ANALISIS BIAYA DAN PERENCANAAN PERSEDIAAN BAHAN BAKU UTAMA SAUS MENGGUNAKAN METODE CONTINUOUS REVIEW SYSTEM DAN PERIODIC REVIEW SYSTEM STUDI KASUS PT SIRAJ BADAWI CUKUP RUPIAH

Alim, Muhammad Hafizh and Suseno, Suseno (2023) ANALISIS BIAYA DAN PERENCANAAN PERSEDIAAN BAHAN BAKU UTAMA SAUS MENGGUNAKAN METODE CONTINUOUS REVIEW SYSTEM DAN PERIODIC REVIEW SYSTEM STUDI KASUS PT SIRAJ BADAWI CUKUP RUPIAH. Tugas Akhir thesis, University of Technology Yogyakarta.

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Abstract

ABSTRAK PT Siraj Badawi Cukup Rupiah merupakan perusahaan yang bergerak dibidang industri makanan dan minuman, salah satu produk yang banyak permintaan adalah produk saus. Bahan baku utama dari saus yaitu ubi, cabe dan tepung asia. Dalam mengelola persediaan bahan baku utama saus, perusahaan setiap bulan selalu mengalami overstock bahan baku, seperti bulan juni 2022 bahan baku ubi mengalami sisa atau kelebihan stok ubi sebanyak 97.829 kg. Sehingga akan mengakibatkan penumpukan bahan baku dan tingginya biaya persediaan. Penelitian ini bertujuan untuk membandingkan total biaya persediaan bahan baku utama saus menggunakan metode continuous review system dan periodic review system sehingga diperoleh biaya yang paling minimal dan mengetahui perencanaan persediaan bahan baku utama saus. Hasil penelitian ini menunjukkan bahwa total biaya persediaan yang paling minimal yaitu menggunakan metode periodic review system sebesar Rp 29.771.534.602 lebih kecil dibandingkan dengan metode lainnya dengan penghematan biaya sebesar Rp 1.747.775.434 dan memiliki perencanaan optimal untuk bahan baku ubi interval waktu antar pemesanan (T) adalah 0,24496 atau 4,5 hari dan ukuran persediaan maksimum (R) sebesar 84.220,5 kg, bahan baku cabe interval waktu antar pemesanan (T) adalah 0,05675 atau 10,3 hari dan ukuran persediaan maksimum (R) sebesar 33.899,6 kg, dan bahan baku tepung asia interval waktu antar pemesanan (T) adalah 0,05377 atau 9,8 hari dan ukuran persediaan maksimum (R) sebesar 42.189,23 kg. Kata Kunci: Continuous Review System, Periodic Review System, Overstock, Pengendalian Persediaan   COST ANALYSIS AND SUPPLY PLANNING OF MAIN RAW MATERIALS FOR SAUCE USING CONTINUOUS REVIEW SYSTEM AND PERIODIC REVIEW SYSTEM METHODS A CASE STUDY AT PT SIRAJ BADAWI WAS CUKUP RUPIAH ABSTRACT PT Siraj Badawi Cukup Rupiah is a company engaged in the food and beverage industry. One of the products in great demand is sauce products. The sauce's main ingredients are sweet potatoes, chilies, and Asian flour. In managing the supply of the primary raw material for sauce, the company always experiences an overstock of raw materials every month. For example, in June 2022, cassava raw materials experienced a remaining or excess stock of cassava of as much as 97,829 kg. So that it will result in the accumulation of raw materials and high inventory costs. This study aims to compare the total price of the main raw material inventory for sauce using the continuous and periodic review system methods to obtain the minimum cost and plan the primary raw material for sauce inventory. The study results indicate that the minimum total cost of merchandise uses the periodic review system method of IDR 29,771,534,602. It is smaller than the other methods, has cost savings of IDR 1,747,775,434, and has optimal planning for raw sweet potato materials. The time interval between orders (T ) is 0.24496 or 4.5 days. The maximum inventory size (R) is 84,220.5 kg. The chili raw material's time interval between orders (T) is 0.05675 or 10.3 days. The maximum inventory size (R) is 33,899.6 kg, and for Asian flour raw materials, the time interval between orders (T) is 0.05377 or 9.8 days, and the maximum inventory size (R) is 42,189.23 kg. Keywords: Continuous Review System, Periodic Review System, Overstock, Inventory Control

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: 23 May 2023 08:21
Last Modified: 23 May 2023 08:21
URI: http://eprints.uty.ac.id/id/eprint/13061

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