Baihaqi, Arsyi and Wike Agustin Prima Dania,, STP, M.Eng,Ph.D and Andan Linggar Rucitra,, STP, MP (2022) Pengendalian Persediaan Bahan Baku Ayam Pada Frozen Food Siomay Dengan Metode Continuous Review System (s,Q) (Studi Kasus Di UKM Yamois Indoprima, Malang, Jawa Timur). Sarjana thesis, Universitas Brawijaya.
Abstract
UKM Yamois Indoprima adalah salah satu contoh UKM yang memproduksi frozen food yang berada di kota Malang. Jenis produk yang dihasilkan dari UKM Yamois Indoprima yaitu frozen food siomay Ayam, Ayam Jamur dan Ayam Pedas. Bahan Baku utama yang digunakan pada produk tersebut yaitu daging ayam fillet. UKM Yamois Indoprima memiliki permasalahan yaitu terdapat ketidakpastian permintaan produk frozen food siomay Ayam, Ayam Jamur dan Ayam Pedas. Tujuan dari penelitian ini yaitu mengatur persediaan daging ayam fillet yang digunakan untuk produksi siomay ayam, ayam jamur, dan ayam pedas untuk memenuhi permintaan pelanggan di periode yang akan datang dan penghematan biaya persediaan Penggunaan pengendalian persediaan continuous review system (s,Q) diharapkan dapat memberikan hasil pengurangan biaya persediaan dan penentuan kuantitas pemesanan yang optimal beserta safety stock dan reorder point. Pengendalian persediaan ini menggunakan data permintaan produk siomay ayam, ayam jamur, dan ayam pedas pada periode September 2020 – Agustus 2022. Hasil dari perhitungan continuous review system (s,Q) didapatkan kuantitas pemesanan optimal sebanyak 44 kg, dengan frekuensi 13 kali pemesanan dalam 1 tahun, reorder point atau titik pemesanan kembali yaitu saat persediaan daging ayam fillet mencapai 4 kg, dan safety stock 1 kg. Berdasarkan perhitungan pengendalian persediaan dengan membandingkan metode continuous review system (s,Q) dan yang diterapkan perusahaan, continuous review system (s,Q) dapat menghemat total biaya persediaan 22%. Penerapan pengendalian persediaan dengan metode continuous review system (s,Q) dapat diaplikasikan untuk UKM Yamois Indoprima, Malang, Jawa Timur dikarenakan hasil yang diperoleh memberikan penghematan hingga senilai Rp. 91.790,80/tahun. Penelitian selanjutnya dapat dilakukan perhitungan kembali dengan kondisi yang berbeda seperti ikan tenggiri atau tepung, lalu memperhatikan dengan kebijakan lost sales dan discount order quantity
English Abstract
UKM Yamois Indoprima is an example of company that produces frozen food in the city Malang. The types of products produced from UKM Yamois Indoprima are frozen food chicken dumplings, mushroom chicken dumplings and spicy chicken dumplings. The main raw material used in this product is chicken meat. UKM Yamois Indoprima has a problem which has fluctuative demand for frozen food products such as Siomay Chicken, Mushroom Chicken and Spicy Chicken. The purpose of this research is to manage the supply of chicken meat used for the production of chicken dumplings, mushroom chicken dumplings, and spicy chicken dumplings to fulfill customer demand in the coming period and reducing inventory costs. The use of a continuous review system (s,Q) inventory control is expected to provide results in reducing inventory costs and determining the optimal order quantity along with safety stock and reorder points. This inventory control uses demand data for chicken dumplings, mushroom chicken dumplings, and spicy chicken dumplings products in the period September 2020 – August 2022 The results of the calculation of the continuous review system (s,Q) obtained the optimal order quantity of 44 kg, with a frequency of 13 orders in 1 year, the reorder point is when the stock of chicken meat reaches 4 kg, and safety stock is 1 kg. Based on inventory control calculations by comparing the continuous review system (s,Q) method and that applied by the company, the continuous review system (s,Q) can save a total inventory cost 22%. The implementation of inventory control using the continuous review system (s,Q) method can be applied to UKM Yamois Indoprima, Malang, East Java because the results obtained provide savings of up to Rp. 91,790.80/year. Further research can be recalculated with different conditions such as mackerel or flour, then pay attention to the lost sales policy and discount order quantity
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100317 |
| Uncontrolled Keywords: | Pengendalian Persediaan Bahan Baku, Daging Ayam, Continuous Review System,Raw Material Inventory Control, Chicken Meat, Continuous Review System |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 19 Jan 2023 01:41 |
| Last Modified: | 19 Jan 2023 01:41 |
| URI: | http://repository.ub.ac.id/id/eprint/196736 |
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