ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU TEPUNG TERIGU MENGGUNAKAN METODE ECONOMIC ORDER QUALITY DAN JUST IN TIME (STUDI KASUS UMKM ASY- SYIFA BAKERY)

Fachrezy, Nuzul Eky and Setiafindari, Widya (2024) ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU TEPUNG TERIGU MENGGUNAKAN METODE ECONOMIC ORDER QUALITY DAN JUST IN TIME (STUDI KASUS UMKM ASY- SYIFA BAKERY). Tugas Akhir thesis, University of Technology Yogyakarta.

[img] Text
5200611071 Nuzul Eky Fachrezy-ABSTRAK.pdf
Download (271kB)

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengevaluasi pengendalian persediaan bahan baku di UMKM Asy-syifa Bakery, guna menentukan jumlah pesanan dan biaya persediaan bahan baku yang paling ekonomis. Data yang digunakan adalah laporan persediaan pembelian dan pemakaian bahan baku tepung terigu di UMKM Asy-syifa Bakery selama tahun 2023. Teknik analisis data perbandingan biaya persediaan bahan baku antara Metode Economic Order Quantity dan metode Just In Time pada tingkat kebutuhan bahan baku normal tepung terigu sebesar 6050 kg.persediaan bahan baku gula sebesar 651kg,bahan baku telur sebesar 480kg, margarin sebesar 120 dus dan bahan baku susu sebanyak 360ltr. Berdasarkan perhitungan yang telah dilakukan, biaya persediaan bahan baku menggunakan metode Economic Order Quantity sebesar Rp.2.746.327, sedangkan menggunakan metode Just In Time sebesar Rp.3.446 231. Selisih pada tahun 2023 adalah sebesar Rp. 699.904, yang setara dengan sekitar 20.3% dari total biaya persediaan.Dari hasil tersebut, dapat disimpulkan bahwa metode EOQ lebih efisien dibandingkan metode Just In Time. Kata kunci : Economic Order Quality,Just In time,Persediaan Bahan Baku. ABSTRACT This study aims to assess raw material inventory management at UMKM Asy-syifa Bakery to identify the optimal number of orders and minimize raw material inventory expenses. The data used is the inventory report of wheat flour raw material purchases and usage at UMKM Asy-stiff Bakery during 2023. The data analysis method compares the inventory costs of raw materials using the Economic Order Quantity Method and the Just In Time method at the standard raw material requirement level of 6050 kg of wheat flour. Inventory includes 651 kg of sugar, 480 kg of egg, 120 boxes of margarine, and 360 liters of milk. After performing the necessary calculations, it has been determined that the cost of raw material inventory utilizing the Economic Order Quantity technique amounts to IDR 2,746,327, whereas with the Just In Time approach, it totals IDR 3,446,231. The variance in 2023 is IDR 699,904, representing approximately 20.3% of the overall inventory expenses. These findings lead to the conclusion that the EOQ method is more effective than the Just In Time method. Keywords: Economic Order Quality, Just In time, Raw Material Inventory.

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: 05 Dec 2024 04:06
Last Modified: 05 Dec 2024 04:06
URI: http://eprints.uty.ac.id/id/eprint/17094

Actions (login required)

View Item View Item
UTY Open Access is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.