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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

Author-ID : 1518447

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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

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

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

PEMANFAATAN BUBUK DAUN KELOR (MORINGA OLEIFERA) SEBAGAI SUBSTITUSI DARI TEPUNG TERIGU PADA PEMBUATAN LIDAH KUCING Ira B. Hubner; Amelia Lindy; Nurintan Nurintan; Juliana Juliana
Jurnal Hospitality dan Pariwisata Vol 6, No 2 (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.v6i2.2413

Lidah kucing sebagai salah satu jenis camilan banyak diminati oleh masyarakat luas, karena memiliki rasa yang renyah dan manis. Lidah kucing menjadi kue kering yang sering disediakan pada hari raya seperti natal, hari raya imlek dan idul fitri. Peminatan dari lidah kucing tinggi dikarenakan pembuatan lidah kucing yang mudah dan menggunakan bahan dasar yang mudah ditemukan, sehingga pembuatan lidah kucing dapat diolah dengan mudah oleh masyarakat. Daun kelor atau moringa oleifera memiliki banyak manfaat karena nutrisi yang dikandung memilliki nilai gizi yang tinggi, akan tetapi tidak banyak orang mengetahui keberadaan dan khasiat dari daun kelor. Masyarakat di Indonesia biasanya mengkonsumsi daun kelor dengan cara menumis menjadi lauk pendamping nasi. Penggunaan daun kelor dalam pembuatan lidah kucing akan mempengaruhi rasa, aroma, warna, tekstur dan penampilan. Dalam pembuatan lidah kucing daun kelor ini akan divariasikan dengan beberapa rasa seperti lemon, cokelat, kopi, kelapa dan kayu manis. Tujuan dari penelitian ini adalah untuk melihat bubuk daun kelor dapat mensubstitusi penggunaan tepung terigu dalam pembuatan lidah kucing. Metoda yang digunakan adalah Uji Organoleptik dengan menguji mutu hedonic dan hedonik, dimana panelis menilai kualitas dan kesukaan terhadap rasa, aroma, tekstur, kerenyahan dan penampilan produk dengan menggunakan indra. Hasil dari penelitian ini membuktikan bubuk daun kelor dapat mengganti tepung terigu dalam pembuatan lidah kucing, dan diharapkan dapat membantu masyarakat mendapat variasi camilan dengan rasa baru yang bermanfaat dan memiliki khasiat yang tinggi.Kata Kunci: Bubuk Daun Kelor, Lidah Kucing, Substitusi, Tepung Terigu.

CELEBGRAM CREDIBILITY AND TRUST: CONSEQUENCES ON INTENTION TO BUY Juliana Juliana; Erina Widianti; Vanessa Wijaya
Jurnal Hospitality dan Pariwisata Vol 7, No 1 (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.v7i1.2535

ABSTRACT Social media Instagram is an opportunity for celebgram Rachel Vennya to promote Ngikan restaurant. The aim of this research was to determine the effect of celebgram credibility and trust on intention to buy. The purpose of this research is to give solution for the decreasing problem intention to buy of ngikan restaurant , through some variables such as: celebgram credibility, trust, and intention to buy. The sample used in this research were 168 respondents with a purposive sampling technique. The data analysis technique used PLS-SEM .The results confirms that the probability value on the F test is 0.000 <0.05 and the coefficient of determination (adjusted R2) is 63.5%. The conclusion of this study is that the variables of celebgram credibility and trust have a positive and significant effect on intention to buy. Keywords: Celebgram Credibility ; Trust ; intention to buy ABSTRAK Media sosial Instagram menjadi kesempatan bagi selebgram Rachel Vennya untuk mempromosikan Restoran Ngikan. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh kredibilitas dan kepercayaan selebgram terhadap niat membeli. Tujuan dari penelitian ini adalah memberikan solusi atas penurunan minat beli restoran ngikan gading serpong, melalui beberapa variabel seperti: kredibilitas selebgram, kepercayaan, dan niat membeli. Sampel yang digunakan dalam penelitian ini sebanyak 168 responden dengan teknik purposive sampling. Teknik analisis data menggunakan PLS-SEM. Hasil penelitian menunjukkan nilai probabilitas pada uji F sebesar 0,000 <0,05 dan koefisien determinasi (adjusted R2) sebesar 63,5%. Kesimpulan dari penelitian ini adalah variabel kredibilitas dan kepercayaan selebgram berpengaruh positif dan signifikan terhadap niat membeli.Kata kunci: Kredibilitas Celebgram; Kepercayaan; niat untuk membeli

Pelatihan Pemasaran Produk Berbasis jejaring Media Sosial kepada Masyarakat Desa Curug Wetan Rudy Pramono; Vasco Adato H, Rudyanto, Juliana
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Curug Wetan Tangerang community has an entrepreneurial desire, but does not yet know how to do product marketing. Therefore, the PKM team (lecturers and students) held a Training on How to Marketing Social Media Network Based Products to Kampung Curug Wetan Community organized by the Faculty of Tourism of the University of Pelita Harapan as a form of Community Service in the framework of the annual Hospitour 2019 program. The PkM team provided training to improve skills and capacity for business actors in Kampung Curug Wetan in marketing social media network-based products. The PkM team provides training to around 20 participants related to online product marketing by using social media networks that are very easy to use with small investments, but have a wide impact. The PkM method is used through skills training and direct assistance (face to face) with participants in Kampung Curug Wetan ,Tangerang The results of PkM activities are expected to increase understanding and skills on marketing methods through social media networks, especially using smartphone devices connected to the internet, so participants are able to make product packaging to be displayed on smartphone social media.

PENGEMBANGAN EDUWISATA DI KAMPUNG WISATA KERANGGAN KOTA TANGERANG SELATAN Rudy Pramono; Juliana Juliana; Emanuel Agung Wicaksono
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Pembentukan Pokdarwis Keranggan merupakan bagian yang tidak terpisahkan dengan Penetapan sebagai Kampung Wisata Keranggan yang berawal dari kemauan dan inisiatif seorang tokoh masyarakat selaku Pembina Home Industri Ibu-Ibu masyarakat Keranggan sebanyak 100 KK di kawasan ekowisata Sungai Cisadane. Difasilitasi oleh beberapa anggota potensi masyarakat bermusyawarah untuk membentuk Kelompok Sadar Wisata. Masyarakat Keranggan menyadari peran dan tanggung jawabnya sebagai Tuan Rumah yang baik bagi Tamu atau wisatawan yang berkunjung untuk mewujudkan lingkungan dan suasana yang kondusif sebagaimana slogan Sapta Pesona. Tujuan kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan edukasi mengenai pengetahuan yang berhubungan dengan pariwisata dalam hal kesadaran membuang sampah untuk tidak membuang sampah di sungai dengan pengadaan sarana prasarana eduwisata di Desa Keranggan. Kampung wisata Keranggan membutuhkan kebutuhan sarana dan prasarana ruang belajar terbuka dengan pemanfaatan lahan sebagai sarana edukasi papan informasi teknologi PLTS di destinasi wisata mandiri energi akan menjadi lebih menarik dan tertata di lingkungan ekowisata Keranggan, sehingga pada akhirnya menambah daya tarik wisata. Pengadaan sarana prasarana ini dengan pengelolaan ruang bawah jembatan Cisadane diharapkan dapat bermanfaat sebagai ruang belajar terbuka serta menjadikan kampung wisata Keranggan sebagai produk unggulan dan sebagai destinasi wisata di Kota Tangerang serta terwujudunya pengembangan ekowisata keranggan maupun terwujudnya kawasan yang mendukung kelestarian sumber daya alam dan lingkungan hidup. Saran yang diharapkan adanya peningkatan kualitas SDM sebagai pelaku wisata sebagai destinasi wisata berkembang, serta peningkatan sarana dan prasarana, perbaikan jalan dan air bersih, melakukan pendampingan berkelanjutan dari perguruan tinggi dan menjalankan fungsi pentahelik

The Role of Servicescape, Word of Mouth, Perceived Value of Customer's Behavioral Intention Arifin Djakasaputra; Juliana; Amelda Pramezwary; Rosianna Sianipar
Jurnal Mantik Vol. 6 No. 2 (2022): August: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

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

The purpose of this research is to investigate the relationship between Servicescape, word of mouth, and the perceived value of customer behavioral intention. Non-probability sampling is used in this study. A sample of 100 respondents was used to test the relationships between specified variables using structural equation modeling (SEM). A seven-point Likert scale was used to assess all indicators. It was discovered that servicescape components have no effect on behavioral intention; however, perceived value and word of mouth have an effect on behavioral intention. To improve validity and reliability, future researchers may replicate the study with more extensive and cross-sectional segments. Future research could look into the moderating role of customer characteristics in the relationship hypothesized in this study. Increase the number of respondents, use different sampling methods, add other variables, and use different units of analysis are all suggestions for future research.

An Explanatory and Predictive PLS-SEM approach to the Relationship between Product Involvement, Price and Brand Loyalty Albert Albert; Felix Leonardi; Juliana Juliana; Arifin Djakasaputra
Journal of Information Systems and Management (JISMA) Vol. 1 No. 4 (2022): August 2022
Publisher : AGUSPATI RESEARCH INSTITUTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4444/jisma.v1i4.250

For customers, Price is an essential attribute and can be more important in decision making. Because when the customer is considering buying this product, Price may be a key element in the decision process. price can be an informational cue that increases customer sensitivity to private brands or brand loyalty. Likewise, consumer product involvement can increase brand loyalty. A company's success can be measured depending on its capability to attract customers to its brand. But, the manager of Asia Baru Shop – Medan, a grocery store for baby milk products, especially for Morinaga infant milk, found that today customers are hard to be loyal to a brand or specific brand because customers are sensitive to the price change, which has made the switch to other brands. This study aims to know the effect of Price on brand loyaltyand contribute to the literature on brand loyalty by demonstrating how product involvement influences brand loyaltyy. The sample of this research is 100 respondents who were distributed among Medan customers; the sampling technique uses simple random sampling. The authors used structural equation modeling to test the hypothesized model. This research is descriptive quantitative research. The result found that there is an effect of Price on brand loyalty and product involvement affects brand loyalty

Understanding Management Marketing in Digitalization and Automation Times Rudianto Rudianto; Misrofingah Misrofingah; Diansanto Prayoga; Juliana Juliana; Saipul Al Sukri; Kok Shiong Pong
EKUILIBRIUM : JURNAL ILMIAH BIDANG ILMU EKONOMI Vol 17, No 2 (2022): September
Publisher : Universitas Muhammadiyah Ponorogo

This study discusses some of the latest trends in business marketing governance in the era of Automation by emphasizing what is happening in business today compared to the past. This study is based on published data in the literature and internet-based data from various research articles, newspaper reports, and various website sites that actively discuss marketing trend issues in digital technology days. We understand that the business now and in the past still have the same goal, but what makes the difference is the marketing work system that used to be conventional but has now switched to digital, namely by optimizing internet searches that are based on marketing objectives, all marketing content and all information related to trading electronics became the main discussion to get an understanding of marketing management governance in the era of all-technology. We then studied the electronic data search method carefully and concluded that the point was that we got the findings as an answer to this royal question reported qualitatively. Based on the data exposure and discussion, we can inform the audience that today's business managers must understand how to influence consumers to win marketing by minimizing marketing costs so that companies get profits and their business continuity. Thus, it is hoped that this study will obtain results helpful in developing business marketing science in the digital era compared to traditional marketing techniques.

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

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.

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

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