Fa'iza, Naura Nur and , Dinda Safitri Ramadhani, S.T. M.Eng (2025) Perencanaan Kebijakan Pengendalian Persediaan Bahan Baku Egg Roll Menggunakan Metode Periodic Review System (R,s,S) (Studi Kasus: UMKM DONNA Healthy Snack). Skripsi thesis, Universitas Muhammadiyah Surakarta.
![[img]](https://eprints.ums.ac.id/style/images/fileicons/application_pdf.png) |
PDF (Naskah Publikasi)
D600210262_Naura Nur Fa'iza_NASKAH PUBLIKASI.pdf Download (419kB) |
|
PDF (Surat Pernyataan Publikasi)
D600210262_Naura Nur Fa’iza_Surat pernyataan publikasi.pdf Restricted to Repository staff only Download (519kB) |
Abstract
Inventory control of raw materials is an essential aspect to ensure the smooth running of the production process. DONNA Healthy Snack MSME is a small business that produces various processed snacks made from pumpkin, including egg rolls, dry brownies, pumpkin chiffon bread, kecimpring, pumpkin flowers, pumpkin pillow cake, pumpkin jenang, pumpkin seeds, pumpkin sticks, pumpkin gapit, madumongso, crushed corn, and sambal pecel. Currently, DONNA Healthy Snack MSME faces the issue of not implementing a raw material inventory control method, resulting in inventory-related costs not being taken into consideration. This study aims to optimize the inventory control of egg roll raw materials using the Periodic Review (R,s,S) method to determine the order quantity and the ordering period for both non-perishable and perishable raw materials. The results indicate that the application of the Periodic Review (R,s,S) method helps establish reorder points, minimum stock levels, and maximum stock levels, ensuring the availability of raw materials without causing overstock. Based on the calculations, the applied method reduces total inventory costs compared to the previous unplanned ordering system. The Periodic Review method yielded cost savings for pumpkin with a lower Total Inventory Cost for each type of egg roll raw material. For pumpkin, the total inventory cost difference was 6%, eggs 3%, coconut 8%, flour 37%, sugar 34%, margarine 38%, milk powder 11%, and baking powder 1%. These total cost differences indicate savings compared to the previously implemented policy.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | pengendalian persediaan, periodic review system, egg roll. |
| Subjects: | H Social Sciences > HC Economic Development > UMKM T Technology > TI Industrial Engineering T Technology > TI Industrial Engineering > Production Process |
| Divisions: | Fakultas Teknik > S1 Teknik Industri |
| Depositing User: | NAURA NUR FA'IZA |
| Date Deposited: | 16 Aug 2025 03:26 |
| Last Modified: | 11 Sep 2025 04:45 |
| URI: | http://eprints.ums.ac.id/id/eprint/138004 |
Actions (login required)
 |
View Item |
