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Juliana Juliana
Fakultas Ekonomi dan Ilmu Sosial Universitas Islam Negeri Sultan Syarif Kasim Riau
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THE INFLUENCE OF CUSTOMER-CENTRIC STRATEGY TOWARD TOURIST SATISFACTION Agustinawati, Agustinawati; Samsidar, Samsidar; Bahri, Halida; Juliana, Juliana; Pendi, Pendi
International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) Vol. 1 No. 2 (2021): December
Publisher : CV. Radja Publika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.449 KB) | DOI: 10.54443/ijebas.v1i2.105

Abstract

This study aims to investigate the infleunce of customer centric marketing mix on satisfaction for tourists in context of Aceh. The Halal tourism destination such as Ujong Blang beach, Seumadu beach, Lancok beach, Pangah Beach, Waduk Jeulikat, Lhok Seulayang, Museum Geudong and Gunung Sala is the latest destination in North Aceh and Lhokseumawe, Indonesia. This destination currently very in great demand by the tourists. A survey questionnaire is used to conduct this study. A sample of 200 tourists participated in the study. The findings reveal the significant positive relationship of three marketing mix elements with tourists’ satisfaction for tourism services in the context of Aceh.
PENGARUH PENAMBAHAN TEPUNG MAGGOT DENGAN DOSIS BERBEDA PADA PAKAN TERHADAP PERTUMBUHAN DAN KELANGSUNGAN HIDUP BENIH IKAN GURAME (OSPHRONEMUS GAURAMY) Andri, Andri; Koniyo, Yuniarti; Juliana, Juliana; Fintarji, Rian
Gorontalo Fisheries Journal Vol 8, No 1 (2025): Volume 8 Nomor 1 Tahun 2025
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gfj.v8i1.4395

Abstract

Penelitian ini memiliki tujuan untuk melihat apakah dengan menambahkan tepung maggot dengan dosis berbeda di wadah budidaya dapat berpengaruh terhadap pertumbuhan dan kelangsungan hidup benih ikan gurame (Osphronemus gauramy). Metode yang digunakan dalam penelitian ini yaitu eksperimen. Hewan uji yang digunakan yaitu benih ikan gurame (Osphronemus gauramy) sejumlah 120 ekor, dengan perlakuan A (kontrol), B (tepung maggot 20% pakan buatan 80%), C (tepung maggot 30% pakan buatan 70%), dan D (tepung maggot 40% pakan buatan 60%). Media budidaya yang digunakan adalah akuarium yang berukuran 60 × 40 × 40 sebanyak 12 buah dan masing-masing diisi air sebanyak 20 liter dengan ikan sebanyak 10 ekor/akuarium. Proses pemeliharaan dilakukan selama 40 hari. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dan analisis ANOVA menggunakan aplikasi spss versi 29. Selain itu, dilakukan uji tambahan yaitu uji lanjut menggunakan uji tukay). Hasil yang didapatkan pada penelitian ini yaitu perlakuan yang diberikan memiliki pengaruh nyata terhadap pertumbuhan berat mutlak dan efesiensi pakan. Pertumbuhan berat mutlak tertinggi terdapat pada perlakuan B dengan rata-rata pertumbuhan berat 1.217 cm, perlakuan dengan dosis tepung maggot 20% pakan buatan 80% untuk efesiensi pakan yang tertinggi terdapat pada perlakuan B dengan presentase 23.69 % dengan dosis tepung maggot 20% pakan buatan 80%, menunjukan dosis yang terbaik adalah 20%.
TOURISM DEVELOPMENT WITH QUALITY TOURISM APPROACH IN ULOS HUTARAJA VILLAGE Maleachi, Sandra; Juliana, Juliana; Sianipar, Rosianna; Sitorus, Nova Bernedeta
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1288

Abstract

This study aims to know the development of the tourism quality in Ulos Hutaraja Village. This study used qualitative research methods. Overall, the quality of tourism in Kampung Ulos Hutaraja is strongly influenced by several factors. First, tangible factors include adequate infrastructure and physical facilities, such as accommodation, transportation, tourist attractions, restaurants and shops that meet quality standards. Second, is the responsiveness factor, which includes the ability of tourism managers to provide services that are responsive to the needs and expectations of tourists. Third, the assurance or guarantee factor involves security, comfort, and trust in the tourism experience. Fourth is the reliability factor, which emphasizes consistency, timeliness, and service continuity. Fifth, the participant factor highlights the participation of local communities in tourism development, which can provide a more authentic experience and protect the environment. Sixth is the accessibility factor, which relates to adequate transportation and infrastructure access. In addition, cultural authenticity is essential in maintaining and promoting local culture as the main attraction for tourists, maintaining cultural integrity and avoiding excessive commercialization. Finally, cohesiveness or harmony is an essential indicator of maintaining a balance between tourism, the environment and local communitiy welfare through natural preservation, cultural preservation, tourism impact research, sustainable policies, fair social and economic benefits, and collaboration with related parties. By paying attention to these factors, Kampung Ulos Hutaraja can build quality, sustainable and beneficial tourism for all parties involved.
SYSTEMATIC LITERATURE REVIEW ANALYSIS OF POSITIVE E-WOM ON THE TOURIST FUTURE BEHAVIOR IN TOURISM VILLAGE MARKETING Juliana, Juliana; Sihombing, Sabrina O; Antonio, Ferdi
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1402

Abstract

This article provides an in-depth, systematic literature review on the positive impact of e-WOM in the tourism village marketing context. The purpose of this study is to determine the research gap, trend or impact pattern of positive e-wom from the research keyword, namely Positive E- Wom using the Publish or Perish application as a search for the Research Journal database and Vos Viewer as a graphical visualization for determining research gaps. Through systematic literature research methodology, filtered and analyzed various relevant articles from various databases. The results illustrate the various positive impacts of e-WOM. Based on the curated results of research sources, only 100 articles were relevant to the 2018-2023 research time interval from several databases. Based on the research gap analysis using the Mendeley Application and Vos Viewer, the keywords that are relevant to Positive E-Wom research are obtained, namely tourist destination, destination image, intention, positive impact, tourism, Social Medium, Tourist Satisfaction, decision and which has the lowest Research Gap or Variables rarely studied which affect positive E-wom are tourist destination, intention, negative impact/anxiety, enjoyment, esthetic, escapism, authenticity and memorable tourism experience, social media context, symbolic value, tourist delight which are variables that are not visible in the VOS viewer visualization. In this context, positive e-WOM also has a viral effect that is able to reach a wide audience in a short time, as well as encourage active tourist participation in providing feedback and reviews.
ANTECEDENTS OF REVISIT INTENTION WITH MEDIATED CUSTOMER SATISFACTION A STUDY ON MILLENNIAL CONSUMER BEHAVIOUR AT THEME RESTAURANT IN JAKARTA Yuliantoro, Nonot; Juliana, Juliana; Laurenzia, Sharleen; Tanzil, Sheily Triratnasari
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1469

Abstract

The main aim of this research was to investigate the potential impact of food quality, dinerserve, and dinescape on customers' likelihood to revisit theme restaurants in Jakarta. Additionally, the study sought to explore whether customer satisfaction played a mediating role in this relationship. To achieve these objectives, a survey method was employed, and data collection was carried out using an online questionnaire instrument. The target population of the study consisted of millennial consumers aged 18 to 40 years living in Jakarta, Bogor, Depok, Tangerang, and Bekasi. The data collection took place in October 2021. A purposive sampling technique was utilized to select 200 valid respondents, who were then subjected to data analysis using the PLS SEM (Partial Least Squares Structural Equation Modeling) program with smartpls 3.29 software. The findings from this research indicate that food quality, dinerserve, and dinescape significantly and positively influence customer satisfaction. Furthermore, it was observed that customer satisfaction itself plays a significant and positive role in determining the effect on revisit intention at theme restaurants in Jakarta.
Study of Sustainable Gastronomy Tourism in Siantar City Maleachi, Sandra; Juliana, Juliana; Sianipar, Rosianna; Sitorus, Nova Bernedeta
Jurnal Ilmiah Global Education Vol. 5 No. 1 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 1, Maret 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i1.1528

Abstract

This research aims to identify the sustainability of gastronomic tourism in Siantar City. The "Study of Sustainable Gastronomy Tourism in Siantar City" research uses a qualitative method. A gastronomic study of Siantar's culinary specialities, including roast pork, arsik carp, Siantar noodles, Siantar coffee, and traditional snacks, shows the richness of the city's culinary culture. The following conclusions can be drawn from this gastronomic study: (1) Cultural Heritage: The typical culinary delights of Siantar City are an inseparable part of the Batak cultural heritage. Each dish has a solid historical and traditional value, representing the identity of the people of Siantar City. (2) Uniqueness of Taste and Texture: Each dish has a unique taste and texture. Roast pork presents a combination of tender meat with crispy skin; arsik carp offers a unique blend of spicy, sour and distinctive flavours; bakmi Siantar has chewy noodles and savoury gravy; Siantar coffee has a distinctive aroma and rich taste, while jajanan pasar offers a wide variety of flavours. (3) Local and Tourist Influences: The typical culinary delights of Siantar City are favoured by residents and attract tourists. These foods are the main attraction for those who want to experience the delicacy and uniqueness of local cuisine. (4) Economic Impact and Tourism: Siantar City's unique cuisine has a significant economic impact. Culinary businesses, restaurants and coffee shops that serve these dishes provide employment and economic contribution to society. In addition, culinary specialities are also an attraction for tourists, which contributes to the development of the tourism sector in Siantar City. (5) Cultural Preservation: It is essential to pay attention to the preservation of Siantar City's unique culinary culture. Preservation efforts through documentation, training, promotion and quality improvement can maintain the sustainability and authenticity of these dishes so that future generations can enjoy them. This conclusion shows the importance of typical cuisine in enriching the cultural richness of Siantar City. These dishes not only meet the culinary needs of the local people but also have significant economic and tourism potential. Through preserving and developing unique culinary delights, Siantar City can continue to promote its distinctive and traditional culinary delicacies to the world.
Antecedents Word of Mouth Intention in the Restaurant Industry Juliana, Juliana; Pramezwary, Amelda; Maleachi, Sandra; Goeltom, Vasco Adato H.
Jurnal Ilmiah Global Education Vol. 5 No. 1 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 1, Maret 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i1.2185

Abstract

A restaurant is a place that provides good service to all its customers, both in the form of food and drinks. This research aims to investigate the antecedents word of mouth intention This research uses a quantitative approach with a survey method. with a sample size of 102 respondents. The data collection tool in this study used an online questionnaire which was distributed to respondents using a non-probability sampling approach using a purposive sampling technique with the criteria of using respondents who visited the restaurant at least once a year. Data analysis using PLS-SEM. The contribution of this research is to expand the factors that influence positive customer feelings towards restaurants such as environmental quality, food quality, service quality, and comfort. Service Encounter and Awareness as mediation to explain its influence on word-of-mouth intention. The results show that food quality, personal interaction quality, physical environment quality, perceived value, Service Encounter, and Awareness have a significant effect on word-of-mouth intention. This research implies that there is an influence between food quality, personal interaction quality, physical environment quality, and perceived value with word-of-mouth intention, so it can be concluded that food quality and interaction quality can shape customer relationships in providing positive recommendations about restaurants so that customers will visit. return to the restaurant.
Pengaruh Pemberian Pakan il-28 k dengan Dosisyang Berbeda Terhadap Pertumbuhan dan Kelangsungan Hidup Benih Ikan Gurami Silvina, Silvina; Juliana, Juliana; Syamsuddin, Syamsuddin
The NIKe Journal VOLUME 11 ISSUE 3 | SEPTEMBER 2023
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i3.1446

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian pakan IL-28 K  dengan dosis yang berbeda terhadap pertumbuhan benih ikan gurami (Osphronemus gouramy). Penelitian ini menggunakan metode eksperimen. Rancangan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) menggunakan Analysis ofVariance (ANOVA) dengan 4 perlakuan dan 3 ulangan. Hewan uji yang digunakan adalah benih ikan gurami (Osphronemus gouramy)sebanyak 192 ekor dengan panjang rata- rata benih awal ± 3 cm dan berat awal ± 1,3 gram. Penelitian ini dilaksanakan selama 28 hari. Perlakuan yang digunakan adalah dosis pakan IL-28 K yang berbeda, yaitu A (3%), B (6%), C (9%)  dan D (12%) dari total bobot tubuh. Hasil penelitian menunjukkan bahwa pertumbuhan panjang dan berat mutlak terbaik ditunjukkan pada perlakuan D (12%) berturut-turut sebesar 0,51 cm dan 0,46 g. Hasil analisis sidik ragam pertumbuhan panjang dan berat benih ikan gurami menunjukan bahwa pemberian pakan IL-28 K dengan dosis yang berbeda berpengaruh nyata terhadap pertumbuhan panjang dan berat benih ikan gurami, dilanjutkan dengan Uji Beda Nyata Terkecil (BNT) untuk pertumbuhan panjang dan berat  diperoleh berbeda nyata pada setiap perlakuan. Data hasil perhitungan persentasi jumlah benih ikan gurami yang hidup selama masa pemeliharaan, persentasi tertinggi berada pada perlakuan D (12%) yaitu memiliki kelangsungan hidup sebanyak 77.08%. Kata kunci: Gurami, IL-28 K, Dosis pakan, Pertumbuhan, kelangsungan hidup
Does the Promotion variable moderate the Customer Satisfaction Variable Adam's Fashion? Mahri, A. Jajang W.; Juliana, Juliana; Saepudin, Saepudin; Firmansyah, Firmansyah
PINISI Discretion Review Volume 5, Issue 2, March 2022
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/pdr.v5i2.51467

Abstract

To determine the effect of product quality, price, Islamic marketing, promotions and promotions as moderating variables on consumer satisfaction. The method used in this study is a quantitative method with a causality descriptive research design. The analysis tool used is Partial Least Square-Structural Equation Modeling (PLS-SEM) with the SmartPLS application. The subjects of this study were Adam's consumers with a sample of 212. The results of the study show that product quality, price, Islamic marketing have a positive effect on consumer satisfaction, while promotion does not moderate the product quality, price and Islamic marketing variables on customer satisfaction. Adam needs to make efforts to maximize consumer satisfaction. Some of the efforts that Adams can make to maximize consumer satisfaction are by increasing product quality at prices adjusted to quality and supported by Islamic marketing in boosting sales and convincing consumers to buy products. This study is the first to testthe influence of Islamic marketing coupled with promotion as a moderating variable on consumer satisfaction.
Development of Gadung Tuber Processing E-Module Based on Discovery Learning at SMAN 1 Seteluk, West Sumbawa Regency Juliana, Juliana; Rahmawati, Fitri; Ashari, Ari
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 8, No 3 (2024): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (Juli)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jisip.v8i3.7146

Abstract

This research aims to determine the feasibility of an e-module for processing gadung tubers (dioscorea hispida) based on a discovery learning model and to determine the readability test of developing an e-module for processing gadung tubers (dioscorea hispida) based on a discovery learning model by students in class X-6 of SMA Negeri 1 Seteluk. This e-module was developed using a 4D development model by Thiagarajan, but this research was limited to the 3D stage. The 3D stages are Definition, planning (Design) and development (Develop). Based on the research results, it shows that the e-module was declared valid according to the validation results of 63.75%, the readability test by teachers was 78.75% and the readability test by students was 76.13%. Thus, e-modules are suitable for implementation in the learning process by teachers in the future.
Co-Authors A Halim Aam Slamet Rusydiana, Aam Slamet Abd. Rasyid Syamsuri Abdul Majid Abdul Nasir Zakaria, Gamal Abi, Antonius Remigius AD, Maulina M. Adhani, Annisa ADI SETIADI Adiningsih, Baiq Sri Adirestuty, Fitranty Affandi, Hanif Saputra Agatha, Margareth Gabriel Agus Purwanto Agustinawati, Agustinawati Ahmad Ajib Ridlwan Ahmad Muhammad Ahmad, Indra Gandhi Ainun, Nurul Riska Aisyah, Tuti Akbar, Fatawil Akbar, Zidan Akmaliah, Qatrunnada Jinan Al Adawiyah, Rumaisah Azizah Al Qorni, Galuh Finna Wais Ali Abubakar Alimin, Erina Alinna, Alinna Almahda, Salsabilla Altof, Muhammad Sayid Amaniarsih, Dwi Suci Amda, Ahmad Dibul Andani, Putri Andri Andri Anggraini, Julia Anggraini, Risa Anshar Daud Anton Abdulbasah Kamil Anton Sitepu Antonio, Ferdi Antony, Vincent Setiawan Anwar Adem Shikur Anwar Anwar Apriliyanti Apriliyanti Aqsal Ilham, Muhammad Aqwa Naser Daulay Arbi, Arbi Ardila, Melati Ardytha, Ardytha Arif Hidayat Arjuna, Arjuna Armando, Tiffanysius Armayanti, Nelly Asbari, Masduki Ashari, Ari Asmara Sari Nasution asrul, nurmahyuni Astuti, Lin Suciani Astuti, Nia Audreya, Qonita Aulia, Mita Ananda Azahra, Rahfa Azim, Mohammad Aziz, Rifan Abdul Azizah, Nur Afit B. Manalu, Rizki Bastanta Baehaqi Bahri, Halida Baihaqi, Umar Bangkit Pratama, Bangkit Batari, Hanifah Benita, Christabel Bogor Lumbanraja Br Silaen, Pernanci Brian, Reagan Budi Tjahjono Budi, Rahmad Setia Buhang, Dela Puspita C. Hao, Lester Cakhyaneu, Aneu Camellia Camellia, Camellia Carina, Catrine Carven, Carven Catherine Catherine Chatarina Umbul Wahyuni Cheria, Cheria Cheumar, Muhammadtahir Citra Dewi , Tazkiyah Nur Laili Citra Lestari Daheri, Mirzon Daicy, Venessa Darinda Sofia Tanjung Darmayanti, Erni Darwin Lie Dedy Kurniawan Deriwanto, Deriwanto Destaviani, Angelita Dewi Driyani, Dewi Dewi, Windy Kurnia dharmawan, Cherry Diena Mutiara Lemy Dimyati, Aan Anasih Djakasaputra, Arifin Djulia, Sirda Dyan Wulan Sari Hs Eddy Noviana Edi Cahyono Efendi Efendi Effendy, Linda Eka Yusnaldi El Farabi, Muhammad Nur Ellen, Herlin Ennelis, Ennelis Errika, Errika Ester Julinda Simarmata, Ester Julinda Eva Amalia Eveline Eveline Faathir, M. Fadila Fadila, Fadila Faiz, Ihda Raifin Fajriyanti, Indri Farhan, Aulia Muhammad fatimah Fatimah Fatimah, Andini Nur Fatin Nadifa Tarigan Fatin, Nur Afifah Febriana, Vinni Felicia, Felia Felisitas Viktoria Melati Fernandes, Gilang Ryan Figo, William Filimonovic, Gabriela Ayu Fintarji, Rian Firmansyah Firmansyah Fitri Hayati Fitri Rahmawati Fitri, Ramadini Eka Fitria, Ully Fitria, Ulyy Florency, Gaby Florentina, Nova Frans Sudirjo Fransiska, Ina Berliana G. Gunawan Gaol, Rumiris Lumban Ghozali, Excel Ginting, Erwin Ginting, Fiber Yun Almanda Ginting, Natael Gloria Hutabarat, Esvina Goeltom, Vasco Adato H. 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Hulopi, Veriyanto Hulu, Meitolo Humairah, Khairuna Husni Husni Hutabarat, Esvina Gloria I Gede Agus Kurniawan Idaryani Idaryani Iin Inayah, Iin Imsar, Imsar Indah, Rahmatilla Indra, Febryola Indrayani, Rusmiati Inomjon, Qudratov Irawan, Yossy Irianti, Bella Ismail Ismail Ismaraidha Ismaulina Jafar Jafar Jane, Josephine Jang, Johan Jarya, Haenul Jasmir, Jasmir Jauhari, Cindy Kamelita Jhonas Dongoran Jinan, Qatrunnada Josephine Josephine, Josephine July Hidayat Jumaini, Jumaini ' Junias Zulfahmi, Junias Kamaruddin Kamaruddin Kaputri, Evanny Kartika Kartika Kasih, Dar Kathryn Sugara Khalidy, Furqan Kristabella, Cheryl Kurjono, Kurjono Kurniawan, Johannes Latinulu, Atrila Laurenzia, Sharleen Lemy, Diena Leny Yuliati LESTARI, BUNGA Lewinsky, Silvia Lie, Michelle Gabriel Liky Faizal Lindasari, Ewil Lubis, Mutia Sari Lukita, Fiona M Aris Akbar M. Sholahuddin Mahdaliana, Mahdaliana Mahfudz Ifendi Mahri, A Jajang. W Mainisa, Mainisa Maisaroh, Enni Maisyarah Rahmi Hasan Manalu, Madianti Manne, Firman Manoarfa, Hilda Mardiani, Rika Mardiatunnisa, Mardiatunnisa Maretha, Cheryl Riji Marisa, Oktafalia Martheus, Felix Maspeke, Winarsi Maulana, Hamsah Maulana, Iwa Maulana, Muhammad Fikri Maulana, Riko Riza Maya Sari Br Sembiring, Heka Maya MEIKARDO SAMUEL PRAYUDA Meilany, Meilany MOCH. KHOIRUL ANWAR Monoarfa, Hilda Muhabibudin, Nur Muhamad Haikal Muhammad Abduh Muhammad Muhammad Muhammad Nasir Muhammad Nur Muhammad Rivai Muhammad Yasin Muhammmad Zulfikar Rakhmat Mulis Muljani, Borromia Faustina Mumuh Muhammad Munawwar Khalil, Munawwar Murni, Yetti Murniati, Wahyuni Musdiani Musdiani Nasim, Arim Nasution, Nurlaila Nasution, Nurmaidah Natalia, Vitta nazarina, nazarina Nazir, Cut Intan Neti Budiwati Ningdayati, Rina Nisa', Nur Laila Choiru Nisrina, Ulfah Laila Nova Florentina Ambarwati Novita Novita Novitasari, Dewiana Nukak, Novia A Nur Faida, Nur Nur Handayani Nuraini Nuraini Nuraini, Azdina Nurasyiah, Aas Nurdin , Ambia Nurdin, Hidayanti Rohimah Nurhasanah Bakhtiar, Nurhasanah Nurhayati, B. Lena Nurjamila, Sy Nurlita, Nurlita Nurul Hasanah Nusi, Vina adelia Oei, Jonathan Oey, Michelle Oktavia, Khairani Oktaviandani, Celine Rizki Onesis, Jennifer Orlina, Meita Oroji, Ahamad Muhammad Oroji, Ahmad Muhammad Pakasi, Deandra Ashtyn Palupi, Putri Esthi Parani, Rizaldi Pareza Alam Jusia, Pareza Alam Pasaribu, Finela Sovia Patricia, Veren PENDI, PENDI Perangin-angin, Almarani Br. 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Suherman, Sutianto Pratama Sukandar, Ayu Lestari sukri Sukri, sukri Sulistyohati, Aprilia Sulpiani, Lili Sulthan, M. A. Sundari, Jurika Surjady, Stephanie Suryahim, Iim Suryaningrat, Ana Sutianto, Sutianto Sutrisno, Sutrisno Suwito Suwito Syahputra, Muhammad Halfi Indra Syahrilfuddin Syahrilfuddin, Syahrilfuddin Syakir Haziq, Juan Syamsuddin Syamsuddin Syarifuddin Ondeng Syiva, Asyhari Nadzilla Tahmid Sabri Tan, Catherine Ardelia Tanesha, Roselynn Tanjung, Muhammad Arsalan Kamil Tanubrata, Jessalyn Tanzil, Sheily Triratnasari Tarigan, Adelina Theresia Tarigan, Jesika Margareta Angelina Taruli Siahaan, Sahat Taufiq Abdullah Taufiq, Rizaldi Tengku Reza Suka Alaqsa Terfinia, Radella Thalib, Supriadi Theofillus, Michael Thressa, Stefi Inggrid Tina Marito Harahap Ulfiani Rahman Ulva, Siti Maria Umar, Abdurrauf Umi Kalsum Utami, Suci Aprilliani Valencia Sutjipto, Abigail Veithzal Rivai Zainal Vemy Suci Asih Vicky F Sanjaya W. Mahri, A. 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