Analisis Pengendalian Persediaan Bahan Baku Tepung Terigu Dengan Metode Economic Order Quantity (eoq) Pada Perusahaan Mie Tenaga Muda Pekanbaru

Apriliandra, Racka (2019) Analisis Pengendalian Persediaan Bahan Baku Tepung Terigu Dengan Metode Economic Order Quantity (eoq) Pada Perusahaan Mie Tenaga Muda Pekanbaru. Other thesis, Universitas Islam Riau.

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Abstract

This study aims to determine whether the control of raw material inventories of wheat flour with the Economic Order Quantity (EOQ) method is more optimal than the conventional methods applied by Perusahaan Mie TenagaMuda. Here the researcher calculates and compares the amount of ordering raw materials for wheat flour, the number of frequencies of ordering raw materials for flour, the number of safety supplies, the point of reorder, and the total cost of inventory. Data collection techniques in this study are field studies and literature studiesBased on the results of the study, it can be seen that the ordering frequency performed by Perusahaan Mie Tenaga Muda is 48 times with an average order of 600 zak each time. Whereas according to the EOQ method, the order frequency that should be done is 5 times with the quantity per message of 5.299 zak. Perusahaan Mie Tenaga Muda has not yet determined how much safety stock of raw materials for flour is in the warehouse, while the safety stock according to the EOQ method is 160 zak. Reorder point according to company policy is when the raw material of flour is left in stock is 100 zak, whereas according to the EOQ method, the company must reorder when the raw material is left in230 zak. The total inventory cost in 2018 according to the EOQ method is smaller than the Perusahaan Mie Tenaga Muda policy. The total cost of inventory according to the EOQ method is Rp 602.339, while according to the company's policy is Rp 2,914,409. From the results of the research that has been done it can be seen that the control of raw material inventories of wheat flour is more optimal than the conventional methods applied by the company.

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