respondent often makes activity at kitchen as much as minimum 2 times a day with @15-30 minute. 6.2 Identification of Technical Aspects Technical identification for ergonomic kitchen design will be discussed about existing facilities in a kitchen along with tools that used in each activity. Technical identification form is displayed into descriptive statistics so that will make easy on data analysis. The following is steps of technical identification that are: a. Identification of United Space to Kitchen Kitchen that built in independent/closed space as big as 48%, kitchen that unite with dining room as big as 29%, kitchen that unite with another space (bathroom, washing space, etc) as big as 16% and kitchen that unite with family room as big as 7%. This condition is indicated that respondents kitchen space doesn't unite with other space at a large part and unite with dining room or family room at other part. i. Kitchen Type About 38% of respondent has L-type kitchen, 29% has I-type, 15% has corridor type and the rest has U-type and island-type. It indicates that most of respondents kitchen type is accustomed to independent space based on L-type and I-type. ii. Kitchen Furniture Design Existing kitchen furniture is designed by respondents own design as big as 61%, furniture that bought from shop as big as 27% and the rest is furniture that provided by the house developer. It indicates that a large part of existing furniture are own design so that it is susceptible towards ergonomic aspect and family interaction concept. b. Identification of Cooking Zone Identification of cooking zone is an analysis about all cooking tools/facilities of respondents kitchens that categorized as: i. Stove Equipment Respondent that has LPG stove of 12 kg is 69%, respondent that has LPG stove of 3 kg is 17% and respondent that has non-LPG stove is 14%. About 51% of the respondent that has LPG stove hasn't owned LPG tube depositor cupboard. This condition is indicated that LPG tube storage for security is less applied. ii. Slicing Place Most of all respondent has slicing place in their kitchen. Slicing place that unite with other kitchen part is about 48%, slicing place that an independent unit is about 44% and the rest 8% is kitchen without slicing place. iii. Pestle Place Most of all respondent has pestle place in their kitchen. Pestle place that unites with other kitchen part is about 52%, independent pestle place unit is about 30% and 18% is kitchen without pestle place. iv. Food Preparation Table About 39% of preparation table unites with other space, 29% is independent preparation table and 32% has no preparation table. This fact is indicated that preparation table is seldom provided by respondent. v. Cooking Tools Almost of all respondents has owned cooking tools that used in doing cooking activity. All respondent has rice spoon, knifes and dishes/plates. Television and radio are very rare provided in kitchen, by only 12% and 16% of respondent that has these facilities.

The following table shown average condition of respondents kitchen tools:

Table 2 Cutlery usage average
No 1 2 3 4 5 6 7 8 9 10 11 12 13 Kitchen Tool big pan pan pannikin big frying pan frying pan little frying pan frying spatula ladle rice spoon clamp knife plate eats plate table Average Total 2 3 3 2 2 2 3 3 3 2 4 21 7 Standard Deviation 1.26 1.36 1.54 0.82 1.46 0.78 1.40 1.49 1.12 0.74 2.08 19.70 4.21 No 14 15 16 17 18 19 20 21 22 23 24 25 26 Kitchen Tool food basket glass cup mug saucer mortar cutting board slicer magic jar rice cooker blender television radio Average Total 2 15 8 6 9 2 2 1 1 1 1 1 1 Standard Deviation 1.20 10.68 4.69 7.71 8.13 1.38 0.80 1.29 0.47 0.35 0.41 1.21 0.00

c. Identification of Washing Zone Identification of washing zone is an analysis about all washing tools/facilities of respondents kitchens, categorized as: i. Sink Types Sink types categorized as: about 62% is one basin with leak table type, 14% is two basins type, 13% is one basin without leak table and 1% is other types. ii. Other Washing Facility (Besides Sink) Respondent that has other washing facility is about 90% and only about 10% has sink. From the 90% above, about 71% has water tap and 29% has squatted washing basin. It indicates that quite a lot respondent has accomplished cutlery washing facility. iii. Washing Methods of Kitchen Tools In washing cutlery, respondent that prefers direct immersion method in basin is about 54%, direct poured from tap is about 32%, and other methods is about 14%. d. Identification of Storage Zone Identification of storage zone is an analysis about all required storage facilities of respondents kitchens that categorized as: i. Refrigerator About 46% of respondent has refrigerator to keep freeze food-stuff, 38% has refrigerator that used to keep various food-stuff, and 16 % has no refrigerator. ii. Depositor Cabinet/Cupboard About 79% of respondent has specific depositor cupboard, 20% has depositor cupboard used to keep various food-stuff, and 1 % doesn't has depositor cupboard. iii. Plate/Dishes Cabinet About 76% of respondent has specific dishes cabinet or rack, 11% has cabinet that used to keep foods and kitchen tools, and 13 % has no dishes cabinet. iv. Rice Depositor About 43% of respondent has specific rice depositor, 5% has depositor used to keep various food stuff, and the rest about 52 % has no rice depositor. 6.3 Identification of Behavior The following is identification of respondent cooking behavior:

a. Identi ification of Food-Stuff F Ident tification of food-stuff is s used to detect type and kind of fo ood-stuff usu ually consum med by respondent of f small dwell ling society. The followi ing is problem identifica ation of: T of Food d Stuff i. Type T Type of food d stuff that usually u consu umed (almos st every day y or per 2-3 days) by ab bout 65% of respo ondent is fres sh food stuff f, about 26% % is instant fo ood stuff and d the rest ab bout f stuff with w instant recipe. It ca an be conclu uded that so ociety of sm mall 9% is fresh food welling pref fer to fresh food fo stuff. dw ii. Method M of Providing Fo ood M Method of pr roviding food that usuall ly provided (almost provided every day or per 2-3 days) by abou ut 73% of re espondent is s by own co ooking, abou ut 23% by bu uying food and a bout 4% by other metho ods, such as catering ser rvices. It can n be conclud ded that soci iety ab of small dwel lling prefer to t fresh food d stuff that will w be proces ssed at kitch hen. M of Sh hopping iii. Method M Method of food stuff shopping (every y day or per 2-3 days) by about 51% % of respond dent is s done to inf formal flea market, m 33% % is done to traditional m market and 16% is done e to su upermarket and a others. It I can be con ncluded that t society of s small dwelli ing prefer to do sh hopping at tr raditional ma arketplaces. ification of Cutlery C (Ki itchen Tools s) Utility b. Identi Ident tification of cutlery utili ity is used to o detect freq quency usag ge by respon ndent. It can n be concl luded that 93 responden nts is very often o (almost t every day or per 2-3 days) d use to ools that described d as s figure 6. Five F devices s are often or o very often n used by re espondent, i.e.: i knife e and plate is 92%, gla ass is 88%, sutil (fryin ng spatula) i is 86% and enthong (r rice spoon n) is 81%. Whilst W other r 5 devices a are seldom used, u i.e.: big frying pa an is 11%, big pan is i 18%, slice er is 18%, ja apit (clamps) ) is 27% and d basket is 3 31%. "Frequency of Cutlery Usage" U
90 80 70 60 50 40 30 20 10 0 80 67 55 9 59 51 86 86 74 75 58 6 36 2 24 16 10 16 28 82 6 63 64 50 52 45 61 60

Sum of Respondent

6.4 Ident tification of f Family Beh havior Patte ern Trend towards t Kit tchen Activi ities

Panci Besar Panci Sedang Panci Kecil Wajan Besar Wajan Sedang Wajan Kecil Sutil Irus Enthong J i Japit Pisau Piring Makan Piring Saji Bakul Gelas Cangkir Mug Lepek Cowek Tlenan Slicer Magic Jar Rice Cooker Blender

Cutlery Figure e 6 Diagram of o cutlery usa age frequency y

Identification of family behavior pattern trend towards kitchen activities is used to detect respondent social activity with family in cooking food or having some activities together at kitchen. Besides, the identification can also be used to analyze respondent hope towards social activity that can provide at little dwelling kitchen. The following is analysis that used to identify respondents social behavior pattern: a. Important-performance diagram of family behavior pattern towards kitchen activity i. Attribute of kitchen that most supported and needed is a kitchen condition that supports family having meals together, family members helping mother/woman in doing kitchen activity and family members doing other tasks at kitchen. This attribute must be existed in this research. ii. Attribute of kitchen that not supported but most needed is a kitchen condition that fulfills to supervise children. This attribute must be improved in this research. iii. Attribute of kitchen that most supported but not needed is a kitchen condition that supports listening radio. This attribute can be denied in this research. iv. Attribute of kitchen that not supported and not needed is a kitchen condition that supports watching television. This attribute can be distinct in this research. b. Gap Analysis of family behavior pattern with kitchen activity Gap analysis aims to detect biggest negative gap (-) between fact value and hope value in the kitchen attributes. After that, paying attention to the attribute that has biggest gap and then doing some treatments to it so that can decrease the gap. The gap analysis results are: i. Kitchen condition that can support together activity has value of -25.6 ii. Kitchen condition that can support other jobs/tasks has value of 20.6 iii. Kitchen condition that can support supervising children has value of 19.2 6.5 Identification of Ergonomic Aspects Identification of ergonomic aspects used to analyze every tool at small dwelling kitchen that supports activity at kitchen in this time. This identification can be used to detect notergonomic condition in doing some activities so that necessary to design by repairing appropriate of ergonomic norm to achieve pleasant and safe working within kitchen. a. Identification of Working Posture Working posture identification is used to detect usual working pattern of respondent: i. Height of Table Surface About 49% of respondent answers that when washing and doing other activity, height of table surface is higher or lower from waist. It can concluded that working position towards workbench/table top height has not fulfilled ergonomic standard so it can cause working accident, illness, or fatigue in relative long time working. ii. Working Position of Washing About 66% of respondent is standing, and 34% is squatting and sitting. Average time used in washing is 16.385 minutes with standard deviation of 10.87 minutes. It identifies that there is a lack of ergonomic aspect because this condition needs much more energy and often causes cramps. iii. Working Position of Frying About 94% of respondent is standing, and 6% is squatting and sitting. Average time used in washing is 21.7 minutes with standard deviation of 21.23 minutes. It identifies that there is a lack of ergonomic aspect because it needs much more energy. iv. Working Position of Pulverizing Almost a large part of respondent pulverizing position (56%) is standing, while the rest (44%) is squatting and sitting. Average time that used in washing is 10.5 minutes with

standard deviation of 7.64 minutes. It identifies that there is a lack of ergonomic aspect because it needs much more energy and often causes cramps. v. Working Position of Slicing Almost a large part of respondent slicing position (75%) is standing, while the rest (25%) is squatting and sitting. Average time that used in washing is 10.67 minutes with standard deviation of 7.67 minutes. This condition identifies that there is a lack of ergonomic aspect. vi. Working Position of Decorating and Preparing Food Almost a large part of respondent slicing position (86%) is standing, while the rest (14%) is squatting and sitting. Average time that used in washing is 9.63 minutes with standard deviation of 8.07 minutes. It identifies that there is a lack of ergonomic aspect. b. Identification of Working Healthy Identification of working healthy is used to detect working healthy that often done by respondent. The following are problems that analyzed in this identification: i. Kitchen Cleanliness 1. Separated Trash As big as 68% of respondent has provided trash that separates wet and dry rubbish. 2. Frequency of washing tool/cutlery About 20% 50% of respondent is very often, 33% is often and 4% is seldom. 3. Frequency of mopping floor As big as 20% of respondent is very often, 41% is often and 39% is seldom. 4. Frequency of mopping cooking table surface About 32% of respondent is very often, 43% is often and the rest 25% is seldom. 5. Frequency of throwing rubbish at precise category As big as 24% of respondent is very often, 24% is often and the rest 52% is seldom. ii. Kitchen Comfort 1. Sum and position of lamp Respondent kitchen that has 1 lamp is 62%, 2 lamps is 31% and 7% is more than 3 lamps. Average power of lamp is 18 W with standard deviation of 13.67 Wt. This indicates that average of kitchen condition is quite illuminated (bright). Lamp located at the middle of kitchen and centered is 70%, at the sides and scattered is 23% and 7% is at other locations. 2. Sum and position of window About 45% of respondent kitchen has 1 window, 21% has 2 windows and 24% has no window. About 39% has window at side of cooking area, 20% at behind of cooking area, 17% at front of cooking area and 24% has no window. This condition declares that average of kitchen doesnt have good air circulation. 3. Sunlight through kitchen Respondent kitchen that has ability of entering sunlight is 82%, and the rest 18% doesnt have. It declares that average of kitchen condition is quite bright at daytime. 4. Heat of kitchen Heat of respondent kitchen caused of frying is 52%, caused of stove is 27% and the rest is never heat condition. This condition declares that average of kitchen heat condition is under enough controlled. 5. Noise of kitchen Noise of respondent kitchen at high level is 21%, at medium level is 58% and at low level is 21%. This condition declares that average of kitchen condition has good treatment in noise reduction.

iii. Kitchen Safety 1. Position of LPG tube About 53% has LPG tube in a cabinet-near stove, 10% in a cabinet at other part of house, 33% without cabinet-near stove and 4% in a cabinet-far from stove. It identifies that average kitchen is insufficient safety requirement of tube explosion. 2. Placing of Hot Goods About 40% has specific place of hot goods, 33% has place of hot goods unites with other area, 27% has no place of hot goods is. It indicates that average kitchen is a lack treatment towards hot goods. 3. Knife place About 40% has specific place of knife, 57% unites with other area and 31 % has no place of knife. It indicates that average kitchen is safe from sharp tools. 7. CONCLUSION REMARKS On reflection of analysis above, this research got conclusion about kitchen design concept: interactive and ergonomic. Interactive concept defined as that kitchen design must: a. Accommodate one who is cooking can easily see other family members. b. Accommodate activity of messes together with. c. Accommodate doing other job/task, such as supervising child. d. Minimize facing the wall when doing activity, so that can increase interaction. Whilst Ergonomic concept based on anthropometric study defined as: a. Comfort i. Ideal body posture of slicing. Table height for slicing appropriates to posture is 90 cm. ii. Ideal body posture of pulverizing. Table height for pulverizing appropriates to posture is 70 cm (minimum). iii. Ideal body posture of cooking. Stove table height for cooking appropriates to posture is 70 cm. Its position is lower than existing condition and same with other table surface. iv. Ideal body posture of washing. Sink table height appropriates to posture is 90 cm, same with stove and vegetable cutting table. v. Configuration arrangement based on device/tools priority. Placement of tools based on usage priority applied from data questionnaire. b. Triangle zone of ergonomic working based on blocking area (zoning) and configuration c. Safety i. Placement of sharp tools and fragile tools must be separated at different zone. ii. To hind fire and explosion caused of LPG, the tube must be placed not too close to stove and supported with air-duct facility.

Figure 7 Module configuration model of kitchen with I type, U type and L type

Kitchen design that applied from this research, developed in modular concept, so that module configuration can be adjusted to each condition small dwelling and the consumer taste. This research concludes an ideal configuration as shown as fig 7 that its arrangement has been

adjusted to analysis of kitchen activity and tools priority. Example implementation of the kitchen design concept can be figured as fig 7. Kitchen placement suggested to be placed as a unit space with family room, so that working area that face to wall can be minimized during working activity. According to that woman or mother that is working at kitchen can keep supervising children and the environment. Benefits of this configuration are: a. Woman or mother that is working at kitchen can also do other jobs/tasks, such as: supervising children, teaching children about cooking/kitchen work, watching TV that usually placed at Figure 8 Module configuration models of L type-kitchen family room, and others. b. Kitchen lighting can be designed unite to lighting of family room or other rooms closed to. c. Other family member can be attracted to help or involve in kitchen. d. Kitchen can be a center of family activity. According to the conclusion above, this research can be developed to kitchen for more complex dwelling types, such as bigger house and apartment. This research can also be developed to other function and user, such as restaurant kitchen, hotel kitchen, dormitory kitchen, hospital kitchen and even kitchen for special usage (disaster). In facing bigger demand and industrial standard, the kitchen design of this research result can be developed to modular kitchen produced by industrial method that can supply kitchen needs to broader society as like as other furniture. The research can also oriented to specific study that supported kitchen design, such as kitchen based on Indonesian behavior, culture, style, representation, etc. REFERENCES
Akmal, Imelda, 2005, Kitchen - Art Configuring House, (In Indonesia), Second Edition, Gramedia, Jakarta Akmal, Imelda, 2008, New Indonesian Kitchen Design Inspiration (In Indonesia), Third Edition, Gramedia Jakarta Amelia, Rizki, 2004, Design of Field Kitchen for Disaster Victim, Final Project of Industrial Design Department ITS, Surabaya ASP, Sunaryo, 2006, Kitchen Space, Kanisius, Yogyakarta. Kriswanto, 2005. Design of Kitchen Set for House Type of 36 Housings at Surabaya and Sidoarjo, with Kitchen Size of 2,25 m2 5 m2, Final Project of Industrial Design Department ITS, Surabaya Kasali, Rhenald, 2003. Take Aim Indonesia Market: Segmentation, Targeting, Positioning, First Edition, Gramedia, Jakarta Love, Gilly, 2005. Making Ideal Kitchen, Second Edition, Gramedia, Jakarta Nurmianto, 2004, Ergonomics : Concept and Its Applications, Second Edition, Widya Guna Press, Jakarta Rose, Sue, 2003. 100 Creative Ideas for Kitchen, EsensiErlangga, Jakarta