Pengendalian Persediaan Bahan Baku Dengan Metode Economic Order Quantity (EOQ) Multi Item Pada Rumah Makan
DOI:
https://doi.org/10.30737/jurmatis.v4i2.2165Keywords:
EOQ, Inventory, Raw Materials, Reorder Point,Abstract
The problem that occurs in the inventory system is how much and when the order must be made by the company appropriately. Raw material inventory control has a positive impact in supporting the smooth running of a production process in increasing profitability in the company. This study aims to determine the control of raw material inventory and the scheme of ordering raw materials at Mr. Restaurant. Crispy Bogor branch. In this study, the data normality test was used with the one simple Kolmogorov-Smirnov test where the data were normally distributed. Next, the problem is solved using the Economic Order Quantity (EOQ) multi item - single supplier method. The total cost of raw material inventory according to Mr. Restaurant. Crispy Rp.464.372.750,. the cost is greater than the cost obtained by the EOQ method, which is Rp.303.815.116,. so that savings can be made of Rp. 160,557,364,. ie 35% of the cost of raw material inventory. Based on the results of the research conducted, the total cost of inventory at Mr. Crispy Restaurant can be minimized by using the multi-item single supplier EOQ model.
Masalah yang terjadi pada sistem persedian adalah berapa dan kapan pemesanan yang harus dilakukan oleh perusahan secara tepat. Pengendalian persediaan bahan baku memberikan dampak positif dalam mendukung kelancaran suatu proses produksi dalam peningkatan profitabilitas di perusahaan. Penelitian ini bertujuan untuk menentukan pengendalian persediaan bahan baku serta skema pemesanan bahan baku pada Rumah Makan Mr. Crispy cabang Bogor. Dalam penelitian menggunakan uji normalitas data dengan uji one simple kolmogorov-smirnov dimana data berdistribusi normal. Selanjutnya dilakukan penyelesaian masalah dengan metode Economic Order Quantity (EOQ) multi item - single supplier. Total biaya persediaan bahan baku menurut Rumah makan Mr. Crispy sebesar Rp.464.372.750,. biaya tersebut lebih besar jika dibandingkan dengan biaya yang diperoleh dengan metode EOQ yaitu sebesar Rp.303.815.116,. sehingga dapat dilakukan penghematan sebesar Rp.160.557.364,. yaitu 35% dari biaya persediaan bahan baku. Berdasarkan hasil dari penelitian yang dilakukan, total biaya persediaan di Rumah makan Mr.crispy dapat diminimasi dengan model EOQ multi item single supplier.Â
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