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All Journal IAES International Journal of Artificial Intelligence (IJ-AI) Journal of Educational, Health and Community Psychology Jurnal Ilmiah Mahasiswa FEB Sosial Budaya Jurnal Sumberdaya Alam dan Lingkungan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian LINGUAL: Journal of Language and Culture Jurnal Kajian Informasi & Perpustakaan Jurnal Sains dan Teknologi Pangan Jurnal Pertanian Terpadu Syntax Literate: Jurnal Ilmiah Indonesia TIJAB (The International Journal of Applied Business) Jurnal Pendidikan Kebutuhan Khusus JURNAL PENDIDIKAN TAMBUSAI Brikolase : Jurnal Kajian Teori, Praktik dan Wacana Seni Budaya Rupa Jurnal Common JOURNAL OF CHEMISTRY AND EDUCATION (JCAE) Journal of Food and Culinary JURNAL LENSA MUTIARA KOMUNIKASI Altasia : Jurnal Pariwisata Indonesia Journal of Tourism Destination and Attraction Dialektika: Jurnal Ekonomi dan Ilmu Sosial Management Studies and Entrepreneurship Journal (MSEJ) Jurnal Kolaborasi Resolusi Konflik Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Abdidas Journal of Economics and Business UBS Jurnal Kepariwisataan JUTECH : Journal Education and Technology Indonesian Journal of Tourism and Leisure ProBisnis : Jurnal Manajemen COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Envirotek : Jurnal Ilmiah Teknik Lingkungan Journal of Innovation Research and Knowledge International Journal of Applied Sciences in Tourism and Events Digital Transformation Technology (Digitech) Jurnal Pengadaan Barang dan Jasa Jurnal Ilmiah Hospitality Management INDONESIAN JOURNAL OF URBAN AND ENVIRONMENTAL TECHNOLOGY Nawasena: Jurnal Ilmiah Pariwisata Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) West Science Interdisciplinary Studies Riset Ilmu Manajemen Bisnis dan Akuntansi West Science Interdisciplinary Studies West Science Social and Humanities Studies Jurnal Hukum dan Keadilan RESLAJ: Religion Education Social Laa Roiba Journal Mandalika Journal of Community Services JURNAL REKAYASA KIMIA & LINGKUNGAN Menulis: Jurnal Penelitian Nusantara Jurnal Ilmiah Pariwisata International Journal of Entrepreneurship and Tourism
Bambang Suharto
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Public Health Social Sciences Other

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Revolutionizing Hotel Room Comfort: Leveraging Google Nest Intelligent Systems to Improve Guest Experience Suharto, Bambang; Putri, Nabilah Paramita
ProBisnis : Jurnal Manajemen Vol. 15 No. 3 (2024): May-June: Management Science
Publisher : Lembaga Riset, Publikasi dan Konsultasi JONHARIONO

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

Abstract

Technological advances have brought significant changes to the hospitality industry, especially in efforts to improve guest comfort and experience. One of the latest breakthroughs is the use of intelligent systems such as Google Nest to manage the hotel room environment, making it a Smart Hotel Room. This research aims to discuss how the use of Google Nest has revolutionized hotel room comfort and substantially improved the guest experience. Google Nest enables hotels to manage energy efficiently, regulate room temperature, and provide guests with a more personalized experience. We'll discuss some of the benefits of using Google Nest for hotel room comfort, such as better temperature control, better energy management, better security, and integration with property management systems to increase operational efficiency. This research approach uses qualitative methods through analysis of various journals. The results of this research demonstrate a better understanding of how intelligent systems like Google Nest have revolutionized hotel room comfort and substantially improved the guest experience. With thoughtful and innovative implementation, hotels can continue to leverage this technology to create better lodging environments in the future.
Potensi Implementasi Teknologi Augmented Reality Pada Industri Food & Baverage Dalam Meningkatkan Kepuasan Pelanggan Averil Rorizanda; Bambang Suharto
Nawasena: Jurnal Ilmiah Pariwisata Vol. 3 No. 2 (2024): Agustus : Nawasena: Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v3i2.1682

Abstract

The dynamic and competitive Food and Beverage (F&B) industry requires continuous innovation to maintain its competitiveness. One innovation currently attracting attention is the use of Augmented Reality (AR) technology in the context of consumer experiences. With AR, customers can interact with menus, view 3D visuals of dishes, and access additional information. The implementation of AR in the food and beverage industry has the potential to significantly enhance customer satisfaction through improved customer experiences. This research aims to thoroughly explore the potential offered by Augmented Reality (AR) technology in enhancing customer satisfaction in the Food and Beverage (F&B) industry. By focusing on the integration of AR within the F&B environment, this study intends to understand how the implementation of AR can alter the way customers interact with products and services, as well as its impact on their perceptions and satisfaction, an area that currently lacks extensive research. The research methodology employed is a systematic literature review with a qualitative approach, enabling the identification, evaluation, and synthesis of findings from various related studies. The analysis of ten reviewed literature pieces indicates that the use of AR in restaurant menu applications holds significant potential for enhancing customer experiences and adding value to businesses in the F&B industry. Factors such as design, device availability, and consumer acceptance also play crucial roles in the successful implementation of AR in food and beverage businesses. Furthermore, companies need to pay attention to product quality, customer service, and competitive pricing to enhance customer satisfaction. Continuous monitoring of customer responses to the use of AR is also necessary for companies, as they should be prepared to make improvements or adjustments based on customer feedback.
Metode EOQ Berbasis Digital Guna Meningkatkan Efisiensi Manajemen Persediaan Bahan pada FB Service Hotel Wardhani, Dya Ayuning Kusuma; Suharto, Bambang
Digital Transformation Technology Vol. 4 No. 1 (2024): Periode Maret 2024
Publisher : Information Technology and Science(ITScience)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/digitech.v4i1.3737

Abstract

Penelitian ini bertujuan untuk mengoptimalkan metode Economic Order Quantity (EOQ) melalui penerapan dan pendalaman sistem digital pada departemen Food and Beverage Service. Pada umumnya metode EOQ digunakan untuk menghitung jumlah optimal dari purchasing perusahaan dengan meminimalisir akumulasi biaya persediaan. Departemen Food and Beverage Service berperan penting dalam sebuah industri perhotelan terkait penyedia layanan makan dan minum. Departemen ini sering dihadapkan pada tantangan pengelolaan persediaan bahan minuman agar tidak berakibat pada out of stock dari perubahan permintaan pasar. Metode yang digunakan dalam penelitian ini adalah pendekatan kualitatif menggunakan System Literatur Review (SLR) dari data sekunder pada Scopus mengidentifikasi faktor-faktor yang berkaitan dengan tren EOQ. Fokus dalam penelitian ini melibatkan analisis data historis persediaan, penerapan teknologi digital, dan skenario EOQ yang berbeda. Sistem digital akan melibatkan integrasi teknologi yang mencakup monitoring dan perhitungan secara real-time pada persediaan bahan, otomatisasi proses pemesanan, serta integrasi dengan supplier. Data yang akan dianalisis mencakup frekuensi pemesanan, lamanya waktu tunggu, biaya penyimpanan, serta biaya pemesanan. Hasil dari penelitian ini diharapkan dapat memberikan rekomendasi untuk mengoptimalkan metode EOQ melalui penerapan sistem digital, sehingga departemen Food and Beverage Service dapat memperoleh efisiensi dalam mengelola persediaan barang dan meminimalisir potensi kehilangan customer akibat out of stock. Implementasi dari optimalisasi ini diharapkan mampu mengurangi biaya persediaan, meningkatkan efisiensi operasional dan daya saing melalui manajemen persediaan yang lebih mumpuni, serta mengoptimalkan kualitas layanan terhadap customer. Dengan demikian, penelitian ini dapat memberikan kontribusi positif terhadap peningkatan kinerja serta menunjang faktor profitabilitas pada sektor penyedia layanan seperti departemen Food and Beverage Service.
Strategy Management with SWOT Analysis to Increase the Potential of Pos Ketan Legenda 1967 as a Hits Culinary Tourism Place in Batu City Kamelia Arifah; Suharto, Bambang
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 5 No. 1 (2024): Management Studies and Entrepreneurship Journal (MSEJ)
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/msej.v5i1.4082

Abstract

Pos Ketan Legenda 1967 is one of the culinary hits of Batu City with more than 10 branches spread across various regions and cities. The branch of Pos Ketan Legenda centered in Batu Tourism City, East Java serves typical and warm food. The main food sold is sticky rice sprinkled with misis, cheese, soy powder, durian and others. This research aims to analyze the potential of Pos Ketan Legenda 1967 as a culinary tourism attraction to be widely known by people from various regions to maintain a family business that has been running since 1967. The research method used is descriptive qualitative using SWOT analysis. The informants of this research are the owner of Pos Ketan Legenda 1967 located in Batu City, employees, and customers of Pos Ketan Legenda 1967 in Batu City. The results showed that there are strategies that can be carried out by Pos Ketan Legenda 1967 Batu City by utilizing existing strengths and opportunities and minimizing existing weaknesses and threats. This study also indicates that a family business that has been established since 1967 such as Pos Ketan Legenda 1967 certainly also has weaknesses and will continue to face threats around such as the emergence of fast food culinary such as street food. The need for a digital marketing strategy to be able to maintain its business existence like other businesses.
IDENTIFIKASI KESULITAN PESERTA DIDIK DALAM MEMAHAMI KONSEP TERMOKIMIA MENGGUNAKAN “TWO-TIER MULTIPL CHOICE DIAGNOSTIC TEST PADA PESERTA DIDIK KELAS XI MIA Rasyidah, Rasyidah; Suharto, Bambang; Kusasi, Muhammad
JCAE (Journal of Chemistry And Education) Vol 7 No 1 (2023): JCAE AGUSTUS 2023
Publisher : PROGRAM STUDI PENDIDIKAN KIMIA FKIP UNIVERSITAS LAMBUNG MANGKURAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jcae.v7i1.2547

Abstract

Telah dilakukan penelitian tentang mengidentifikasi kesulitan peserta didik memahami termokimia menggunakan “two-tier multiple choice” pada kelas XI MIA 1 SMAN 1 Karau Kuala. Penelitian ini bertujuan untuk mengetahui (1) tingkat kesulitan pemahaman peserta didik dalam konsep termokimia, (2) mengetahui penyebab kesulitan peserta didik dalam memahami konsep termokimia. Metode penelitian adalah deskriptif. Populasi penelitian ini adalah peserta didik kelas XI MIA 1 SMAN 1 Karau Kuala dengan jumlah sampel 15 orang. Teknik pengumpulan data dilakukan dengan instrumen tes diagnostik two-tier multiple choice, dan wawancara. Hasil penelitian menunjukan bahwa tingkat kesulitan peserta didik dalam memahami konsep pada materi termokimia adalah 63,33%. Penyebab peserta didik kesulitan memahami konsep termokimia yaitu faktor internal, peserta didik kurang mengingat materi yang sudah dipelajari, peserta didik kurang konsentrasi pada saat guru menjelaskan dan peserta didik juga kurang memahami materi yang bersifat hitungan.
Analisis Komunikasi Interaksionisme Simbolik Festival: Studi Kasus Tomohon International Flower Festival (TIFF) Kaligis, Carlita Grace Caesaria; Suharto, Bambang; Isnaini, Santi; Agustina, Tri Siwi
Jurnal Common Vol. 7 No. 1 (2023): Common
Publisher : Program Studi Ilmu Komunikasi Universitas Komputer Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34010/common.v7i1.9680

Abstract

The festival is one of the activities aimed at preserving a culture. There are many different cultural festivals in Indonesia, including the Tomohon International Flower Festival (TIFF), which is a major annual event. This festival showcases the beauty of flowers and ornamental plants from all over Indonesia and from other countries as well. The purpose of this research is to analyze the symbols and meanings such as flowers, traditional clothing, dance, and music that are used to strengthen local identity and provide a unique experience for visitors. The methodology used in this research is a case study conducted on the festival held in Tomohon City, North Sulawesi, Indonesia. This research employs a qualitative-descriptive approach with data collection techniques through in-depth interviews and observation of several individuals involved in the event, such as visitors, participants, and organizers. The results show that TIFF has various cultural symbols and meanings that represent the identity of Tomohon City. Symbolic interactionism communication at the Tomohon International Flower Festival (TIFF) also creates a positive atmosphere and strengthens social relationships among them. It can be concluded that symbolic interactionism communication plays a significant role in understanding social interaction in the context of a festival. Keyword: Communication, symbolic interactionism, festival
Developing Kenjeran as a Tourism Destination Based on Fisher Community Approach Yunita, Febri Rizma; Suharto, Bambang; Isnaini, Santi
Indonesian Journal of Tourism and Leisure Vol 5, No 2 (2024)
Publisher : Lasigo Akademia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36256/ijtl.v5i2.440

Abstract

Kenjeran has strengths in the fisheries sector which has great potential to be developed as tourism with unique culinary delights, considering the abundant diversity of processed seafood. This research aims to explore opportunities for developing Kenjeran using Community-Based Tourism (CBT) theory and the 4A components, namely Attraction, Accessibility, Amenity, Ancillary.  The method used in this research is a qualitative method with thematic analysis and SWOT analysis. The results of this research indicate that Kenjeran has implemented community-based tourism. However, it remains at the fifth level, namely approval, as the extent of citizen participation in decision-making is still not entirely clear. Meanwhile, the results of the SWOT analysis show that the location of the quadrant point is in a very profitable aggressive strategy (growth-oriented strategy) position. This strategy can focus on increasing local community participation, particularly through education in tourism management and governance, ensuring the fishermen’s active involvement in decision-making processes. The active fishing community is positioned as a central element in managing tourism activities, such as culinary tourism and maritime festivals. In addition, external threats like competition from other destinations and environmental concerns are addressed by adopting sustainable tourism practices, including eco-tourism and infrastructure development aligned with environmental conservation principles.
SHELL BEADS AS A TOURISM ATTRACTION AT KENJERAN BEACH SURABAYA Naomi, Laetycia; Shelly Christanti; Nuruddin; Bambang Suharto
Journal of Tourism Destination and Attraction Vol 12 No 2 (2024): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v12i2.7868

Abstract

Tourism is proliferating by becoming the industry that generates the largest revenue in Indonesia. Surabaya is a tourist destination with a maritime concept by exhibiting natural beauty and other supporting attractions in the form of typical souvenirs, namely shell beads. The purpose of the research study of Shell beads as a supporting attraction for tourist attractions at Kenjeran Beach is that this research is expected to positively contribute to the development of tourist attractions at Kenjeran Beach. This research study is associated with previous research specifically that examines beads as a supporting attraction for tourist attractions. The study of research on beads as a supporting attraction in tourist attractions has been done by experts. The results showed that tourists have a positive perception of shell beads as a supporting attraction. Tourists consider the existence of Shell beads not only as souvenirs but as a symbol of local cultural identity that enriches the tourist experience.
Bibliometric Trends in Social Media and Destination Marketing: Shaping Perceptions in the Tourism Industry Judijanto, Loso; Suharto, Bambang; Susilo, Anton
West Science Interdisciplinary Studies Vol. 2 No. 12 (2024): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v2i12.1515

Abstract

This study delves into the transformative role of social media in tourism marketing, examining how these digital platforms influence traveler engagement and destination branding. Drawing from a comprehensive bibliometric analysis, the research synthesizes findings from seminal studies to explore the utilization of social media by tourism organizations and the resultant impact on traveler behavior and decision-making processes. The analysis highlights the strategic use of social media for enhancing destination attractiveness, the integration of big data to optimize marketing strategies, and the pivotal role of user-generated content in shaping destination images. The study identifies key trends, including the shift towards more personalized, interactive marketing approaches and the increasing reliance on technological innovations to drive marketing efficiency and effectiveness. These findings provide actionable insights for tourism marketers aiming to leverage social media's full potential within the dynamic digital landscape.
Implementation of Digital Systems in the F&B Department: Enhancing Guest Satisfaction and Service Efficiency: Implementasi Sistem Digital di Departemen F&B: Meningkatkan Kepuasan Tamu dan Efisiensi Layanan Suharto, Bambang; Medina, Fadita Dwi; Ardianto, Kiara Dwiva
Jurnal Ilmiah Hospitality Management Vol. 14 No. 2 (2024): June 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v14i2.279

Abstract

This paper will discuss the importance of digital system innovation in increasing guest satisfaction and service efficiency in the Food and Beverage (F&B) department in the hospitality industry. The purpose of this article is to outline an overview of the various digital technologies that have been adopted in the F&B Department, as well as their impact on guest satisfaction and operational performance. The method used is a qualitative descriptive approach. Various studies and case studies are analyzed to understand how the implementation of digital systems such as restaurant management software, online ordering applications, and Internet of Things (IoT) technologies has impacted various aspects of operations, from inventory management to service provision.
Co-Authors Achmad Kurniawan Afifa, Nisa Batrisiyah Aflahah Ramadhani Nidia Saputri Ahmat Farichi Aisha Singgih Alda A, Febriana Alexander Tunggul Sutanhaji Aliftica Regina Mudmainnah Aliyah Mutiara Rizqy Setiawan Aly, Muhammad Nilzam Alya Farras Azzahra Amelia Damayanti Wibowo Amrullah, Ata Ananda Aprilia Saraswati Ananda, Rahmah Rizqi Andria Kusuma, Vicky Angelia Setya Lukita Ardianto, Kiara Dwiva Arin Saumi Fortuna Armita, Aulliya Dwi Asminar Mokodongan Astutik, Mira Carera Atiek Winarti Aulia Nur Mustaqiman Aulia Nur Mustaqiman Aurellya Rahmada Dewinta Averil Rorizanda Azzahra, Alya Farras Azzahra, Tania Bambang Rahadi Bambang Rahadi Bambang Rahadi Widiatmono Bantulu, Lisna Bascha, Umi F Bascha, Umi Farichah Bayu Andriani Bintoro Wardiyanto, Bintoro Cendra Irawan Desnithalia, Farisa Alyani Devita Rachmasari Dewi, Liliya Dian Yulie Reindrawati DINA PUTRI ANGGRAINI Dina Sulistyaningrum Disa Muqtahimi Ulilalbab Dwitik Winar Rahayu Eka Lestari Elvina Amanda Evi Kurniati Evi Kurniati Evi Kurniati Fadillah Inastasia Fadita Dwi Medina Fahmi Alpha Yanitra Fajri Anugroho, Fajri Farell Marshal Asoka Farisa rahma ayu Fathurrahman, Dzaki Fauzia Rohmatul Laili Fernanda Vanessa Gosal Firdaus, Aji Akbar Fransisco, Wawan Gagas Gayuh Aji, Gagas Gayuh Galuh Rahajeng Prosaria Primaniartha Ghulam Arsyad Addibi Gusminanti Kasdi Handaru B Cahyono Harji, Laisya putri Hasanah, Fatmawati Uswatun Ikhroma Anbilqis, Naily Iman Teguh Widiantoro Isnaini, Santi Isnainy, Santi J. Bambang Rahadi J. Bambang Rahadi W. Jiwangga Hadi Nata Judijanto, Loso Junaidi Junaidi Kaligis, Carlita Grace Caesaria Kalingga Wenna Ferliqueena Paramitha Kamelia Arifah Karin Sufi Permatasari Kiara Dwiva Ardianto Kirana, Angkita Wasito Kristanto, Damar Kristanto, Damar Kurniawan, Ramdhan Laksmi, Luh Putu Gita Lestari, Adelia Budi Lestari, Qatrunnada Liliya Dewi S. Liliya Dewi Susanawati Liliya Dewi Susanawati Lina Suhendarwati Lukita, Angelia Setya Mailarangan, Kardevilla Ferina Mardika, Hana Angriyani Marjo, Tyas Roro Anggraini Kyai Masrur Maulidy, Ahmad Maulana, Shoffan Maulidy, Ahmad Masrur Maurisia Putri Permatasari Medina, Fadita Dwi Mentari Kinasih Miladyah, Rizka Milka Pasulu Mochammad Hassan Bayu Santoso Moh Ali, Moh Moh.Hanif Zulfansyah Mohammad Habibi Surya Buwana Mohammad Misbhahul Anam MS Monica, Florensia Yuke Muh Febrian Alim Muttaqin Muhammad Kusasi Muhammad Kusasi, Muhammad Muhammad Revaldo Putra Pradana Mustaqiman, Aulia Nur Nabila, Ilsa Nada, Sheila Anindia Qotrun Nadhif Zafran Zuhdi Najihah, Dliyaun Naomi, Laetycia Nata Jelita Listya Nata, Jiwangga H Naura Athallah Putri Navisha Aulia Navy Aprilia Putri Nilawardhani, Farista Dhika Novitasari, Salwa Aulia Nur Ainun Naima Nur Emma Suriani Nurina Akmalia Nuruddin Ossa Ladaena Erfadita Bayu Rismaharani Pahrijal, Rival Permatasari, Karin Sufi Pranciska Trisnawati Handayani Budianto Prastika, Pingky Dwi Ayu Pratama, I Wayan Adi Priyana, Yana Priyo Susilo, Fahmi Agus Puspita, Dinar Chandra Putri, Fidyasari Kusuma Putri, Nabilah Paramita Rachman Sinatriya Marjianto Rafiy Ahmad Saputra Rahayu, Sita Arifani Rahmat Yuliawan Ramadhan, Kemal Zulfikar Rasyidah Rasyidah Rchwono, Yudianto Reindrawati, Dian Y Renanda Ariska Faradina Riananda, Zavira Rike Ardhinissa Rio Hengky Sulanda Riskihadi, Afrike Rizki Dwika Amalia, Rizki Dwika Rizki Yunia Cesaria Ruslan Wirosoedarmo Ruslan Wirosoedarmo Santi Diwyarthi, Ni Desak Made Saputri, Aflahah Ramadhani Nidia Sekar Aulia Lintangkinasih Seliaprillia Seliaprillia Septiyaningsih, Nurul Shelly Christanti Silfi Arini Sinulingga, Rizky Amalia Sofiansyah, Ari Sri Endah Nurhidayati Suharno, Novianto Edi Suprapto, Sena Sukmananda Suriani, Nur E Susanawati, J. Liliya Dewi Susilo, Anton Sya'diyah, Maghfirotus Syahmani Syahmani Syahputra, Dimas Novian Syaiful Hidayat, Syaiful Syakira Amira Rahmadhani Tia Budi Riyanti Tiara Dwinda Syahrani Tri Siwi Agustina Tunggal Afrilia Ulpah, Nurul Wahdah, Nikmatul Bahril Wardhani, Dya Ayuning Kusuma Wulan Ruhunnatiqah Hijriyati Yunardi, Riky Tri Yunita, Febri Rizma Yusram adi