YUSTIKA, MILA (2019) ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU MENGGUNAKAN METODA EOQ DAN REORDER POINT UNTUK MENGEFISIENSIKAN BIAYA PADA MARY BAKERY. Skripsi thesis, Sekolah Tinggi Ilmu Ekonomi Indonesia (STEI) Jakarta.
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Abstract
ABSTRAK Tujuan penelitian ini adalah untuk mengetahui apakah pengendalian persediaan bahan baku pada Mary Bakery dalam mengefisiensikan biaya pada jumlah pesanan saat ini lebih ekonomis bila menggunakan metode EOQ (Economic Order Quantity) dan menganalisis bahan baku pada titik pemesanan ulang (Reorder Point) di perusahaan Mary Bakery. Penelitian ini menggunakan strategi deskriptif dengan alat analisis yang digunakan adalah metode EOQ (Economic Order Quantity) dan ROP (Reorder Point). Metoda pengumpulan data dilakukan dengan observasi, wawancara, dokumentasi dan studi kepustakaan. Hasil penelitian menunjukkan bahwa persediaan bahan baku menggunakan metode EOQ lebih ekonomis yaitu pembelian tepung terigu menurut kebijakan perusahaan sebesar 9.600 kg sedangkan menurut metode EOQ sebanyak 9.576 kg. Pembelian gula pasir menurut kebijakan perusahaan sebesar 4.800 kg sedangkan menurut EOQ sebanyak 4.806 kg. Pembelian telur ayam menurut kebijakan perusahaan sebesar 5.400 kg, sedangkan menurut metode EOQ sebanyak 5.415 kg. Sehingga, jika perusahaan menerapkan metode EOQ pada bahan baku tepung terigu, gula pasir dan telur ayam maka diperoleh penghematan biaya total sebesar Rp 2.346.400. Jika perusahaan menerapkan metode ROP pada saat persediaan berada digudang bahan baku tepung terigu 61,54 kg, gula pasir 30,76 kg dan telur ayam 34,62 kg. Berdasarkan hasil penelitian, dengan kebijakan perusahaan bahan baku pada Mary Bakery saat ini belum ekonomis dan belum efisien, karena biaya total yang dikeluarkan lebih besar dibandingkan dengan menggunakan metoda EOQ. Kata Kunci : Pengendalian bahan baku, Persediaan, Metode EOQ (Economic Order Quantity), Metode ROP (Reorder Point) ABSTRACT The purpose of this study was to determine whether the control of raw material inventory at Mary Bakery to efficient costs on the economic order quantity is more economical when using the EOQ (Economic Order Quantity) method and analyzing raw materials the Reorder Point (ROP) on the Mary Bakery. This research used a descriptive strategy with the analytical tool used namely the economic order quantity (EOQ) and reorder point (ROP) method. Data collection methods are carried by means of observation, interviews, documentation and literature studies. The results showed that the raw material using the EOQ method was more economical, that is purchasing wheat flour according to company policy was 9.600 kg while according to the EOQ method it was 9.576 kg. Purchase of sugar according to company policy is 4.800 kg while according to EOQ it is 4.806 kg. Purchasing chicken eggs according to company policy is 5.400 kg, while according to the EOQ method it is 5.415 kg .So, if the company applies the EOQ methods to the raw materials of flour, sugar and chicken eggs, a total cost savings of Rp 2.346.400 will be obtained. If the company applies the ROP method when processing raw materials, then the raw material for flour is 61,54 kg, raw sugar 30,76 kg and raw material for chicken eggs 34,62 kg. Based the results, that with the raw material company policy on the Mary Bakery currently not economical and efficient, because the total cost incurred is greater than using the EOQ method. Keywords : Raw Material Control, Inventory, EOQ (Economic Order Quantity) method, ROP (Reorder Point) method
| Item Type: | Thesis (Skripsi) | ||||||||
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| Subjects: | Manajemen > Manajemen Keuangan | ||||||||
| Divisions: | S1 Manajemen | ||||||||
| Depositing User: | Ridho Adi Nugroho | ||||||||
| Date Deposited: | 29 Dec 2021 07:21 | ||||||||
| Last Modified: | 29 Dec 2021 07:21 | ||||||||
| URI: | http://repository.stei.ac.id/id/eprint/6493 |
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