The Multisensory Concept Applied in the Room of Spices Aroma at the Indonesian Spice Museum

DOI

10.2991/978-2-38476-495-2_22How to use a DOI?

Keywords

Aroma; Multisensory; Museum; Spices; User Experience

Abstract

Today’s museums are required to be able to keep up with trends and technology, one of which is implementing user experience in the form of multisensory concepts in a museum. Indonesian spices are valuable and diverse commodities that have a distinctive aroma, therefore, the Indonesian Spice Museum presents a multisensory concept as a part of its exhibition, namely the Multisensory Spice Aroma Room to introduce spices in the form of aroma. This research was conducted using a qualitative method, with data taken in the form of literacy and observation, which are presented in the form of images, tables and descriptions. The spice aroma room is the last area in the museum’s permanent exhibition storyline, an exhibition room where visitors use their sense of smell to directly smell the collection of Indonesian spices in the museum, as well as the aromas from several areas of the exhibition room that have been passed previously. The room is designed by paying attention to the psychological aspects of the sense of smell and other supporting senses to maximize the visitor’s space experience. This exhibition room applies 3 multisensory functions, namely the aroma of spices as a museum object, the aroma of spices as a source of information, and the aroma of spices as a form of user experience. Through research on the application of museum user experience through the concept of multisensory aroma, it is hoped that it can be useful for the progress of museums in Indonesia so that they can keep up with the dynamics of society that continue to develop.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Sharlene Sharlene
AU  - Mariana Mariana
AU  - Eddy Supriyatna
PY  - 2025
DA  - 2025/12/29
TI  - The Multisensory Concept Applied in the Room of Spices Aroma at the Indonesian Spice Museum
BT  - Proceedings of the International Conference on Economics, Business, Social, and Humanities 2025 (ICEBSH 2025)
PB  - Atlantis Press
SP  - 231
EP  - 242
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-495-2_22
DO  - 10.2991/978-2-38476-495-2_22
ID  - Sharlene2025
ER  -