Berlian, Bunga (2025) ANALISIS PENGENDALIAN PENGADAAN BAHAN BAKU UBI BAGI USAHA KERIPIK UBI BALUT COKLAT (Studi Kasus pada UMKM Lokal Rumah Ajaib di Kp. Ciborang Desa Kadubeureum, Kecamatan Pabuaran, Kabupaten Serang, Banten). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
This study aims to analyze the control of sweet potato raw material procurement in a Micro, Small, and Medium Enterprise (MSME) engaged in processed sweet potato-based food production. The research involved three key informants: the business owner, a production supervisor, and a staff member responsible for raw material purchasing. Observations focused on raw material reception, inventory storage, daily usage patterns, and the reorder procedures applied by the enterprise. Data were collected through interviews, direct observation, documentation of purchasing and usage records, and a literature review related to inventory control. The data were analyzed using a descriptive quantitative approach by applying inventory control calculations, including Safety Stock, Minimum and Maximum Inventory Levels, Reorder Point, and the Economic Order Quantity (EOQ) method. All calculations were processed using spreadsheet-based numerical tools. The analysis involved computing, comparing, and interpreting results to assess the efficiency of the existing inventory control system. The results indicate that the optimal inventory level ranges from a minimum of 5,160 kilograms to a maximum of 6,420 kilograms. The EOQ analysis shows an ideal order quantity of 732.04 kilograms per order, generating a total annual inventory cost of IDR 464,787. This cost is significantly lower than the cost incurred using the conventional ordering method previously implemented by the enterprise. However, the inventory control efficiency level was recorded at only 10.19 percent, indicating that the current system remains ineffective. The implementation of structured inventory control methods was proven to reduce ordering and storage costs while minimizing the risks of stock shortages and excess inventory. With more systematic and consistent inventory management, the MSME is expected to improve operational efficiency and ensure the sustainable availability of raw materials. This study contributes to strengthening inventory management practices in MSMEs engaged in local food processing.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Penelitian ini bertujuan untuk menganalisis pengendalian pengadaan bahan baku ubi jalar di Usaha Mikro, Kecil, dan Menengah (UMKM) yang bergerak dalam produksi makanan olahan berbasis ubi jalar. Penelitian ini melibatkan tiga narasumber utama: pemilik usaha, supervisor produksi, dan staf yang bertanggung jawab atas pengadaan bahan baku. Pengamatan difokuskan pada penerimaan bahan baku, penyimpanan persediaan, pola penggunaan harian, dan prosedur pemesanan ulang yang diterapkan oleh perusahaan. Data dikumpulkan melalui wawancara, pengamatan langsung, dokumentasi catatan pembelian dan penggunaan, serta tinjauan literatur terkait pengendalian persediaan. Data dianalisis menggunakan pendekatan kuantitatif deskriptif dengan menerapkan perhitungan pengendalian persediaan, termasuk Persediaan Aman, Tingkat Persediaan Minimum dan Maksimum, Titik Pemesanan Ulang, dan Metode Kuantitas Pesanan Ekonomis (EOQ). Semua perhitungan diproses menggunakan alat numerik berbasis spreadsheet. Analisis melibatkan perhitungan, perbandingan, dan interpretasi hasil untuk mengevaluasi efisiensi sistem pengendalian persediaan yang ada. Hasil menunjukkan bahwa tingkat persediaan optimal berkisar antara minimum 5.160 kilogram hingga maksimum 6.420 kilogram. Analisis EOQ menunjukkan jumlah pesanan ideal sebesar 732,04 kilogram per pesanan, menghasilkan biaya persediaan tahunan total sebesar IDR 464.787. Biaya ini jauh lebih rendah dibandingkan biaya yang dikeluarkan menggunakan metode pemesanan konvensional yang sebelumnya diterapkan oleh perusahaan. Namun, tingkat efisiensi pengendalian persediaan tercatat hanya sebesar 10,19 persen, menunjukkan bahwa sistem saat ini masih tidak efektif. Penerapan metode pengendalian persediaan yang terstruktur terbukti dapat mengurangi biaya pemesanan dan penyimpanan sambil meminimalkan risiko kekurangan stok dan persediaan berlebih. Dengan pengelolaan persediaan yang lebih sistematis dan konsisten, UMKM diharapkan dapat meningkatkan efisiensi operasional dan memastikan ketersediaan bahan baku yang berkelanjutan. Studi ini berkontribusi dalam memperkuat praktik pengelolaan persediaan di UMKM yang bergerak di bidang pengolahan makanan lokal. | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54201-Program Studi Agribisnis |
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| Depositing User: | Ms Bunga Berlian | |||||||||
| Date Deposited: | 18 Dec 2025 03:27 | |||||||||
| Last Modified: | 18 Dec 2025 03:27 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/56733 |
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