Analisis Pengendalian Persediaan Bahan Baku Menggunakan Metode Material Requirement Planning (MRP) Pada Risma Brownies & Cake Gemolong
DOI:
https://doi.org/10.54066/jrime-itb.v2i3.2133Keywords:
Inventory control, Material Requirement Planning (MRP), Lot For Lot (LFL), Economic Order Quantity (EOQ), Period Order Quantity (POQ)Abstract
Risma Brownies & Cake Gemolong is a business operating in the food industry. The problem that the company is hoping for is whether control of raw material inventory at Risma Brownies & Cake Gemolong is efficient and whether the MRP method can make control of raw material inventory at Risma Brownies & Cake Gemolong efficient. The aim of this research is to analyze the efficiency of raw material inventory control at Risma Brownies & Cake Gemolong and to analyze the application of the MRP method to make raw material inventory control efficient at Risma Brownies & Cake Gemolong. The method used in this research is the Material Requirement Planning (MRP) method, with data analysis techniques using Lot For Lot (LFL), Economic Order Quantity (EOQ), and Period Order Quantity (POQ) techniques. The data required is a general description of Risma Brownies & Cake, organizational structure, production process, raw material usage data, raw material inventory data, holding cost data, and ordering cost data. Data collection techniques using interviews. Based on the results of the research that has been carried out, the researcher concluded that the most efficient method applied at Risma Brownies & Cake is the Period Order Quantity (POQ) method. The LFL method produces inventory costs of IDR 468,000, the EOQ method produces inventory costs of IDR 3,663,000, while the POQ method can produce inventory costs of IDR 468,000
References
Aisyah, & Sumasto. (2020). Modul Manajemen Persediaan. Edisi 1. Program Studi Teknik Industri Otomotif, Politeknik STMI Jakarta.
Arnold, J. R. T., Chapman, S. N., & Clive, L. P. (2019). Introduction to Materials Management. 6th Edition.
Assauri. (2016). Manajemen Operasi Produksi. Jakarta: PT. Raja Grafindo Persada.
Assauri, S. (2016). Manajemen Produksi dan Operasi (Edisi 4). Jakarta: FE UI.
Bangun, R. (2023). Manajemen Rantai Pasok. Edisi 1. Bandung: Widina Bhakti Persada.
Bastuti, S. (2019). Manajemen Logistik. Edisi 1. Tangerang Selatan, Banten: UNPAM PRESS.
Briyan. (2022). Agroprimatech Perencanaan Persediaan Bahan Baku Dengan Metode Material Agroprimatech. Agroprimetech, 5(2), 68–75.
Cipta, A., Aprilia, N., & Kurniawan, A. (2023). Material requirements planning method for controlling inventory of raw materials. Jurnal Teknik Informatika CIT Medicom, 15(1), 1-8. http://dx.doi.org/10.30588/SOSHUMDIK.v5i2.164
Chopra, S., & Meindl, P. (2015). Supply Chain Management: Strategy, Planning, and Operation. 6th Edition.
Darmayanti, H., Hernawati, & Harahap. (2022). Perencanaan Kebutuhan Bahan Baku Produk Kue Bawang Abon Menggunakan Metode MRP (Material Requirement Planning). Buletin Utama Teknik, 17(3), 286-290.
Edward, R. (2019). Manajemen Operasi. Edisi 1. Jakarta: UM Jakarta Press.
Eunike. (2018). Perencanaan Produksi dan Pengendalian Persediaan. Malang: UB Press.
Febriani, R., Pratiwi, S., & Andalia. (2022). Analisis Perencanaan Persediaan Bahan Baku Dengan Menggunakan Metode Material Requirement Planning (Studi kasus pada UMKM keripik usus cabe babe).
Fitri, & Muslim. (2021). Sistem Manajemen Persediaan pada Bunda Bakery dengan Mengimplementasikan Material Requirement Planning (MRP). CESS (Journal of Computer Engineering, System and Science), 6(1), 114-121. http://dx.doi.org/10.30588/SOSHUMDIK.v5i1.142
Gulo, H., Hura, F., Mendrofa, I., & Lase. (2023). Analisis Penerapan Metode Material Requirement Planning (MRP) Dalam Perencanaan Persediaan Bahan Baku Pada Produksi Kue di Wery Bakery. Innovative: Journal Of Social Science Research, 3(4), 5729-5739. http://dx.doi.org/10.1177/0013916509356884
Haming, N., & Nurnajamuddin. (2017). Manajemen Produksi Moderen Operasi Manufaktur dan Jasa. Jakarta: Bumi Aksara.
Handoko. (2015). Manajemen Operasional. Edisi 2. Yogyakarta: BPFE.
Hasibuan, M. (2016). Manajemen Produksi Modern Operasi Manufaktur dan Jasa. Jakarta: Bumi Aksara.
Heizer, J., & Render, B. (2015). Operation Management and supply chain management. Pearson, New Jersey, USA.
Heizer, J., & Render, B. (2017). Principles of operation management Sustainability and Supply Chain Management. Pearson (England).
Herjanto. (2015). Manajemen Operasi. Edisi Revisi. Jakarta: Grasindo.
Junarti, T. (2021). Metode Pengendalian Persediaan dengan MRP. Edisi 1. Purwoketro: Pena Persada.
Lukiastuti, P., Pujiastuti, Y., Yuliana, & Djou. (2024). Manajemen Kinerja Operasional. Edisi 1. Surabaya, Indonesia: Pustaka Aksara.
Lutfi, & Sasongko. (2022). Perencanaan Produksi dan Manajemen Persediaan pada Perusahaan Kue dan Roti. Studi Akuntansi dan Keuangan Indonesia, 5(1), 61-86.
Monczka, R. M., Handfield, R. B., Giunipero, L. C., & Patterson, J. L. (2015). Purchasing and Supply Chain Management. 6th Edition.
Montgomery, D. C. (2015). Introduction to Time Series Analysis and Forecasting. 2nd Edition. New York: John Wiley & Sons, Inc.
Reksohadiprodjo, S., Sukanto, E., Gitosudarmo, I., & Indriyo. (2015). Manajemen Produksi Edisi 4. Yogyakarta: Penerbit BPFE.
Rusdiana. (2019). Manajemen Operasi. Bandung: CV Pustaka Setia.
Sekaran, U., & Roger, B. (2017). Metode Penelitian untuk Bisnis: Pendekatan Pengembangan-Keahlian (6 ed). Jakarta Selatan: Salembat Empat.
Slack, N., Brandon-Jones, A., & Johnston, R. (2018). Operations Management. 5th Edition.
Slack, N., & Lewis, M. (2018). Operations Strategy. 4th Edition.
Supriyatin. (2015). Manajemen Produksi dan Operasi. Edisi 1. Mitra Kreatif.
Susanti, R. (2020). Application of material requirement planning method in raw materials planning on sardine product in PT. Blambangan Foodpackers Indonesia. Food Research, 4(6), 2067-2072.
Susanti, R., & Antasari. (2023). Penerapan Metode Material Requirement Planning (MRP) pada Persediaan Bahan Baku Keripik Pisang guna Efisiensi Biaya Produksi (Studi Kasus UD Warni Jaya Kediri). JCA (Jurnal Cendekia Akuntansi), 4(1), 16-24.
Utama, R. (2019). Manajemen Operasional. Tangerang Selatan: UM Jakarta Press.
Van Weele. (2016). Purchasing and Supply Chain Management. 5th Edition.
Wahyudi. (2015). Kinerja Karyawan. Salatiga: Safari.
Wibowo, & Rukmayadi. (2020). Pengendalian Persedian Bahan Baku Dengan Metode Material Requirement Planning (MRP) Untuk Produk Kue Di Perusahaan “Q”. Prosiding Snitt Poltekba, 4, 446-454.
Widajanti, & Sumaryanto, & Handayani. (2021). Analisis Efisiensi Persediaan Bahan Baku Dengan Metode MRP Pada Kerupuk Cap Gunung Merapi. ProBank, 6(1), 106-119.
Wijoyo, & Sunarsi, & Cahyono, & Ariyanto. (2021). Pengantar Bisnis. Sumatra Barat: Penerbit Insan Cendekia Mandiri.
Zainul. (2019). Manajemen Operasional. Yogyakarta: Deepublish.
