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All Journal Jurnal Pariwisata Pesona Journal of Business & Banking Dinar: Jurnal Ekonomi dan Keuangan Islam Economic Education Analysis Journal Jurnal Studi Komunikasi Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Ecodemica : Jurnal Ekonomi Manajemen dan Bisnis Jurnal Pariwisata Perspektif : Jurnal Ekonomi dan Manajemen Universitas Bina Sarana Informatika Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Cakrawala : Jurnal Humaniora Bina Sarana Informatika JURNAL MANAJEMEN INDUSTRI DAN LOGISTIK Jurnal Sinergitas PkM & CSR ABDIMAS SILIWANGI International Journal of Social Science and Business Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi Jesya (Jurnal Ekonomi dan Ekonomi Syariah) JURNAL MANAJEMEN BISNIS At-Ta'lim : Media Informasi Pendidikan Islam Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Jurnal Mantik International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Ilmiah Edunomika (JIE) Jurnal Hospitality dan Pariwisata Enrichment : Journal of Management JURNAL ILMIAH MAKSITEK JURNAL ILMIAH SIMANTEK JURNAL ILMIAH KOHESI Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Abdimas Berdaya : Jurnal Pembelajaran, Pemberdayaan dan Pengabdian Masyarakat Jurnal Sosiohumaniora Kodepena (JSK) Journal of Industrial Engineering & Management Research (JIEMAR) INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW (IJOSPL) JUDICIOUS: Journal of Management Jurnal Pengabdian kepada Masyarakat Journal of Social Responsibility Projects by Higher Education Forum Journal of Community Service and Engagement PROFICIO: Jurnal Pengabdian Masyarakat Kontigensi: Jurnal Ilmiah Manajemen Jurnal Ekonomi JURNAL ILMIAH GLOBAL EDUCATION JEMSI (Jurnal Ekonomi, Manajemen, dan Akuntansi) Prosiding Konferensi Nasional PKM-CSR Journal of Information Systems and Management Indonesian Marketing Journal Journal of Natural Science and Technology Adpertisi: Bidang Sains dan Teknologi Jurnal Bangun Abdimas International Journal of Applied Business and International Management Jurnal Indonesia Sosial Teknologi Cross-border Jurnal Nusantara Mengabdi Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Journal of Innovative and Creativity Fokus Bisnis: Media Pengkajian Manajemen dan Akuntansi Jurnal Penelitian Pendidikan Indonesia E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Ekonomi, Manajemen, Akuntansi Taawun: Jurnal Pengabdian kepada Masyarakat
Juliana, Juliana
School Of Hospitality And Tourism, Pelita Harapan University, Jakarta, Indonesia
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PENGENALAN DAN PELATIHAN MENGENAI PROFESSIONAL ETHICS DAN SOCIAL RESPONSIBILITIES FOR HOSPITALITY AND TOURISM [INTRODUCTION AND TRAINING ON PROFESSIONAL ETHICS AND SOCIAL RESPONSIBILITIES FOR HOSPITALITY AND TOURISM] Juliana Juliana; Rudy Pramono; Rosianna Sianipar; Febryola Indra
Jurnal Sinergitas PKM & CSR Vol 5, No 2 (2021): October
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v5i2.2611

Abstract

Community service is an undertaking that involves exchanging information and expertise in order to increase a feeling of caring for the local community. The goals of community service programs are to (1) exchange students' expertise and skills through courses at Pelita Harapan University's Faculty of Tourism, and (2) to give back to the community. (2) To train human capital for professional careers, especially in the hospitality and tourism industries, in the Normal period. (3) To put the expertise and skills acquired by students at Pelita Harapan University's Faculty of Tourism to use. This activity was attended by 323 respondents spread across several universities in Indonesia, which took place virtually. Therefore, the Community Service team created a community service activity program in the form of a webinar. It is hoped that this activity can be helpful for students / the general public and be developed in the future. With this webinar, participants can get an overview of professional ethics and social responsibility in hospitality and tourism and can apply it in the professional world. BAHASA INDONESIA ABSTRACT: Dedikasi kepada warga merupakan aktivitas yang dicoba buat tingkatkan rasa hirau warga dekat dengan metode memberikan ilmu ataupun keahlian kepada warga dekat.( 1) Memberikan pengetahuan serta keahlian yang dipunyai oleh mahasiswa lewat mata kuliah di Fakultas Pariwisata, Universitas Pelita Harapan,( 2) Mempersiapkan sumber energi manusia buat merambah dunia practitioner paling utama bidang perhotelan serta pariwasata( 3) Buat mengaplikasikan ilmu serta pengetahuan yang diperoleh mahasiswa lewat riset di Fakultas Pariwisata, Universitas Pelita Harapan. Kegiatan ini diikuti oleh 323 responden yang tersebar pada beberapa perguruan tinggi di Indonesia yang berlangsung secara virtual. Oleh karena itu, tim Pengabdian kepada Masyarakat membuat program kegiatan pengabdian kepada masyarakat dalam bentuk webinar. Diharapkan kegiatan ini dapat bermanfaat bagi mahasiswa/masyarakat umum dan dapat dikembangkan di masa depan. Dengan webinar ini para peserta dapat mendapatkan gambaran mengenai etika profesi dan tanggung jawab sosial di dunia perhotelan dan pariwisata serta dapat mengaplikasikannya di dunia professional. 
PENGGUNAAN TEPUNG OAT SEBAGAI SUBSTITUSI TEPUNG TERIGU DALAM PEMBUATAN BROWNIES Juliana Juliana; Christella Andrea Limawan; Fina Sopyana
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 4, No 2 (2021): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v4i2.3172

Abstract

ABSTRACT Brownies are baked or steamed foods, generally square and rectangular in shape. This cake is usually sold because of its sweet taste, chocolate color, good aroma, and texture that is not too fluffy. This cake on the market have high sugar content and low fiber, basically not everyone can eat sweet foods, such as diabetics. The way to make it can be consumed by everyone is to replace the main raw materials with healthier raw materials, namely by using oat flour and also by replacing healthier sugars such as brown sugar. In this study, brownies were made using oat flour as the basic ingredient and can produce a general brownie taste, only the texture becomes softer. The research method used in this research is research and development. The sampling technique used was purposive sampling. The population and sample consisted of 50 panelists. The sample in this study had several criteria, namely, willing to try brownie products made from oat flour, male or female, aged 16 to over 30 years. Using organoleptic test, namely hedonic test, hedonic quality test by panelists to see the level of preference and good or bad product responses to taste, texture, aroma, and appearance. From the results of data analysis, it can be said that the oat flour brownies were well received by the public. Keywords: brownies, oat, wheat flour, healthy, organoleptic test  ABSTRAK Brownies adalah makanan yang dipanggang atau dikukus, umumnya berbentuk persegi dan persegi panjang. Kue ini biasanya dijual karena rasa yang manis, berwarna cokelat, aroma yang enak, dan tekstur yang tidak terlalu mengembang. Kue yang beredar di pasaran memiliki kandungan gula yang tinggi dan rendah serat, namun pada dasarnya tidak semua orang bisa mengkonsumsi makanan manis, seperti penderita diabetes. Cara agar dapat dikonsumsi semua orang dengan mengganti bahan baku utama dengan bahan baku yang lebih sehat yaitu dengan menggunakan tepung oat dan juga dengan mengganti gula yang lebih sehat seperti gula merah. Pada penelitian ini brownies dibuat dengan menggunakan bahan dasar tepung oat dan dapat menghasilkan rasa brownies secara umum, hanya saja teksturnya menjadi lebih lembut. Metode penelitian yang digunakan dalam penelitian ini adalah reseach and development. Teknik pengambilan sampel menggunakan purposive sampling. Populasi dan sampel terdiri dari 50 panelis. Sampel dalam penelitian ini memiliki beberapa kriteria yaitu, mau mencoba produk brownies yang terbuat dari tepung oat, laki-laki atau perempuan, berusia 16 tahun sampai di atas 30 tahun. Menggunakan uji organoleptik yaitu uji hedonik, uji mutu hedonik oleh panelis untuk melihat tingkat kesukaan dan tanggapan baik buruknya produk terhadap rasa, tekstur, aroma, dan penampilan. Dari hasil analisis data dapat dikatakan bahwa brownies tepung oat diterima dengan baik oleh masyarakat. Kata kunci: brownies, oat, tepung terigu, sehat, uji organoleptik.
Pengenalan Daya Tarik Wisata Kampung Batu Malakasari Bagi Siswa-Siswi SMK Jakarta Wisata I Jakarta Selatan Juliana Juliana; Nova Bernedeta Sitorus; Yustisia Kristiana; Jessica Ardania; Natalie Natalie
Jurnal Abdimas Berdaya : Jurnal Pembelajaran, Pemberdayaan dan Pengabdian Masyarakat Vol 4, No 02 (2021): Jurnal Abdimas Berdaya
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jab.v4i02.128

Abstract

Pembuatan Kreasi Produk Camilan Dodol Asam Jawa Menggunakan Pengujian Organoleptik Juliana Juliana; Marselina Putri Kanggeyan; Sherly Sherly
Jurnal Abdimas Berdaya : Jurnal Pembelajaran, Pemberdayaan dan Pengabdian Masyarakat Vol 3, No 01 (2020): Jurnal Abdimas Berdaya
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jab.v3i01.46

Abstract

Asam jawa merupakan buah yang asam rasanya, dan tumbuh dengan sendirinya di pinggir jalan dan di pekarangan rumah. Asam jawa sendiri sudah dikenal masyarakat dan dijadikan minuman herbal, dan bumbu pada masakan. Dodol tradisonal umumnya terbuat dari campuran tepung ketan, gula merah, gula pasir, dan santan. Dodol juga dapat dibuat menggunakan sayur dan buah, beberapa produk dodol dari buah yaitu, dodol nanas, dodol, nangka, dan lain sebagainya. Pengembangan daging asam jawa sebagai bahan baku dodol akan menciptakan cita rasa berbeda pada dodol, yaitu perpaduan rasa asam dan manis, dengan tekstur kenyal khas dodol. Dalam penelitian ini peneliti menggunakan metode eksperimen untuk menghasilkan dodol asam jawa yang memiliki warna, tekstur, rasa, aroma, dan penampilan yang baik. Untuk mengetahui respons panelis mengenai dodol asam jawa, peneliti melakukan uji organoleptik melalui uji mutu hedonik dan uji hedonik yang melibatkan 30 panelis terlatih. Dengan mengembangkan inovasi tersebut diharapkan dapat mengenalkan bahwa daging asam jawa tidak hanya dapat dijadikan bumbu dalam masakan dan minuman herbal, melainkan dapat dinikmati dalam bentuk camilan dodol. Hasil penelitian didapatkan bahwa penggunaan daging asam jawa memiliki kelayakan sebagai bahan baku pembuatan dodol. Penelitian dan pengembangan terhadap dodol menggunakan daging asam jawa menghasilkan camilan yang layak untuk dikonsumsi karena menghasilkan dodol yang memiliki rasa yang baik, tekstur yang kenyal, aroma yang sedap, warna yang alami, serta penampilan menarik.
Pengaruh Insentif terhadap Kepuasan Pekerja Perusahaan Juliana Juliana; Jerry Ong; Nathaniel; Aldo Marcolino; Jessalyn Tanubrata
Jurnal Sociohumaniora Kodepena (JSK) Vol. 1 No. 1 (2020): Jurnal Sosiohumaniora Kodepena
Publisher : Kodepena Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study, entitled Worker Satisfication With Insentive did in PT Sewu Segar Primatama (Re.Juve). The aims is to determine the level of worker satisfication with incentive at the company. This research is theoretically expected to increase knowledge in the field of academic management in general. This research is a descriptive study with a quantitative approach. The sampling technique is done by simple random sampling. The sample size is 80 people. The results of this study states that incentives affect job satisfaction and it can be seen that the test show that there is an influence given with a regression model of 71.7% and the most influential indicator is a bonus if the work reaches the target. The results showed that the effect of incentives on workers is most sinifican. Suggestions for further research add other variables that affect worker satisfaction by combining the factors of other variables so that they can find out which variables are most influential on worker satisfaction.The result shows that it is true that incentive really affect worker’s satisfaction because the ability of incentive to explain satisfaction is 71,7% and the indicator that affect satisfaction the most is bonuses from company
Pengaruh Identitas dan Ekuitas Brand J.CO Terhadap Keputusan Pembelian Konsumen Amelda Pramezwary; Juliana Juliana; Charles Yap; Elvina Rosalie; Radella Terfinia
Jurnal Sociohumaniora Kodepena (JSK) Vol. 1 No. 2 (2020): Jurnal Sosiohumaniora Kodepena
Publisher : Kodepena Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak Food and Beverage industry is one of industry that is very competitive within each businesses and brands. Every brand and business are using different strategies applied to gain customers based on their market segment and compete with competitors. The growing intensity of competition in the franchise business, such as J’CO, Dunkin Donuts, Krispy Kreme, Dough Darlings, and so on. Because of this, business owners must pay more attention to the desires of consumers who are diverse, change fast, and of course have different satisfaction values The object of this study was to learn the effect of the J.CO brand identity and brand equity on consumer purchasing. The sample consisted of 200 respondents who had answered a questionnaire about the J.CO brand and the marketing strategy undertaken by J.CO. Respondents were determined using accidental sampling technique. The purpose of this study was to determine the effect of brand identity and brand equity J.CO Donuts on consumer purchasing decisions. The samples that have been received are then analysed for their answers, starting with descriptive analysis, basic statistics, and regression. After this analysis, the results obtained in the form of J.CO’s brand identity have a significant effect, and the J.CO’s brand equity also has a significant effect. This shows that consumer purchasing decisions are influenced by brand identity and Equity Product. Keywords: Brand Identity; Equity Product; Consumer Purchasing Decisions
ANALISIS ENVIRONMENTAL AWARENESS VALUE DAN GREEN PRACTICES TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN Juliana Juliana; Amelda Pramezwary; Arifin Djakasaputra; Jessica Novia Widjaja; Jessica Virgiana Wijaya
Jurnal Sociohumaniora Kodepena (JSK) Vol. 2 No. 1 (2021): Jurnal Sosiohumaniora Kodepena
Publisher : Kodepena Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54423/jsk.v2i1.50

Abstract

Food and Beverage products or food and beverages are growing and growing rapidly. However, plastic becomes the raw material of F&B packaging until now is still a pro cons due to the health influence of the chemicals contained in it and not environmentally friendly. The environmental damage is now getting worse and has raised concerns. As knowledge increases, consumers increasingly know how to spend their money. Environmental Awareness value and Green Practices are considered by consumers to make a purchasing decision on a product. The purpose of this study was to analyze the influence of Environmental Awareness value and Green Practices on Consumer Purchasing Decisions on F&B Products. Research was conducted online by distributing questionnaires through google forms to 96 respondents using descriptive quantitative analysis methods and data analysis using multiple linear regression tests, determination coefficient tests and F tests and t tests, which were processed with the SPSS program. The results showed that Environmental awareness value and green practices showed a positive and significant influence on consumer purchasing decisions on F&B Products. Key Words: Environmental Awareness value , Green Practices, Purchase Decision
PELATIHAN MEMBUAT KREASI PIZZA DENGAN VARIAN KHAS NUSANTARA KEPADA SMK PARIWISATA GEMA GAWITA Juliana; Ira B Hubner; Edwan Tanyauw; Emmanuel Fernando; Steven Elroy
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 8: Januari 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v1i8.975

Abstract

kemasan, pizza , cita rasa varian nusantara, ayam sambal matah, entrepreneur Abstract: Community service is an activity carried out for the practice of science, technology and culture with the aim of providing insight and also improving and developing community capabilities. The purpose of this community service activity is to socialize and provide training to Gema Gawita Tourism Vocational School students on how to make pizza with a typical Indonesian variant, namely chicken chili matah. To provide guidelines on how to make good and attractive pizza packaging/packaging to be marketed. The Community Service Team will create an online video/workshop for SMIP Gema Gawita Tourism Vocational School students with the aim of being able to benefit local residents so that in the future they can become one of the livelihoods of residents there who want to start a business or become an entrepreneur
Pengenalan dan Pelatihan Mengenai Cloud Kitchen–Small Business Culinary: Dessert Kepada Siswa-Siswi SMA/SMK Juliana Juliana; Amelda Pramezwary; Wulan Meiaya Wowor; Sandra Maleachi; Demson R H Goeltom
Journal of Social Responsibility Projects by Higher Education Forum Vol 1 No 2 (2020): November 2020
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.224 KB)

Abstract

Community service is an activity carried out to increase a sense of care for the surrounding community by sharing knowledge and skills. The objectives of community service activities are (1) To share knowledge and skills possessed by students through courses at the Faculty of Tourism, Pelita Harapan University, (2) To introduce high school / vocational high school students about Cloud Kitchen - Small Culinary Business with the theme dessert (3) To apply the knowledge and knowledge obtained by students through studies at the Faculty of Tourism, Pelita Harapan University. Therefore, the Community Service team created a community service activity program in the form of workshops by teaching high school / vocational high school students about Cloud Kitchen and its benefits amid the Covid-19 pandemic and teaching participants how to make dessert at home. It is hoped that this activity can be useful for SMA / SMK students and can be developed.
Eggs Martabak Training With Shirataki to Students SMKN 7 Tangerang Ira B Hubner; Juliana Juliana; Daphne Sweet Chandra; Imelda Joanna
Journal of Community Service and Engagement Vol. 1 No. 01 (2021): August 2021
Publisher : CV. AGUSPATI RESEARCH INSTITUTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9999/jocosae.v1i01.1

Abstract

Published The Covid-19 condition in the world has had a bad impact on everyone, which is detrimental to all parties in terms of health and the economy. The Covid-19 virus is deadly, so people with low immunity will be vulnerable to contracting it. Due to the fairly rapid transmission factor, this has caused some schools to have to do independent online learning, and some employees have to do work from home. Some of the preventions that we can do are to maintain our health by consuming healthy and low-calorie foods. Community Service is one of the student activities of the Faculty of Tourism, Pelita Harapan University, as evidence of caring for the community by providing knowledge and skills that can be done at home. Through this PkM activity, we will provide a menu of Indonesian dishes that can be tried and processed while at home, making shirataki egg martabak. Egg martabak, which generally contains meat, this time the team will replace the meat filling by including shirataki in it. The use of shirataki as a substitute for this meat will make a difference in terms of variety. Besides having a more chewy texture, this shirataki martabak is also healthy because the calorie content of shirataki is quite low.Shirataki egg martabak is expected to help partners provide new healthy flavor variants because some Indonesian people eat egg martabak using rice. The purpose of this community service activity is (1) To share knowledge and practice skills, (2) to Provide cooking methods and steps to make martabak with Shirataki basic ingredients (3) to provide input to the community to stay healthy. Martabak is unique in its taste and can be easily found.   KeywordsMartabak shirataki  
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 Catherine Catherine Catherine Catherine 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 Eric Ricardo Tedja Erina Alimin Erina Widianti EUGENE MARSANO Evangeline Wongjaya, Lauren 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 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 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 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 Novitasari, Dewiana Nurintan Nurintan 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 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 Verenia Novelia Christabel Vida Elissa Vincent Setiawan Antony 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