Ayu Lestari, Diah (2019) ANALISIS METODE ECONOMIC ORDER QUANTITY (EOQ) UNTUK PENGENDALIAN BAHAN BAKU ROTI PADA DIANA BAKERY BEKASI. Skripsi thesis, Sekolah Tinggi Ilmu Ekonomi Indonesia (STEI) Jakarta.
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Abstract
ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penerapan total biaya persediaan bahan baku dan penghematan biaya persediaan bila perusahaan menggunakan metode EOQ (Economic Order Quantity). Jenis penelitian yang digunakan adalah penelitian deskritif. Metode analisis data yang digunakan adalah metode analisis kuantitatif dengan metode EOQ (Economic Order Quantity). Data yang digunakan dalam penelitian ini berupa data primer dan sekunder. Teknik pengumpulan data menggunakan metode studi kepustakaan dan wawancara. Hasil Penelitian ini membuktikan bahwa apabila perusahaan menggunakan metode Economic Order Quantity lebih ekonomis yaitu jumlah pemesanan pada bahan baku tepung terigu sebesar 9.386,70 kg/pesanan dengan selisih 3.918,70 kg/pesanan dan bahan baku gula pasir sebesar 4.702,63 kg/pesanan dengan selisih 2.219,63 kg/pesanan dari kebijakan perusahaan. Penggunaan metode Economic Order Quantity juga berpengaruh terhadap total biaya persediaan yang dapat diminimalkan untuk bahan baku tepung terigu Rp 3.942.416 dan gula pasir Rp 2.859.199. Dengan penerapan metode EOQ (Economic Order Quantity) dihasilkan total biaya persediaan yang optimal dengan selisih masing-masing bahan baku tepung dan gula pasir adalah Rp1.813.744 dan Rp1.357.665. Berdasarkan hasil analisis yang dilakukan. Maka sebaiknya Diana Bakery menerapkan model Economic Order Quantity didalam pembelian bahan baku, sehingga dapat menimalkan total biaya yang dikeluarkan oleh perusahaan tersebut Kata kunci : Metode EOQ (Economic Order Quantity), Pengendalian bahan baku, Persediaan bahan baku, TIC (Total Inventory Cost) ABSTRACT This study aims to determine the effect of the application of the total cost of raw material inventory and inventory cost savings if the company uses the EOQ method (Economic Order Quantity). The type of research used is descriptive research. The data analysis method used is the quantitative analysis method with the EOQ method (Economic Order Quantity). The data used in this study are primary and secondary data. Data collection techniques using library research methods and interviews The results of this study prove that if the company uses a more economical Economic Order Quantity method, namely the number of orders in raw material for wheat flour is 9.386,70 kg / order with a difference of 3.918,70 kg / order and raw material for sugar is 4.702,63 kg / order with difference of 2.219,63 kg / order from company policy. The use of the Economic Order Quantity method also affects the total inventory cost which can be minimized for Rp. 3.942.416 wheat flour and granulated sugar Rp. 2.859.199. With the application of the EOQ method (Economic Order Quantity) the optimal total cost of inventories is generated with the difference in the respective raw materials of flour and sugar is Rp1.813.744 and Rp1.357.665. Based on the results of the analysis carried out. So you should Diana Bakery apply the Economic Order Quantity model in purchasing raw materials, so as to minimize the total costs incurred by the company Keywords: EOQ Method (Economic Order Quantity), Control of raw materials, Raw material inventory, TIC (Total Inventory Cost)
| Item Type: | Thesis (Skripsi) | ||||||||
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| Subjects: | Manajemen > Manajemen Pemasaran | ||||||||
| Depositing User: | Ridho Adi Nugroho | ||||||||
| Date Deposited: | 09 Dec 2021 04:14 | ||||||||
| Last Modified: | 09 Dec 2021 04:14 | ||||||||
| URI: | http://repository.stei.ac.id/id/eprint/6151 |
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