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All Journal E-Jurnal Manajemen Universitas Udayana 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 International Journal of Social and Management Studies (IJOSMAS) 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 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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PENGARUH TEKNOLOGI DAN LINGKUNGAN TERHADAP PENGGUNAAN MEDIA SOSIAL CLOUD KITCHEN DI INDONESIA PADA MASA PANDEMI COVID-19 Amelda Pramezwary; Juliana Juliana; Keke Melinda; Kharis Dwi Nugraha; Tasha Gracia Haslin
JNSTA ADPERTISI JOURNAL Vol. 1 No. 1 (2021): Juli
Publisher : JNSTA ADPERTISI JOURNAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.991 KB)

Abstract

Technology develops over time and the level of sophistication is even higher. Thanksi toi newi technologiesi suchi asi thei interneti alli humani needsi cani bei met, ranging ifrom sociali needs, accessing information, to satisfaction on ithe ifulfillment iof ientertainment needs. Nowadays, iits ipresence iis more widely iused ias isocial imedia iby the public. Environments can shape the character of an individual having a high intensity iin ithe iuse iof isocial media. Due to the COVID-19 outbreak, many people are reluctant to leave.. Home. Cloud kitchen-based kitchen company became ione ofi thei sectorsi thati successfully developed when the coronavirus outbreak hit Indonesia. Cloud kitchen is a catering service concept that provides delivery services performed directly by restaurants. iThe purposei iof ithis istudy is ito ianalyze ithe influencei ofi technology iand the ienvironment ion ithe use ofi isocial mediai cloud kitchen iin Indonesia duringi ithe covid-19i ipandemic. iIn ithis iistudy, sampling based on purposive sampling technique. The resultsi of data analysis obtained a positive and significant influence between technology and the environment on the use of isocial imedia cloud kitchen iin Indonesia duringi ithe Covid-19i iPandemic. The more dominant variable of its influence on social media use cloud kitchen is environmental variables.
Acceleration of community-based tourism village development in West Java Province Juliana Juliana; Diena M Lemy; Ira B Hubner; Rudy Pramono; Sandra Maleachi; Nova Bernedeta Sitorus
Jurnal Pariwisata Pesona Vol 7, No 1 (2022): Edisi Juni 2022
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v7i1.7368

Abstract

The purpose of this study was to identify the potential of community-based village tourism in West Java. The type of research used is descriptive qualitative method. The informants in this study were tourism stakeholders in West Java Province, which were determined by purposive technique with a total of 9 people. The results showed that West Java Province has tourism villages with nature-based tourist attractions in the form of lakes, waterfalls and mountains with unique views, cultural tourism attractions in the form of cultural heritage where there are caves with historical relics, as well as museums that are rich in original collections. The government has a strong desire to develop original and nature-based tourist attractions. Utilization of social media and organizing events are used as a means of tourism promotion. Acceleration in the development of community-based tourism villages in West Java Province is  collaboration from stakeholders,  requires support from the government and awareness of village communities in management requires support for rural communities for development and efforts for promotion.
Dinamika Potensi Pasar Pariwisata dalam Memperluas Ekonomi: Bukti Dari Indonesia Juliana Juliana; La Diu Samiu
Jesya (Jurnal Ekonomi dan Ekonomi Syariah) Vol 5 No 2 (2022): Article Research Volume 5 Number 2, Juni 2022
Publisher : LPPM Sekolah Tinggi Ilmu Ekonomi Al-Washliyah Sibolga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36778/jesya.v5i2.797

Abstract

Sektor pariwisata di Indonesia berkontribusi signifikan terhadap pembangunan sosial ekonomi negara. Tujuan studi ini adalah untuk memberikan wawasan tentang Aceh, potensi industri pariwisata Indonesia, untuk menyoroti produk-produk terbaru di pasar pariwisata dan metode untuk mengatasi hambatan tertentu, dan untuk menilai total bisnis pariwisata dengan menyangkal potensinya dalam ekonomi yang dinamis dan berkembang. Penelitian ini menggunakan metode tinjauan pustaka naratif. Studi ini berkontribusi pada pengetahuan yang lebih baik tentang tren dan potensi pasar pariwisata di Aceh, Indonesia. Rekomendasi dan proposal studi di masa depan juga dibuat untuk membantu peneliti dalam melakukan upaya tambahan tentang topik ini.
Integration Expectation Confirmation Theory and AISAS Model in Coffee Shop Repurchase Intention Juliana Juliana; Marchell Felix Beanardo; Jessica Nethania Hering; Irene Jennifer; Ricky Ricky
Jurnal Manajemen Bisnis Vol. 8 No. 2 (2021): September
Publisher : Pusat Penerbitan dan Publikasi Ilmiah, Fakultas Ekonomi dan Bisnis, Universitas Muslim Indonesia

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Abstract

Kopi chuseyo is a coffee shop that stands in the middle of the proliferation of k-popers in indonesia. this coffee shop with a k-pop nuance gets loyal customers and has high purchasing power. kopi chuseyo elevates k-pop as an endorsement and brand image that differentiates it from other coffee shops by implementing a good marketing strategy to achieve a competitive advantage. the research objective was to develop a conceptual model of repurchase intention using the expectation confirmation theory AISAS (Attention, Interest, Search, Action, Share) Model. the population of this research is consumers who have ever consumed chuseyo coffee in indonesia. the sampling technique used non-probability sampling with a total of 108 respondents. the study results in a brand image significantly affected repurchase intention; celebrity endorsement advertisement had no significant effect on repurchase intention. Ckuseyo coffee must maintain the brand image that consumers feel to increase consumer repurchase intention.
ANTECEDENTS INNOVATION CAPABILITY AND CONSEQUENCES IT PERFORMANCE IN THE KERANGGAN VILLAGE TOURISM Juliana Juliana; Rudy Pramono; Ira B Hubner; Nova Bernedeta Sitorus; Amelda Pramezwary; Sandra Maleachi; Agus Purwanto
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5258

Abstract

Through the mediation of innovative capability, this study intends to determine the degree and direction of the influence of knowledge management and work environment on the performance of Pokdarwis in the village of Kerangan. Quantitative research was used in this study. In this study, the population and sample were 35 persons in the village of Keranggan who were aware of tourism. Questionnaire-based data collection methods. PLS-SEM is used in the analysis tool. The findings show that the ability to innovate has a strong mediating effect on the relationship between knowledge management and performance, as well as the relationship between performance and the work environment. With the addition of innovation capability, the impact of total knowledge management on performance and the work environment on performance will grow. Pokdarwis performance is influenced by knowledge management and the work environment. This last goal can be realized by a modern management approach that promotes long-term village development activities, as evidenced by increased production, the development of a large base of devoted tourists, and long-term improvements. One type of change necessitates enhancing organizational competence by providing additional dynamic capacities such as the ability to innovate, expand managerial expertise, and create a positive work environment where good performance can be achieved and maintained. village tourism, innovation capability, work environment, knowledge management
SWOT ANALYSIS BUSINESS FEASIBILITY STUDY (CASE STUDY : ITALIAN RESTAURANT) Febryola Indra; Verenia Novelia Christabel; Amanda Vania; Juliana Juliana
INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW Vol. 3 No. 2 (2022): December 2022
Publisher : INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.8888/ijospl.v3i2.102

Abstract

The culinary business is one of the businesses that is in great demand by the public. This is also supported by the development and changes in lifestyle patterns. Food and beverage is indeed one of the basic needs needed by everyone, but besides that, basic needs can be said to be one of the values of today's lifestyle. Torcheat is one of the industries engaged in culinary tourism by providing all food through torch / baked cooking techniques. The menu provided will start from appetizer to dessert and beverage. This business feasibility study is intended to analyze all aspects and factors that support and influence Torcheat. In addition to collecting information in a primary manner, namely through several data sources such as books, websites and research reports. The authors also collected secondary data by distributing questionnaires and obtaining 154 respondents. The author also conducted validity and reliability tests aimed at testing the accurate level of data results obtained through the dissemination of questionnaires. By carrying out several tests and analyzing all the factors concerned. Torcheat has become more detailed, accurate, and mature conceptual.
Processed Food Creations Made From Tempeh Catherine Catherine; Eveline Eveline; Vincent Setiawan Antony; Juliana Juliana
International Journal of Social and Management Studies Vol. 3 No. 5 (2022): October 2022
Publisher : IJOSMAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5555/ijosmas.v3i5.212

Abstract

This research is a research that takes processed food products made from tempeh which are introduced in the community as the object of research. This study uses a quantitative method with purposive sampling using a questionnaire containing a hedonic test and a hedonic quality test through the Friedman test. Respondents from this study were 56 consumer panelists which is public societyThe results of this study are based on the fried test, it can be seen the level of panelists' preference for processed tempe products based on aspects that have been determined by the researcher. From the aspect of aroma, processed tempe products in the form of hot pudding are preferred. From the aspect of taste, processed tempe products in the form of tempeh pancakes are preferred by the panelists. From the aspect of texture, processed tempe products in the form of croffles are preferred by the panelists. And from the aspect of appearance, processed tempe products in the form of tempeh pancakes are preferred by the panelists. In general, tempeh creativity products are accepted both in terms of taste, aroma, texture, and appearance. However, the average results given by the panelists are based on the fried test or rating test for a product where the aroma, taste, texture and testing are different in each aspect,where the results of the assessment given by the panelists are influenced by the panelists' thoughts about aroma, taste, texture and appearance by the food of croffles, pizza, burgers, hot puddings, and pancakes that were created before this tempeh processed product existed. So that the taste, aroma, texture and appearance displayed by this tempe processed product were strange for some panelists.
Training On Marketing Strategies In The Utilization Of Bamboo Creations As A Resource Of Life As Hotel And Culinary Amenities Juliana Juliana; Ira B Hubner; Sabrina O Sihombing; Rudy Pramono; July Hidayat
Journal of Community Service and Engagement Vol. 2 No. 4 (2022): August 2022
Publisher : CV. AGUSPATI RESEARCH INSTITUTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9999/jocosae.v2i4.115

Abstract

Bamboo crafts are in demand by foreigners abroad. Sukabumi Regency has bamboo handicrafts that are considered unique and of good quality. There are quite a lot of bamboo craftsmen, but they are constrained by the use of appropriate technology tools (TTG), so they cannot compete with other regions in terms of quality and quantity to be able to penetrate the Asian and European markets. When viewed from the ability of the artisans in Sukabumi Regency, they can make various types of crafts using bamboo materials, including making woven Bamboo. These are the obstacles and problems faced by partners in these limitations and products that are still lacking in the promotion and have not yet received a target market. Therefore, the Community Service team, lecturers at the Faculty of Tourism, Pelita Harapan University, will hold training on marketing strategies in the use of bamboo creations as a source of life for hotel and culinary amenities in collaboration with the Sukabumi bamboo world to provide broad knowledge and insight to the community and bamboo artisans in Egrang Village, Cibiru. , Cicantayan Village, Cicantayan District, Sukabumi Regency. The Community Service Team will train 20 participants on making and using bamboo creations for hotel and culinary amenities and marketing strategies for marketing bamboo creations. The method of community service used is through training in direct mentoring with participants in Sukabumi Regency. The results of this activity are expected to encourage the community to be more active in planting Bamboo, do reforestation with Bamboo, and making the hotel and culinary amenities from bamboo creations which are then sold and developed through the stages of the commercialization process with the application of a marketing mix which includes product development, pricing, distribution channels, and methods Campaign for bamboo products.
KREATIVITAS PRODUK KEMBANG KOL Juliana Juliana; Elsa Virginia; Vennia Yurisca; Winnie Winnie
Jurnal Hospitality dan Pariwisata Vol 6, No 1 (2020): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v6i1.2032

Abstract

ABSTRAK Kroket merupakan salah satu makanan tradisional yang sudah tidak asing di Indonesia. Kroket umumnya terbuat dari kentang atau roux, lalu diberikan isian dan dibalur dengan tepung panir. Namun, seiring perkembangan kuliner kroket sudah banyak dimodifikasi dari lapisan kulit hingga lapisan isinya. Oleh karena itu peneliti bergagasan untuk berkreativitas terhadap produk kroket dengan mengganti kentang dengan kembang kol sebagai bahan dasar kembang kol serta memberikan beberapa varian isian untuk kroket kembang kol. Varian isian terdiri dari jagung, wortel, daun bawang, cabai rawit hijau, dan keju mozzarella. Tujuan kreativitas produk kroket kembang kol ini adalah untuk memberikan informasi cara pembuatan kroket kembang kol, menguji dan menganalisis tingkat kesukaan para panelis dan mutu kroket kembang kol dalam aspek rasa, aroma, tekstur dan warna. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Populasi dalam penelitian ini merupakan kroket kembang kol dan sampel dalam penelitian ini adalah kroket kembang kol dengan lima varian isian yaitu kroket kembang kol isi jagung, kroket kembang kol isi wortel, kroket kembang kol isi daun bawang, kroket kembang kol isi cabai rawit hijau, dan kroket kembang kol isi keju mozzarella. Diuji dengan menggunakan uji organoleptik yang mencakup uji hedonik dan uji mutu hedonik oleh panelis terlatih sebanyak 30 orang. Pengujian organoleptik digunakan untuk melihat aspek rasa, aroma, warna dan tekstur. Pengujian organoleptik dari hasil uji hedonik dan mutu hedonik, kelima kroket kembang kol dengan isian disukai dan diberi tanggapan positif dari para panelis Kata Kunci: Kreativitas, Kroket, Kembang Kol
INVESTIGATING IMPACT OF SERVICE AND HYGIENE ON HOTEL REPUTATION DURING THE COVID -19 PANDEMIC : A PERSPECTIVE SIGNALING THEORY Juliana Juliana; Amelda Pramezwary; Madeline Madeline; Nadya Valerie; Sylena Teresia Andrian; Venty Ventyani
Jurnal Hospitality dan Pariwisata Vol 7, No 2 (2021): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v7i2.2734

Abstract

Providing good service to consumers by a company can create customer satisfaction. Two aspects of service quality that play a significant role, in this case, our hotel services and hotel cleanliness. To get around this, entrepreneurs engaged in this field are increasingly competitive in improving service quality, which can meet consumers' needs and desires so that they can compete and develop in competitive conditions. In this study, researchers used the variable dimensions of service quality and hotel cleanliness as The variables that are expected to explain a hotel's good and bad reputation. This study aimed to analyze the effect of hotel services and hotel cleanliness on hotel reputation. This research method is descriptive quantitative with the type of research explanation. This study's population was hotel visitors in Tangerang, with a final sample of 157 respondents selected by the non-probability sampling technique. Methods of data analysis using PLS-SEM. The research shows that the higher the hotel services application will not affect the hotel's reputation during the Covid 19 pandemic. In comparison, the higher the application of hygiene involves the hotel's importance because, during the Covid 19 pandemic, the application of CHSE is the most important in maintaining the reputation of the hotel.Keywords: Hotel Service, Hygiene, Hotel Reputation
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