ANALISIS PERSEDIAAN BAHAN BAKU TEPUNG GANDUM DAN MARGARIN PADA UMKM XYZ DENGAN PENDEKATAN METODE ECONOMIC ORDER QUANTITY BATASAN MASSA KADALUWARSA DAN POTONGAN HARGA
DOI:
https://doi.org/10.61722/jmia.v3i1.8254Keywords:
Raw Materials; Economic Order Quamtity ; Expiration Date ; Quantity DiscountAbstract
This study analyzes the inventory control of wheat flour and margarine raw materials at UMKM XYZ MSME to overcome waste due to expiration dates and suboptimal purchases. Previously, there was an average stock buildup of 280.07 kg of wheat flour and 247 kg of margarine per month which were at risk of spoilage. The method used was the Economic Order Quantity (EOQ) by considering expiration dates and quantity discounts. The results showed that the EOQ method was more efficient than the current policy. The total annual inventory cost of wheat flour decreased from IDR 126,550,000 to IDR 95,992,918, and margarine from IDR 197,871,000 to IDR 169,460,171. The study also determined the Reorder Point at 207 kg for flour and 167 kg for margarine, and Safety Stock at 151 kg and 121 kg, respectively. The implementation of this method was proven to be able to optimize order quantities and minimize costs while maintaining the quality of raw materials.
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