Analisis Persediaan Bahan Baku Di As-Sidiq Bakery Sragen

Sundari, Nia and , Mila Faila Sufa, S.T., M.T (2022) Analisis Persediaan Bahan Baku Di As-Sidiq Bakery Sragen. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

As-Sidiq Bakery is a company located in Sragen Regency which belongs to the manufacturing industry that produces various types of bread. This study aims to analyze the inventory control of raw materials consisting of wheat flour, sugar and eggs using the Economic Order Quantity (EOQ) and Periodic Order Quantity (POQ) methods. This research is classified as a quantitative descriptive study that contains exposure related to how to control raw material inventory applied at As-Sidiq Bakery through the results of data collection and analysis using the Economic Order Quantity (EOQ) and Periodic Order Quantity (POQ) methods which aim to minimize ordering and storage costs of raw materials so as to maximize the profits obtained by the company. Inventory of raw materials is one of the factors that can affect the smoothness of the production process so that there needs to be proper planning so that companies can meet consumer demand in a timely manner. The results of the analysis using the EOQ method produce raw material inventory control with a total inventory cost of Rp. 423,750 for wheat flour, Rp. 189,510 for sugar and Rp. 299,641 for eggs. The results of the analysis using the POQ method produce raw material inventory control with a total inventory cost of Rp. 508,292 for wheat flour, Rp. 333,998 for sugar and Rp. 326,304 for eggs.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	raw materials, inventory, EOQ, POQ
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD61 Risk Management T Technology > TI Industrial Engineering
Divisions:	Fakultas Teknik > Teknik Industri
Depositing User:	NIA SUNDARI
Date Deposited:	25 Apr 2022 06:18
Last Modified:	25 Apr 2022 06:18
URI:	http://eprints.ums.ac.id/id/eprint/99466

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