Analisis Pengendalian Persediaan Bahan Baku Dengan Metode Economic Order Quantity (EOQ) Pada UMKM Id.food Medan

Abstract

Id.food is a micro, small, medium enterprise (MSME) engaged in the food sector with the main product being kebab skin. Its products have been successfully and successfully sent to various regions. The Id.food company is capable of producing up to 1.2 tons of kebab skin per day and can consume up to 960 kg of wheat flour per day. The company orders wheat flour raw materials in sacks weighing 25 kg per sack and orders are made 4 times a month. During the operation of this MSME, the company has experienced a situation of shortage of wheat flour supply. This is due to an increase in demand while the company is late in procuring raw materials, this results in the company being unable to accept the incoming demand. This study aims to determine the right amount of raw material orders, the amount of safety stock, the reorder point, and to compare the total actual inventory costs incurred by the company with the proposed method. The method used is the economic order quantity (EOQ) method which begins with forecasting demand which is continued with inventory control from the forecast that has been made. The results of the study using the economic order quantity (EOQ) method obtained the optimal number of orders, which was 505 sacks per order with a safety stock of 10 sacks and a reorder point when the remaining raw materials were 42 sacks. The total inventory cost generated using the economic order quantity (EOQ) method was Rp1,994,058, the company could save inventory costs of Rp1,0218,494 with a savings efficiency of 33.87% compared to the company's actual method..