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All Journal Jurnal Pariwisata Pesona ETTISAL Journal of Communication Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Ecodemica : Jurnal Ekonomi Manajemen dan Bisnis Jurnal Pariwisata Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Jurnal EMT KITA ABDIMAS SILIWANGI Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum International Journal of Economics, Business and Accounting Research (IJEBAR) International Journal of Economics Development Research (IJEDR) Jurnal Hospitality dan Pariwisata JURNAL ILMIAH SIMANTEK Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Manajemen Perhotelan dan Pariwisata Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Social and Management Studies (IJOSMAS) Jurnal Pengabdian kepada Masyarakat Journal of Community Service and Engagement PROFICIO: Jurnal Pengabdian Masyarakat JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR Journal of Information Systems and Management Jurnal Bangun Abdimas Jurnal Bangun Manajemen Jurnal Nusantara Mengabdi Jurnal Penelitian Pendidikan Indonesia Taawun: Jurnal Pengabdian kepada Masyarakat
Hubner, Ira B.
Fakultas Pariwisata, Pengelolaan Perhotelan, Universitas Pelita Harapan, Tangerang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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
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.
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

Abstract

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.
Pelatihan personal grooming dan hygiene dalam dunia kerja Ira B Hubner; Juliana Juliana; Amelda Pramezwary; Wilhelmina Rosse Marisca Gajeng
Abdimas Siliwangi Vol 5, No 3 (2022): Oktober 2022
Publisher : IKIP SILIWANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22460/as.v5i3.10738

Abstract

Community Service is one of the Tri Dharma Higher Education activities organized by the Faculty of Tourism, Pelita Harapan University. From the PkM held, it is hoped that both lecturers and students can share the knowledge they get in higher education with the community, and bring benefits to the community in carrying out their daily lives. The PkM implementation this time aims to provide knowledge and information about grooming and hygiene so that the general public can find out how to look neat and clean so they can enter the world of work more professionally, especially in the hospitality industry. In the world of hospitality, grooming and hygiene standards are the most important things to serve guests. Emmanuel Foundation's targeted partners have training needs for students currently in high school. It is hoped that the training can prepare students to be more confident in entering the world of work, especially in the world of hospitality. Activities are carried out online via zoom with Knowledge material about the importance of Personal Grooming and Hygiene at work. Aspects in Personal Grooming and Hygiene Application of Basic Grooming and Hygiene. The activities carried out are expected to continue to develop and apply the materials and training provided in implementing Personal Grooming and Personal Hygiene in the world of work. 
Antecedent Gastronomic Satisfaction And Consequences In Visitor Loyalty Juliana Juliana; Febryola Indra; Ira Brunchilda Hubner; Nova Bernedeta Sitorus; Arifin Djakasaputra
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 13, No 2 (2022): Jurnal Khasanah Ilmu - September 2022
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v13i2.13637

Abstract

Penelitian ini bertujuan untuk mengetahui persepsi nilai makanan, citra makanan, pengalaman makanan, loyalitas pengunjung dan mediasi kepuasan kuliner. Objek penelitian ini adalah wisatawan yang berkunjung ke wisata Pontianak. Sampel  penelitian ini sebanyak  400 responden. Penelitian ini merupakan penelitian kuantitatif dengan metode survei. Alat pengumpulan data dalam penelitian ini menggunakan kuesioner. Kuesioner online  dibagikan kepada wisatawan yang berkunjung ke Pontianak menggunakan non-probability dan purposeful sampling dengan kriteria wisatawan  berkunjung ke Pontianak setahun sekali. Analisis data menggunakan PLS-SEM. Hasil penelitian menunjukkan bahwa terdapat pengaruh positif antara seluruh variabel dan dimediasi oleh food satisfaction dengan  p-value sebesar 0,000 maka dapat disimpulkan bahwa semua hipotesis didukung Keywords: Gastronomic perceived value, gastronomic image, Gastronomic experience, loyalitas wisatawan, gastronomic Satisfaction.   Abstract This study aims to determine the perception of food value, food image, food experience, visitor loyalty and mediation of culinary satisfaction. The object of this research is tourists who visit Pontianak tourism. The sample of this research is 400 respondents. This research is a quantitative research with survey method. The data collection tool in this study used a questionnaire. Online questionnaires were distributed to tourists visiting Pontianak using non-probability and purposeful sampling with the criteria of tourists visiting Pontianak once a year. Data analysis using PLS-SEM. The results show that there is a positive influence between all variables and is mediated by food satisfaction with a p-value of 0.000, so it can be concluded that all hypotheses are supported.. Keywords: Gastronomic perceived value, gastronomic image, Gastronomic experience, visitor loyalty, gastronomic satisfaction.
IMPLEMENTATION SUSTAINABLE ECOTOURISM CIKOLELET TOURISM VILLAGE Juliana Juliana; Ira Brunchilda Hubner; Diena M Lemy; Rudy Pramono; Sisilia Chelsye Parera; Wilhelmina Rosse Marisca Gajeng
Jurnal Ilmiah Global Education Vol. 4 No. 1 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 1, Maret 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i1.600

Abstract

Ecotourism is a sustainable and responsible form of travel that promotes conservation, benefits local communities, and provides travelers with a unique and educational experience in natural environments. Although some tourism researchers have used the MOA model to study factors influencing community participation, there is still a scarcity of literature that can provide sufficient empirical support to prove the MOA model's predictive power for examining community participation in the tourism context. Especially in the context of nature tourism. Seeing this gap, the purpose of this research is to determine the impact of sustainable ecotourism on community participation using the MOA model.. This research was conducted in Cikolelet Tourism Village. There were participants whose information was examined by researchers, namely the head of the Cikolelet Tourism Village Pokdarwis and the Village Head and members of the Pokdarwis. The result show that the prospects to implementing sustainable ecotourism in Cikolelet rural tourism area can develop and promote community participation
Bamboo Design Training for hotel and culinary amenities at the Bamboo Community of Sukabumi Regency Sabrina O. Sihombing; Juliana Juliana; Ira B. Hubner; Rudy Pramono; July Hidayat
Jurnal Nusantara Mengabdi Vol. 2 No. 2 (2023): Februari
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1116.738 KB) | DOI: 10.35912/jnm.v2i2.1537

Abstract

Purpose: Bamboo is an economic potential that is not only derived from the bamboo product itself but can also be expanded into an attractive natural tourist spot. Unfortunately, the potential of bamboo as a product is often focused on the functional and forgets the unique creations for the product that can increase the value of the product itself. The training conducted between Pelita Harapan University and Bamboo Community Dunia Bambu Sejahtera (DBS) aims to provide understanding and knowledge related to creative bamboo designs to meet the market for hotel and culinary amenities. Methodology/approach: The training is done by dividing the group. Each group is taught various bamboo creations. During the training, participants were also given the opportunity to discuss about bamboo and the potential for creative creations that can be made to attract market attention. Results/findings: Training participants gain additional knowledge about bamboo and its unique and creative bamboo creations. The results of the evaluation before and after the training showed that the participants felt that they had gained knowledge that could be integrated into making bamboo crafts. Conclusion: With this training, it is hoped that the craftsmen can improve their weaving skills which in turn will have an impact on increasing product sales and the income of the craftsmen themselves
Implementation of CHSE Based Health Protocol Policies in Yogyakarta Culinary Tourism Febryola Indra; Juliana Juliana; Ira Brunchilda Hubner; Deandra Pakasi; Samuel Musa Liha
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 7, No 1 (2023): April 2023
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.v7i1.3884

Abstract

Abstract: In order to increase the confidence of tourists and national tourism, the Ministry of Tourism and Creative Economy (Kemenparekraf) has developed a protocol called the Cleanliness, Health, Safety & Environmental Sustainable (CHSE) Protocol in the tourism and creative economy sectors. The research objective is to determine the application of CHSE to the tourism sector and the creative economy, especially in the culinary sector. The type of research used in this study is qualitative. The data collection method in this study was carried out using a literature study or library study, which is a data collection technique carried out by studying the literature and conducting in-depth interviews with culinary tourism actors. Participant taking technique using snowball sampling technique. The result of the research can be identified that the local government has formulated, informed and monitored culinary stakeholders to implement standard health protocols according to predetermined points. According to the CHSE guidelines, the implementation of health protocols for Yogyakarta culinary tourism has been carried out, but there are some minor points that less implemented, but in general the players in the restaurant sector have properly and thoroughly implemented the health protocol based on the CHSE. Keywords: culinary tourism, health protocol, CHSE, Covid-19, Yogyakarta. Abstrak: Dalam rangka meningkatkan kepercayaan wisatawan dan pariwisata nasional, Kementerian Pariwisata dan Ekonomi Kreatif (Kemenparekraf) telah mengembangkan protokol bernama Protokol Kebersihan, Kesehatan, Keselamatan & Lingkungan Berkelanjutan (CHSE) di sektor pariwisata dan ekonomi kreatif. Tujuan penelitian adalah untuk mengetahui penerapan CHSE pada sektor pariwisata dan ekonomi kreatif khususnya pada sektor kuliner. Jenis penelitian yang digunakan dalam penelitian ini adalah kualitatif. Metode pengumpulan data dalam penelitian ini dilakukan dengan menggunakan studi kepustakaan atau studi kepustakaan yaitu teknik pengumpulan data yang dilakukan dengan cara mempelajari literatur dan melakukan wawancara mendalam dengan pelaku wisata kuliner. Teknik pengambilan partisipan menggunakan teknik snowball sampling. Hasil penelitian dapat diidentifikasi bahwa pemerintah daerah telah merumuskan, menginformasikan dan memantau pemangku kepentingan kuliner untuk menerapkan standar protokol kesehatan sesuai dengan poin yang telah ditetapkan. Sesuai pedoman CHSE, penerapan protokol kesehatan wisata kuliner Yogyakarta sudah dilakukan, namun ada beberapa poin minor yang kurang dilaksanakan, namun secara umum para pelaku di sektor restoran telah menerapkan protokol kesehatan dengan baik dan menyeluruh sesuai dengan pedoman yang ada berdasarkan pedoman CHSEKata kunci : wisata kuliner, protokol kesehatan, CHSE, Covid-19, Yogyakarta. 
Pelatihan Pembuatan Castella Dan Parfait Untuk SMK Santa Maria Febryola Indra; Winny Ibe; Carmen Lunabelle Susanto; Ira Brunchilda Hubner; Juliana Juliana; Julita Then
Jurnal Bangun Abdimas Vol 2 No 1: Mei 2023
Publisher : PT. Bangun Harapan Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56854/ba.v2i1.157

Abstract

Pengabdian kepada masyarakat merupakan upaya meneliti, menyuluh dan memberikan ilmu kepada masyarakat luas. Pengabdian kepada masyarakat yang dilakukan terhadap SMK Santa Maria mengenai castella dan parfait secara spesifik bertujuan untuk menambah pengetahuan siswa SMK Santa Maria dan meningkatkan kerja sama antara Pengelolaan Perhotelan Fakultas Pariwisata Universitas Pelita Harapan dengan SMK Santa Maria. Salah satu indikator untuk mengukur keberhasilan kegiatan pelatihan dapat dilihat dari responpeserta terhadap pelaksanaan pelatihan. Hasil dari pengabdian kepada masyarakat ini terhitung berhasil melihat kemajuan yang dibuat oleh siswa dan siswi SMK Santa Maria melalui hasil pre-test dan post-test. Siswa siswi SMK Santa Maria semakin mengenal teknik, variasi, dan dekorasi dari pembuatan castella dan parfait.
PELATIHAN PEMBUATAN TOWEL ART DAN MAKING BED KEPADA IBU PKK DARI DESA CURUG WETAN Rosianna Sianipar; Juliana Juliana; Ira Brunchilda Hubner; Amelda Pramezwary; Sabrina Oktaria Sihombing; Reza Adjah; Theresia Chandra; Evelyn Wijaya; Jeremy Setiawan
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2023): Volume 4 Nomor 2 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i2.16091

Abstract

Salah satu pendapatan yang tertinggi bagi hotel adalah dari hasil penjualan kamar kepada tamu. Oleh karena itu bagaimana menata kamar dengan baik menjadi hal yang sangat penting. Dalam penataan kamar, merapikan tempat tidur dan membuat seni melipat handuk akan menjadi daya tarik utama  di kamar hotel dan hal yang sangat penting untuk dipelajari dan diketahui. Program Pengabdian kepada Masyarakat (PkM) ini dilakukan berdasarkan analisis kebutuhan dari Ibu-Ibu PKK (Pemberdayaan Kesejahteraan Keluarga)  di Curug Wetan dalam merapikan tempat tidur dan melipat handuk di rumah masing-masing agar terlihat menarik. Pelatihan ini berupaya untuk meningkatkan keterampilan para Ibu-Ibu PKK dan dilaksanakan oleh mahasiswa dan dosen dari Fakultas Pariwisata Prodi Pengelolaan Perhotelan. Pola ajar dilakukan dengan workshop pembuatan towel art dan making bed bagi ibu-ibu PKK di desa curug wetan. Tim Pengbadian kepada Masyarakat akan memberikan pelatihan kepada ibu-ibu PKK di  Desa  Curug  Wetan  dengan  kurang  lebih 20 peserta. Tim  Pengabdian  kepada Masyarakat  sangat  mengharapkan  kelancaran  rencana-rencana  yang  akan  dikembangkan  oleh pihak  desa  Curug  Wetan  di  kemudian  hari  demi  kemajuan  desa  tersebut. Untuk mengukur keberhasilan kegiatan ini, akan dilakukan metode pre-test dan post-test. Secara keseluruhan, kegiatan ini menunjukkan upaya yang baik dalam menyusun acara yang terstruktur, menyediakan materi yang relevan, dan melibatkan peserta secara aktif. Evaluasi positif ini dapat dijadikan dasar untuk memperbaiki kualitas pada masa mendatang.
Co-Authors Adi, Amanda AGUS PURWANTO Agus Purwanto ALICIA ANDERA Amelda Pramezwary Amelda Pramezwary Amelia Lindy Andara, Pascalis Anugerah Agungputranto Anugerah Agungputranto Arifin Djakasaputra Arifin Djakasaputra Calen Calen Carmen Lunabelle Susanto Catrine Carina Chen, Michelle Min Cheryl Jocelyn Christofano, Raphael Daphne Sweet Chandra Deandra Asthyn Pakasi Deandra Asthyn Pakasi Deandra Pakasi Desideria Lumongga Dwihadiah dharmawan, Cherry Diena Mutiara Lemy Djakasaputra, Arifin Dr. Adolf J.N. Parhusip Dwi Nugraha, Kharis Edwan Tanyauw Emmanuel Fernando Ennelis Ennelis Evelyn Wijaya Febryola Indra Febryola Indra FIORENTINE GABRIEL Friska Rotua Natalia Gunawan Prabowo Gunawan Prabowo Gunawan Prabowo, Gunawan Hafidz, Syauqi Himawan, Evelyn Hulu, Meitolo Ibe, Winny Imelda Joanna Indra, Febryola Ingvenna Lioni Hermawan Innocentius Bernarto, Innocentius Jeremia Devananda Jeremy Setiawan Jessica Virgiana Wijaya Julia Dewi Juliana Juliana Juliana Juliana Juliana Juliana, Juliana Julita Then July Hidayat July Hidayat Kharis Dwi Nugraha Lemy, Diena Lemy, Diena. M Liha, Samuel Musa Myrza Rahmanita Nadia Cheryl Effendy Niken Sulisetyowati 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 Nurintan Nurintan Palupi, Putri Esthi Parani, Rizaldi Parera, Sisilia Chelsye Pramezwary, Amelda Pramono, Rudy Purba, Herman Reza Adjah Rocky Nagoya Rosianna Sianipar Rosianna Sianipar Sabrina O Sihombing Sabrina O. Sihombing Samuel Musa Liha Sandra Maleachi Saputra, Sonny Sianipar, Rosianna Sim Wen Ching Sisilia Chelsye Parera Sitorus, Nova Sitorus, Nova Bernedetta Sonny Saputra Steven Elroy Surjady, Stephanie Themmy Noval Theresia Chandra Valensky, Sherla Vasco Adato H Goeltom Virgiana Wijaya, Jessica Vitta Natalia Vriandi Hapsara Wijanto, Yemima Joycelyn Wilhelmina Rosse Marisca Gajeng Winny Ibe Wulan Meiaya Wowor