OPTIMALISASI PERSEDIAAN BAHAN BAKU BAGI KELANCARAN PROSES PRODUKSI PADA TOKO ROTI DWI JAYA BAKERY KUPANG

  • Yohanes M M Taek Bete Prodi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Nusa Cendana, Kupang
  • Ni Putu Nursiani Prodi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Nusa Cendana, Kupang
  • Wehelmina M Ndoen Prodi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Nusa Cendana, Kupang

Abstract

This research will focus on the controlling of raw materials supply to expedite the production process.
This study aims to determine and analyze the optimization of raw material supplies in the Dwi Jaya
Bakery Kupang. The method used in this study is the EOQ (economic order quantity), Safety Stock,
Re-order Point methods. The instruments used in this study were interviews, literature studies, and
documentation. The results showed that, in ordering raw materials, Dwi Jaya Bakery still uses
conventional calculations where by predicting the amount of raw materials replenishment if there is
only a small amount of supplies, and also has not applied safety stock and ROP optimally, so that
sometimes raw materials in the warehouse were lack of inventory, it indirectly affect profits from Dwi
Jaya Bakery and which results in delays in ordering so that it can disrupt the production process.

Keywords: Optimization of Raw Material Inventory, Production Process, EOQ (Economic Order
Quantity

Published
2020-12-05