ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU UTAMA PEMBUATAN LANTING DENGAN METODE CONTINOUS REVIEW SYSTEM DAN PERIODIC REVIEW SYSTEM PADA UMKM BAYU TELA SARI

Dhiki Fathony, Rezha and Suseno, Suseno (2022) ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU UTAMA PEMBUATAN LANTING DENGAN METODE CONTINOUS REVIEW SYSTEM DAN PERIODIC REVIEW SYSTEM PADA UMKM BAYU TELA SARI. Tugas Akhir thesis, University of Technology Yogyakarta.

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Abstract

ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU UTAMA PEMBUATAN LANTING DENGAN METODE CONTINOUS REVIEW SYSTEM DAN PERIODIC REVIEW SYSTEM PADA UMKM BAYU TELA SARI Suseno1*, Rezha Dhiki Fathony2, *E-mail: rezhadhikifathony@gmail.com 2Program Studi Teknik Industri Fakultas Sains dan Teknologi Universitas Teknologi Yogyakarta ABSTRAK UMKM BAYU TELA SARI adalah UMKM yang memproduksi makanan tradisonal bernama lanting. UMKM mengalami overstock dan stockout. pada bahan baku singkong mengalami kekurangan sebesar 60 kg selama 3bulan, bahan baku bawang putih mengalami kelebihan sebesar 14 kg selama 3 bulan sedangkan bahan baku minyak goreng mengalami kelebihan sebesar 31,5 kg selama 3bulan. Penelitian ini bertujuan untuk melakukan pengendalian persediaan bahan baku utama pembuatan Lanting sehinnga dapat meminimasi total biaya persediaan, dengan menggunakan metode continous Review System dan Periodic Review System. Kesimpulan dari penelitian metode Continous Review System sebesar Rp 33.372.335,10 dan Periodic Review System Rp.33.429.760,90. serta metode kebijakan UMKM sebesar Rp. 34.475.667,2 metode tersebut mampu memberikan total biaya persediaan selama tiga bulan. Dari ketiga metode tersebut metode Continous Review Periodic lebih efektif dibandingkan Metode kebijakan UMKM dengan selisih sebesar Rp.383.332,1. Kata Kunci: continous Review System, Periodic Review System, Metode Kebijakan UMKM ANALYSIS OF CONTROLLING MAJOR RAW MATERIALS IN MANUFACTURING LANTING USING CONTINOUS REVIEW SYSTEM AND PERIODIC REVIEW SYSTEM METHODS ON MSME BAYU TELA SARI ABSTRACT MSME BAYU TELA SARI is an MSME that produces a traditional food called Lanting. SMEs experience overstock and stockout. the raw material for cassava has a shortage of 60 kg for 3 months, the raw material for garlic has an excess of 14 kg for 3 months while the raw material for cooking oil has an excess of 31.5 kg for 3 months. This study aims to control the inventory of the main raw materials for making Lanting so that it can minimize the total inventory cost, using the Continuous Review System and Periodic Review System methods. The conclusion of the continuous review system research method is 33,372,335.10 IDR and the Periodic Review System is 33,429,760.90. IDR as well as the MSME policy method of 34,475,667.2 IDR The method is able to provide the total cost of inventory for three months. Of the three methods, the Continuous Review Periodic method is more effective than the MSME policy method with a difference of 383.332,1 IDR. Keywords: Continuous Review System, Periodic Review System, MSME Policy Method DAFTAR PUSTAKA Aryanny, E., & Fasya, F. F. (2020). Analisa Pengendalian Persediaan Plat Baja Dengan Metode Continuous Review (Q) Dan Periodic Review (P) Di Cv. Tdsa. Tekmapro : Journal of Industrial Engineering and Management, 15(1), 44–56. https://doi.org/10.33005/tekmapro.v15i1.130 Aryanny, E., & Kurniawan, Y. D. (2020). Analisis Pengendalian Persediaan Suku Cadang Housing Gowl for Gravel Pump Warman Dengan Metode Periodic Review Dan Continuous Review Di Pt. Xyz. Tekmapro : Journal of Industrial Engineering and Management, 15(1), 13–24. https://doi.org/10.33005/tekmapro.v15i1.131 Fadilah, M. F., & Aryanny, E. (2021). Pengendalian Persediaan Bahan Baku Minyak Sawit Dengan Menggunakan Metode Continuous (Q) Dan Periodic (P) Review Di Pt. Xyz. Juminten, 2(4), 97–108. https://doi.org/10.33005/juminten.v2i4.309 Harimansyah, F. R., & Imaroh, T. S. (2020). August 2020, Publish: 24 September 2020. 2(1), 81–90. Kholil, M., Almahdy, I., Fortinina, A., & Suparno, A. (2020). Implementation of Continuous Review System Method, Periodic Review System Method and Min-Max Method for Cheese Powder Inventory (Case Study: PT. Mayora Indah TBK). 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Item Type:	Thesis (Skripsi, Tugas Akhir or Kerja Praktek) (Tugas Akhir)
Subjects:	T Technology > TS Manufactures
Divisions:	Fakultas Sains dan Teknologi > S1 Teknik Industri
Depositing User:	Kaprodi S1 Teknik Industri UTY
Date Deposited:	01 Dec 2022 08:21
Last Modified:	01 Dec 2022 08:21
URI:	http://eprints.uty.ac.id/id/eprint/11312

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