Optimasi Persediaan Bahan Baku Tepung pada Perusahaan Makanan Ringan Menggunakan Metode Silver Meal Heuristic dan Least Unit Cost

Abstract

Companies generally have raw material inventories to maintain the continuity of the production process. Inventory is an important aspect because it can minimize production/operational costs if managed properly. Without proper raw material inventory planning, there will be an imbalance of raw materials so that it can disrupt the production process. Flour as the main raw material in the production process at snack food companies has an important role in maintaining the continuity of the production process. The flour inventory in the raw material warehouse has a problem, namely the occurrence of overstock of A Flour, B Flour, and C Flour. Overstock of flour causes flour storage cannot be regulated properly so that flour stocks are stored in places that have the potential to cause flour to spoil (lice). Flour is often left in containers due to limited warehouse facilities and capacity. The addition of facilities to overcome this will have an impact on the amount of investment and limited warehouse area. The purpose of this study is to obtain an optimal inventory control policy based on the smallest total inventory cost. This study compares the total procurement cost based on the actual condition of the company, The Silver Meal Heuristic method, and The Least Unit Cost method. The Least Unit Cost method was chosen as the optimal inventory control method because it was able to save flour supply costs by 6.09% and reduce the average inventory level by 27%.