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Juliana, Juliana
School Of Hospitality And Tourism, Pelita Harapan University, Jakarta, Indonesia
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Experimental Design Sensory Quality Boba Developed From Pumpkin Juliana Juliana; Rudy Pramono; I Gusti Anom Yudistira; Grace Kezia Josephine; Jessica Shaina Wijaya
International Journal of Applied Business and International Management Vol 7, No 1 (2022): April 2022
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/ijabim.v7i1.1439

Abstract

In this day and age, boba topping is one of the most popular toppings for selling drinks, especially bubble tea. The boba itself was discovered in 1987 in Taiwan but has only recently become popular. Researchers want to make innovations from boba by adding pumpkin as the main ingredient of boba. Pumpkin has many benefits, so it is excellent and safe to use as a topping. In this study, researchers wanted to know about the original boba's color, taste, texture, and aroma, which would change if the essential pumpkin ingredient was added. This research is experimental. The researcher used an organoleptic test consisting of a hedonic test and a hedonic quality test to determine the panelists' preferences and good and bad impressions of the boba made. The researcher distributed the product to 20 trained panelists to be given an assessment. The results showed that the comparison of preferences between authentic boba and boba using pumpkin as the primary ingredient was not much different. The products made are still favored by the panelists. There are also some significant changes to the boba in color, taste, texture, and aroma.  
Identifikasi Potensi Wisata Kuliner Kota Batam Indra, Febryola; Juliana, Juliana; Hubner, Ira; Sitorus, Nova Irene Bernedeta; Sianipar, Rosianna; Valensky, Sherla
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 8, No 2 (2024): Oktober 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v8i2.5672

Abstract

Traditional culinary delights are the main attraction in the culinary tourism trend. This research identifies the potential for culinary tourism in Batam City using qualitative methods, where the data presented is in the form of words, descriptions and descriptions. This research aims to identify the potential for culinary tourism and gastronomic tourism in Batam, as well as developing the potential for gastronomic tourism in the city. The approach used is descriptive qualitative with the research location in Batam, which was chosen because this city has a variety of culinary tourism potential. Primary data sources were obtained through field observations and in-depth interviews with several key informants who are experts in the culinary field of Batam City. Secondary data was obtained from online documents, literature and scientific journals. Data collection was carried out through direct observation of culinary-related tourism activities. The analysis found a variety of unique culinary delights in Batam City, such as Tarempa Noodles, Gonggong, Malay Laksa, seafood, fish soup, and Bingka Bakar, which have great potential as culinary attractions. As a result, the development of gastronomic tourism in Batam City can take advantage of this culinary wealth to increase the destination's attractiveness and competitiveness.
Model For Measuring Customer Satisfaction And Delight In Restaurant Industry Juliana, Juliana; Antonio, Ferdi; Pramezwary, Amelda; Situmorang, Jimmy Muller Hasoloan; Djakasaputra, Arifin; Pramono, Rudy
Jurnal Manajemen Industri dan Logistik Vol. 7 No. 1 (2023): May 2023
Publisher : Politeknik APP Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30988/jmil.v7i1.1022

Abstract

The purpose of the study was to analyze the effect of brand value, brand credibility, arousal, brand love, online buying on delight and the effect of delight on intention to book a restaurant. The population of this study were restaurant customers in Indonesia, with the sample of 250 respondents collected by online questionnaires using nonprobability sampling technique with convenience sampling”data analysis  run by PLS-SEM. Overall, the results of this study are descriptive statistical analysis. This study also offers other areas that deserve more research from the perspective of practitioners and researchers. The results showed that Arousal, Brand Credibility, Brand Love, Brand Value had a positive effect on Intention to Bookrestaurants through the variable of Delight. In contrast, online purchases have no effect on Delight or the hypothesis is not supported because customers feel doubtful and dissatisfied with online purchasing services and still feel afraid due to the occurrence of many frauds in online purchases.
PELATIHAN PEMASARAN DIGITAL UNTUK PENGELOLA HOMESTAY DESA WISATA SAWARNA, LEBAK, BANTEN Pramono, Rudy; Lemy, Diena. M; Hulu, Meitolo; Juliana, Juliana; Hubner, Ira B.
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 7 (2024): PKMCSR2024: Kolaborasi Hexahelix dalam Optimalisasi Potensi Pariwisata di Indonesia: A
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v7i0.2392

Abstract

Dalam era digital saat ini pengelola bisnis khususnya bidang wisata perlu mempunyai ketrampilan untuk melakukan pemasaran digital untuk memperluas pasar agar jumlah tamu yang menginap dapat meningkat. Kegiatan pengabdian pengabdian Masyarakat ini bertujuan untuk meningkatkan ketrampilan pengelola homestay di desa wisata Sawarna agar mempunyai pengetahuan dan ketrampilan dalam memanfaatkan media digital saat ini dan media social untuk meningkatkan jumlah tamu yang menginap. Metode yang digunakan dengan pelatihan dan pendampingan teknis untuk membantu pengelola homestay memahami dan menggunakan teknologi digital seperti situs web, aplikasi pemesanan, dan manajemen reservasi online. Membantu pengelola homestay dalam mengoptimalkan pemanfaatan media sosial untuk mempromosikan homestay mereka, seperti dengan mengatur kontes foto atau video, membagikan cerita tamu, dan memperbarui secara teratur dengan informasi terbaru. Kegiatan diikuti oleh dua puluh orang pemilik dan pengelola homestay dilakukan pada bulan Agustus 2024. Setelah mengikuti kegiatan pelatihan pengetahuan dan ketrampilan peserta dalam memanfaatkan pemasaran digital meningkat. Namun demikian perlu diusahakan pemasaran alternatif lainnya untuk mendukung peningkatan jumlah tamu yang menginap di homestay.
PEMBERDAYAAN MASYARAKAT DESA SUKAWALI MELALUI EDUKASI DAN PENANAMAN POHON MANGROVE Sihombing, Sabrina O.; Juliana, Juliana; Pramono, Rudy
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 7 (2024): PKMCSR2024: Kolaborasi Hexahelix dalam Optimalisasi Potensi Pariwisata di Indonesia: A
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v7i0.2401

Abstract

Desa Sukawali menjadi salah satu lokasi yang memiliki potensi sumberdaya mangrove yang cukup besar. Namun, karena banyaknya pembangunan dan pengalihan potensi fungsi alam membuat mangrove di daerah ini terancam. Hal ini disebabkan juga oleh abrasi yang terjadi di daerah tersebut. Abrasi adalah suatu proses pengikisan pantai yang diakibatkan oleh tenaga gelombang laut dan arus laut atau pasang surut arus laut yang bersifat merusak. Dampak dari abrasi yang terjadi mengakibatkan tambak, pemukiman, mangrove rusak dan aktivitas penduduk menjadi tidak maksimal dan sulit mencari pendapatan. Restorasi hutan mangrove secara langsung menargetkan sasaran yang terkait dengan adaptasi dan mitigasi iklim. Area bakau dengan lebar yang cukup, mampu bertindak sebagai penghalang badai yang memperkuat ketahanan area pesisir dari bahaya terkait iklim seperti gelombang badai dan kenaikan permukaan laut serta mengendalikan erosi pantai Salah satu wujud dalam mendukung tercapainya program pembangunan berkelanjutan maka Universitas Pelita Harapan berkolaborasi dengan Komunitas Bahari Nusantara (KBM) melakukan kegiatan edukasi kepada masyarakat Desa Sukawali akan pentingnya pelestarian mangrove dan dampaknya kepada masyarakat. Metode yang digunakan meliputi serangkaian kegiatan edukasi, workshop partisipatif, serta kegiatan langsung berupa penanaman mangrove yang melibatkan partisipasi aktif masyarakat dan kolaborasi dengan pihak terkait. Kegiatan ini penting untuk melanjutkan dukungan dan pendanaan untuk program serupa di masa depan, serta mendukung penghentian upaya pemberdayaan masyarakat dalam menjaga ekosistem mangrove. Kegiatan pengabdian kepada masyarakat melalui edukasi lingkungan dan aksi nyata seperti penanaman mangrove dapat menjadi model yang efektif dalam memperkuat kapasitas masyarakat lokal dalam pelestarian alam dan pembangunan berkelanjutan di desa Sukawali
PELATIHAN ETIKA DAN PENAMPILAN BAGI MASYARAKAT DI DESA WISATA KAMPUNG TUA BAKAU SERIP Indra, Febryola; Juliana, Juliana; Hubner, Ira; Sianipar, Rosianna; Sitorus, Nova Bernedeta; Valensky, Sherla
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 7 (2024): PKMCSR2024: Kolaborasi Hexahelix dalam Optimalisasi Potensi Pariwisata di Indonesia: A
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v7i0.2419

Abstract

Dalam bahasa Yunani, etika memiliki akar epistemologis, yaitu "ethos", yang merujuk pada adat-istiadat, perasaan batin, dan kecenderungan hati terhadap keluhuran budi. Pelatihan etika dan penampilan sangat penting untuk menghasilkan sumber daya manusia pariwisata yang berkualitas tinggi dan menciptakan lingkungan yang ramah industri. Hal ini diperlukan untuk meningkatkan layanan yang diberikan kepada pengunjung desa wisata. Tujuan dari pengabdian masyarakat ini adalah untuk menawarkan topik dan metode yang telah ditentukan sebelumnya untuk etika, serta pelatihan presentasi, kepada penduduk setempat di distrik wisata Kampung Tua Bakau Serip. Tes akan dilakukan sebelum dan setelah kegiatan untuk mengukur keberhasilannya. Analisis data pre-test dan pos-test menunjukkan bahwa pelatihan Etika dan Penampilan serta Hygiene dan Sanitasi telah meningkatkan pemahaman dan penerapan etika dan penampilan masyarakat Desa Wisata Kampung Tua Bakau Serip. Peningkatan yang diamati setelah post-test menunjukkan bahwa pelatihan tersebut berhasil meningkatkan pengetahuan dan keterampilan peserta dalam menerapkan nilai-nilai moral, menjaga penampilan mereka, dan mempraktikkan kebersihan yang baik.
BAMBOO EARRINGS AND BROOCHES MAKING TRAINING WITH METHOD FROM JAPAN Pramono, Rudy; Juliana, Juliana; Hidayat, July; Darmawan, Cherry; Djakasaputra, Arifin
Jurnal Sinergitas PKM & CSR Vol. 7 No. 1 (2023): APRIL
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i1.6749

Abstract

ABSTRACTBamboo is one of several selected taxonomically related plant categories, extremely rich in species and of great economic and ecological importance. The launching and training activities are expected to be able to develop the domestic market and penetrate the export market, starting from the Asian export market and building brand awareness of Sabatik products, mapping product marketing strategies as well as in positioning, segmenting, targeting markets efficiently and effectively during the product launching period. The activity began with the launching event for Sabatik products as well as training activities for making earrings and brooches followed by visitors or the public who took part in the activities and carried out hands-on practice in making earrings and brooches which was demonstrated by Master Takayuki Shimizu from Japan.The results of the activities carried out received a positive response in which participants stated that the bamboo batik handicrafts were good, cool and interesting and could hold exhibitions more often and maintain activities that could run well and optimally, adding exhibition products so that there were more and providing information on making craft products bamboo.Keyword : training, bamboo earrings, bamboo brooches, Japanese method PELATIHAN PEMBUATAN ANTING DAN BROS BAMBU DENGAN METODE DARI JEPANGABSTRAKBambu merupakan salah satu dari beberapa kategori tanaman terpilih yang terkait secara taksonomi, sangat kaya akan spesies dan sangat penting secara ekonomi dan ekologis. Kegiatan launching dan pelatihan ini diharapkan dapat mengembangkan pasar dalam negeri dan menembus pasar ekspor, dimulai dari pasar ekspor Asia serta membangun kesadaran merek dari produk sabatik, pemetaan strategi pemasaran produk serta dalam positioning, segmenting, targeting pasar yang efisien dan efektif pada masa launching produk. Kegiatan dimulai dengan acara launching produk Sabatik serta kegiatan pelatihan pembuatan anting dan bros diikuti oleh para pengunjung atau masyarakat yang mengikuti kegiatan dan melakukan praktik langsung dalam pembuatan anting dan bros yang didemonstrasikan oleh Master Takayuki Shimizu dari Jepang.  Hasil kegiatan yang dilaksanakan mendapatkan respon positif di mana peserta menyatakan hasil kerajinan bambu batik bagus, keren dan menarik serta dapat lebih sering mengadakan acara pameran dan mempertahankan kegiatan yang dapat berlangsung dengan baik dan maksimal, menambahkan produk pameran agar lebih banyak dan memberikan informasi pembuatan produk kriya bambu.
Strategy Marketing Mix Born Neo Café at South Pontianak Cicilia Angelisca; Juliana Juliana; Arifin Djakasaputra
EKOMA : Jurnal Ekonomi, Manajemen, Akuntansi Vol. 2 No. 2: Januari-Juni 2023
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/ekoma.v2i2.1523

Abstract

Along with the development of the times, businesses or businesses engaged in the F&B industry, especially cafes, are growing rapidly. Café is no longer a place to buy food and drinks but also to fulfill one's social needs, namely to increase prestige and recognition. In Indonesia, the current Cafe business, especially in big cities, is growing rapidly, B-Neo Café is one of the cafes built in Pontianak City with a 5 star concept, the business feasibility study at Born-Neo Café aims to analyze whether Born-Neo Café Neo Café is worthy as a business or not based on strategy marketing mix. Based on all analysis and business aspects, including market and marketing aspects in implementing the marketing mix strategy, it can be concluded that Born-Neo Café is a viable and profitable business to run. Suggestions for further research can carry out a marketing strategy using business canvas model analysis, using porter's five forces analysis and strategies for determining segmenting, targeting, positioning.
Developing rural communication through digital innovation for village tourism Dewi Yanti; D. Yadi Heryadi; Juliana; Pandu Adi Cakranegara; Muhammad Kadyrov
Jurnal Studi Komunikasi Vol. 7 No. 3 (2023)
Publisher : Faculty of Communications Science, Dr. Soetomo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/jsk.v7i3.7384

Abstract

This study examines how digital information facilitates communication in the tourism industry to spur innovation in rural communities. Digital platforms have helped Pentingsari Village improve its tourism economy and document its development. This study used content analysis on social media and online reviews to examine Pentingsari Village's change from the New Regime era to the present day. Our research reveals minor alterations in popular perceptions towards village tourism and its effects on local culture and land ownership - effective use of Internet platforms has changed negative perceptions about the tourism industry's exploitation of indigenous land and culture. This approach is viewed as an innovative means of achieving sustainable development while preserving the cultural heritage of local communities and bolstering their economies. This study is a blueprint for how other rural communities can harness similar insights to enhance their well-being. It demonstrates how rural towns can draw inspiration from Pentingsari's utilisation of digital communication to stimulate creativity, showcase their unique attractions, and monitor their progress via digital platforms, which is instrumental in attracting tourists and investors to these areas.
Pelatihan Penggunaan Instagram dalam Promosi Produk Kuliner Ira Brunchilda Hubner; Juliana; Rudy Pramono; Sandra Maleachi; Deandra Asthyn Pakasi; Nova Bernedetta Sitorus
TAAWUN Vol. 1 No. 02 (2021): TA'AWUN AUGUST 2021
Publisher : Pusat Penelitian Pengabdian Pada Masyarakat Sekolah Tinggi Ilmu Tarbiyah Al-Fattah Siman Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37850/taawun.v1i02.197

Abstract

The role of social media is very important for the advancement of various fields in this digital era. The existence of a pandemic and the rules that have been set, such as restrictions on the application of community activities have made many small and medium businesses, especially culinary products, have to sell their products online. The Faculty of Tourism of Pelita Harapan University has invited partners of Culinary Department SMKN7 to carry out Community Service (PkM) through a webinar entitled Training on the Use of Social Media in Promotion of Culinary Products. This PkM provides training to students of the Catering Department to be able to sell culinary products that are produced to be easily accepted by the community by utilizing the role of social media. This PkM is expected to be a lesson to broaden your horizons on how to use promotional strategies by maximizing the use of social media roles in promoting culinary products you want to sell. The method used is to conduct webinars with the zoom application. This webinar provides the results of a better understanding of the participants to increase creativity in developing strategies for compiling the content of the culinary products produced so that they are more accessible to the public.
Co-Authors Abdul Samad Arief Adi Abdurahman Agatha Nirmala AGUS PURWANTO Agus Purwanto Albert Albert Aldo Marcolino Ali Syah Putra Alicia Alicia Amanda Vania Amelda Pramezwary Amelda Pramezwary Amelda Pramezwary Amelia Lindy Angelia Widhy Angelina, Jacklyn Anshar Daud Antonio, Ferdi Anugerah Agungputranto Arifin Djakasaputra Arifin Djakasaputra Asbari, Masduki Asep Saepullah Assaly, Arifin Bella Devita Billy Eagan Birgitta Stella Broto Mudjianto Cakranegara, Pandu Adi Calen Calen Carmen Lunabelle Susanto Caroline Putri CAROLINE WIDJAJA CARROLINE . Carven Carven Carven Carven Catherine Catherine Catherine Catherine Catrine Carina Charles Yap Chelsea Laurent Kurniawan Cherry Darmawan Cheryl Jocelyn Chika Yacinta Rahardjo Christabella Viana Austine Christella Andrea Limawan CHRISTIAN GUNAWAN Cicilia Angelisca D. Yadi Heryadi Daphne Sweet Chandra Daria Aryutami M. Selasa Daria Daria Darmawan, Cherry Deandra Ashtyn Pakasi Deandra Asthyn Pakasi Deandra Pakasi Delila Pramesti Demson R H Goeltom Desideria Lumongga Dwihadiah Dewi Yanti Dhana Calista Oktaviani Diansanto Prayoga Diena M.Lemy Diena Mutiara Lemy Djakasaputra, Arifin Eddy Edwan Tanyauw Eka Hendrayani El Glory Nathalie Elsa Virginia Elvina Dewi Budiono Elvina Rosalie Elyzabeth , Elyzabeth Emanuel Agung Wicaksono Emmanuel Fernando Emmanuel Fernando Ennelis Ennelis Eric Ricardo Tedja Erina Alimin Erina Widianti EUGENE MARSANO Evangeline Wongjaya, Lauren Eveline Eveline Eveline Eveline Evelyn Wijaya Fachrurazi Febryola Indra Febryola Indra Feidora Jovanca Putri Felia Felicia Felicia Evelyn Beguiristen Felicia Felicia Felicia Tania E Felix Leonardi Fenny Fenny Fina Sopyana Florensia Irena FRANCISCO JONATHAN Frans Sudirjo Frenick Halim Friska Rotua Natalia George Nicholas Gloria Caroline Patras Goeltom, Vasco Adato H. Grace Kezia Josephine Gumarus, Bryan Alexander Gunawan Prabowo Gunawan Prabowo Gunawan Prabowo, Gunawan Gunawan Widjaja Hanif Saputra Affandi Hans Dhammika Putra Harnjo, Edward Hermawan Dwitama Hotmaria Hertawaty Sijabat Hubner, Ira B. Hulu, Meitolo Hutabarat, Linda Rotua I Gusti Agung Anom Yudistira I Ketut Suada Ibe, Winny Imam Jayanto Imelda Joanna Indah Sentia Indra, Febryola Indriany Sartjie Indriany Sartjie Tanakotta Ingvenna Lioni Hermawan Innocentius Bernarto, Innocentius Irene Jennifer James Austin Jennifer Aurelia Tanuwihardja Jennifer Eve Jeremia Devananda Jeremiah Aldi Suryawan Tanri Jeremy Setiawan Jerry Ong JERRY ONG Jessalyn Tanubrata Jessalyn Tanubrata Jessica Ardania Jessica Nethania Hering Jessica Novia Widjaja Jessica Shaina Wijaya Jessica Virgiana Wijaya Jessie Febriani Jimmy Muller Hasoloan Situmorang Jimmy Muller Hasoloan Situmorang Jimmy Situmorang Jocelyn Roon JOECELIND GABRIELA Johan Johan Jonathan Oei Jonathan Oei Josephine Josephine Julia Dewi Julita Then July Hidayat July Hidayat Keisha Aurelia Rianto Keke Melinda Kenneth Tjandra KEVIN WIJAYA Kharis Dwi Nugraha Klara Klarissa Kok Shiong Pong Kyani Pindy La Diu Samiu Lauren Evangeline Wongjaya Lemy, Diena. M Liha, Samuel Musa Livia Imelda Madeline Madeline Marchell Felix Beanardo Margaret Intan Marselina Putri Kanggeyan Martinus Tukiran Maureen Manuela Meita Orlina Michelle A. Benly Michelle Michelle Michelle Oey Mindhie Tama Gosal Misrofingah Misrofingah Monica Widodo Muhammad Fikri Maulana Muhammad Halfi Indra Syahputra Muhammad Hery Santoso Muhammad Kadyrov Murwani Wulansari Nadia Cheryl Effendy Nadya Valerie Natalia Paserela Natalie Natalie Nathaniel Nathaniel Nathaniel Ni Nyoman Vinka Utami Niken Sulisetyowati Nofirman, Nofirman Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedetta Sitorus Nova Bernedetta Sitorus Nova Bernedetta Sitorus Nova Irene Bernedeta Sitorus Nove Bernedeta Sitorus Novia A Nukak Novitasari, Dewiana Nurintan Nurintan Nyoman Damien Horn Nyoman Damien Horn Phoebe Emanuella Sulistio Pramezwary, Amelda Pramono, Rudy Princeska Marsha Setiabudi Putri Esthi Palupi Radella Terfinia RENO SUSANTO Reza Adjah Rhoswenlin Rhoswenlin Ricky Ricky Rocky Nagoya Rosdiana Pakpahan Rosianna Sianipaar Rosianna Sianipar Rosianna Sianipar Rosianna Sianipar Rosianna Sianipar Rudianto Rudianto Rudy Rudy Rully Novie Wurarah Rut Susanto Sabrina O Sihombing Sabrina O. Sihombing Sabrina Oktaria Sihombing Sacca Nindya Avalokita Saipul Al Sukri Samuel Musa Liha Sandra Maleachi Sandra Maleachi Sandra Maleachi Sandra Maleachi SELLY . Selvi Esther Suwu Sharleen Laurenzia Sharren Meiliana Sheily Triratnasari Tanzil Sherla Valensky Sherly Sherly Sianipar, Rosianna Silvia Lewinsky Sim Wen Ching Simamora, Javerson Sisilia Chelsye Parera Sitorus, Nova Situmorang, Jimmy Muller Hasoloan Sonny Saputra Sri Aprianti Tarigan Steven Elroy STEVEN ELROY Steven Setiadi Suwarto Suwarto Sylena Teresia Andrian Tama Gosal, Mindhie Tandra, Jane Keisya Tania Tanujaya Tasha Gracia Haslin Teresa Avilla Valentine Saputra Themmy Noval THEMMY NOVAL Themmy Noval Theng, Bestadrian Prawiro Theresia Chandra Theresia Jessica Tiffany Ann Kartoyo Tiffany Meilivia Tjandra, Kenneth Tri Apriyono Ulung Pratama VALENCIA CHATLYN GANI Valencia, Vallery Valensky, Sherla Vanessa Wijaya Vasco Adato H Vasco Adato H Goeltom Vasco Adato H Goeltom Vasco Adato H. Goeltom Venessa Daicy Vennia Yurisca Venty Ventyani Veren Patricia Verenia Novelia Christabel Vida Elissa Vincent Setiawan Antony Vincent Setiawan Antony Vitta Natalia Vriandi Hapsara Wijaya, Elyzabeth Wilhelmina Rosse Marisca Gajeng Winnie Winnie Winny Ibe Wowor, Wulan Meiaya Wulan Meiaya Wowor Yulius, Kevin Gustian Yustisia Kristiana Zunaidi, Arif