NURTILAWAH, MAULANI (2021) ANALISIS PERENCANAAN DAN PERSEDIAAN BAHAN BAKU PRODUK PASTE BAKED FOODS DENGAN METODE MATERIAL REQUIREMENT PLANNING PADA PT. GALIH ESTETIKA INDONESIA. S1 thesis, Universitas Mercu Buana Jakarta.
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Abstract
The increasing demand for products makes the company required to always pay attention to the needs and wants of customers by producing quality products. But many things that must be prepared by the company especially regarding inventory, because too much inventory will result in a waste of storage costs while setting a small amount of inventory will result in the loss of profit opportunities. As happened to PT. Galih Estetika Indonesia is a company engaged in manufacturing of food by producing paste baked foods that often experience a shortage of stock, from the problem of such supplies make paste baked foods have a very dense production scheduling and result in additional burdens one of which is the cost burden (waste) in production. One of the efforts in anticipating this inventory problem is by conducting a raw material needs planning system that begins with the method of forecasting up to lot sizing techniques so as not to occur overstock or out of stock. n this study to plan the supply of raw materials used 3 methods of forecasting namely Moving Average (MA), Weight Moving Average (WMA), and Exponential Smoothing (ES), the next stage by knowing the Master Production Schedule (MPS) with aggregate planning method, then after that know the production capacity by using RCCP method, and the last stage is Material Requirement Planning (MRP) by using lot sizing that is Least Total Cost (LTC) , Economic Order Quantity (EOQ), Period Order Quantity (POQ), Fix Order Quantity (FOQ). From the total cost obtained from the lot sizing method used, selected methods that have the smallest cost result is the Period Order Quantity (POQ) method of Rp. 18,710,878,-. Keywords : Forecasting, Material Requirement Planning (MRP), Agregat Planning, Rough Cut Capacity Planning, Lot Sizing Method Permintaan produk yang meningkat membuat perusahaan dituntut untuk selalu memperhatikan kebutuhan dan keinginan pelanggan dengan menghasilkan produk yang berkualitas. Namun banyak hal yang harus dipersiapkan oleh perusahaan terutama mengenai persediaan, karena jumlah persediaan yang terlalu banyak akan mengakibatkan pemborosan biaya penyimpanan sedangkan menetapkan jumlah persediaan dalam jumlah kecil akan mengakibatkan hilangnya kesempatan mendapatkan keuntungan. Seperti yang terjadi pada PT. Galih Estetika Indonesia yaitu perusahaan yang bergerak dibidang manufacturing of foods dengan memproduksi paste baked foods yang seringkali mengalami kekurangan stok, dari permasalahan persediaan tersebut membuat paste baked foods memilki penjadwalan produksi yang sangat padat dan mengakibatkan beban-beban tambahan salah satunya adalah beban biaya (pemborosan) dalam produksi. Salah stau upaya dalam mengantisipasi masalah persediaan ini yaitu dengan melakukan sistem perencanaan kebutuhan bahan baku yang diawali dengan metode peramalan sampai dengan teknik lot sizing agar tidak terjadi overstock maupun out of stock. Dalam penelitian ini untuk merencanakan persediaan bahan baku digunakan 3 metode peramalan yaitu Moving Average (MA), Weight Moving Average (WMA), dan Eksponential Smoothing (ES), tahap selanjutnya dengan mengetahui Jadwal Induk Produksi (JIP) dengan metode Aggregate Planning, lalu setelah itu mengetahui kapasitas produksi dengan menggunakan metode RCCP, dan tahap terakhir adalah Material Requirement Planning (MRP) dengan menggunakan lot sizing yaitu Least Total Cost (LTC), Economic Order Quantity (EOQ), Period Order Quantity (POQ), Fix Order Quantity (FOQ). Dari hasil total biaya yang didapatkan dari metode lot sizing yang digunakan, dipilih metode yang memiliki hasil biaya terkecil yaitu metode Period Order Quantity (POQ) sebesar Rp. 18.710.878,-. Kata Kunci : Peramalan, Material Requirement Planning (MRP), Agregat Planning, Rough Cut Capacity Planning, Metode Lot Sizing.
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