ABSTRACT
ABSTRACT: The purpose of interior design is to solve human problems related to carrying out activities in spaces, in order to achieve comfort, safety, effectiveness and the development of productivity in accordance with human character and culture. People are regarded as the starting point of an interior design and also become the main character so they should get special attention, especially in the discussion of all things related to the design plan, since the design will be used by them to conduct their activities. Human activities are varied, depending on the time and place, which are restricted by the norms of human behaviour and sense as well as the position and role of the person carrying out the activity. One activity that is conducted in a house with special character devoted to subsistence activities is cooking, which is carried out in the kitchen. Cooking activities can be classified as half of all interior work and also as a tiring job. Cooking consists of three main activities namely preparation, washing and cooking. There are several things we have to prepare for cooking activities which can be accommodated well in the kitchen by undertaking the activities with special care and attention to the inhabitant’s social and cultural rights. The study was carried out by using descriptive qualitative research to describe the traditional activity in the area of a traditional Balinese kitchen. The purpose of this research is to find out what activities are really worthy to be accommodated in an appropriate facility to create a safe and comfortable kitchen interior and to support an increase of productivity in cooking activities. The data or the populations used in this study are 40 traditional houses in Labaksuren village, but there are only 10 houses which are eligible to be used as the subject of the study. The result of the study showed that the activities carried out in the house kitchen interior in the Semaja Bengkelsari village can be described as follows. Things should be prepared during the preparation activities: cabinets for food may be hung (langki) or not, and the washing of tubs, buckets, table and tools where cutting activities are done (talenan/ cutting board), and other equipment such as dingklik/stools for seating and also the water store. In processing activities, things that should be prepared are; furnace; pans, place for processing the food/bale-bale, and things needed during the food presentation activities, which have to be provided: the bench; bale-bale; cabinet food store which may be hung or not.
