KUSWARA, RIDHO RIZKIANA (2025) PERENCANAAN SISTEM TATA UDARA PADA BANGUNAN RESTORAN DALAM MENENTUKAN BEBAN TERMAL UNTUK KENYAMANAN PELANGGAN. S1 thesis, Universitas Mercu Buana Jakarta.
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Abstract
The air conditioning system is a vital component in supporting customer comfort inrestaurants, particularly in tropical climates such as Indonesia. Optimal thermalcomfort not only affects customer satisfaction but also impacts the overalloperational performance of the restaurant. Therefore, a proper air conditioningsystem is essential to ensure indoor environmental quality. This study aims tocalculate the cooling load of a restaurant building and to select an appropriate airconditioning system based on the load capacity. The methodology includes collectingdata such as room dimensions, number of occupants, and equipment in each space,which were then calculated using the manual Cooling Load Temperature Difference(CLTD) method referring to ASHRAE standards. In addition, unit selection wascarried out using the Analytical Hierarchy Process (AHP) method to determine themost suitable cooling unit based on capacity and dimensional criteria. The resultsshow that the total cooling load of the restaurant is 180,779 Btu/h, with externalloads (walls, partitions, roof, glass) contributing 58,704 Btu/h and internal loads(occupants, lighting, equipment, infiltration, ventilation) contributing 122,075 Btu/h.The zone with the highest cooling load is the Dining Room, amounting to 63,033Btu/h or 35% of the total. Unit selection based on the Daikin product catalogindicates proper capacity matching for each zone, such as the Dining Room usingunit FDR200PY1 (indoor) and RZUR200PY1 (outdoor), while the Kitchen Area usesFBFC140DVM4 and RZFC140DY14. Based on the AHP analysis, the DuctConnection Type was selected as the best unit with the highest weight of 38%. Inconclusion, determining the cooling load capacity per zone combined with the AHPselection method results in an optimal and efficient air conditioning system designthat is well-suited to the restaurant’s spatial characteristics, thereby significantlyenhancing customer comfort. Keywords: Air Conditioning, Restaurant, Thermal Load, Unit Selection, AHP Sistem tata udara merupakan komponen vital dalam mendukung kenyamananpelanggan di restoran, khususnya pada kondisi iklim tropis seperti di Indonesia.Kenyamanan termal yang optimal tidak hanya berpengaruh pada kepuasan pelanggantetapi juga terhadap kinerja operasional restoran secara keseluruhan. Oleh karena itu,sistem tata udara yang tepat sangat dibutuhkan untuk menjamin kualitas lingkungandalam ruang. Penelitian ini bertujuan untuk menghitung beban termal pada bangunanrestoran dan menyeleksi sistem tata udara yang sesuai berdasarkan kapasitas bebantersebut. Metode yang digunakan mencakup pengumpulan data seperti dimensiruangan, jumlah orang, dan peralatan di setiap ruang, yang kemudian dihitungmenggunakan metode perhitungan manual CLTD mengacu pada standar ASHRAE.Selain itu, pemilihan unit dilakukan menggunakan metode Analytical HierarchyProcess (AHP) untuk menentukan unit pendingin yang paling sesuai berdasarkankriteria kapasitas dan dimensi. Hasil penelitian menunjukkan bahwa total bebantermal restoran sebesar 180.779 Btu/h, dengan kontribusi beban eksternal (dinding,partisi, atap, kaca) sebesar 58.704 Btu/h dan beban internal (penghuni, lampu,peralatan, infiltrasi, ventilasi) sebesar 122.075 Btu/h. Zona dengan beban termalterbesar adalah Dining Room sebesar 63.033 Btu/h atau 35% dari total. Seleksi unitmenggunakan katalog produk Daikin menunjukkan kesesuaian kapasitas untuk setiapzona, misalnya Dining Room menggunakan unit FDR200PY1 (indoor) danRZUR200PY1 (outdoor), sedangkan Kitchen Area menggunakan FBFC140DVM4dan RZFC140DY14. Berdasarkan analisis AHP, Duct Connection Typedipilihsebagai unit terbaik dengan bobot tertinggi 38%. Kesimpulannya, penentuankapasitas beban termal per zona dan metode pemilihan AHP menghasilkanrancangan sistem tata udara yang optimal, efisien, serta sesuai dengan karakteristikruang restoran, sehingga mampu meningkatkan kenyamanan pelanggan secarasignifikan. Kata Kunci: Tata Udara, Restoran, Beban Termal, Pemilihan Unit, AHP
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