Pada tahun 2020 s/d 2022, industri jasa boga dapat dikatakan sebaga industri yang paling cepat pulih berdasarkan nilai PDB konsumsi dan PDB produksi (BPS, 2022). Hal ini sendiri disebabkan karena kemunculan dapur awan yang hanya berfokus pada pelayanan pesan antar makanan. Hal ini dibuktikan dari keberadaan PT KDS yang mampu mengembangkan dapur awan mereka selama pandemi Covid-19. Dalam menjalankan proses operasional outlet dapur awan maupun food service, terdapat bahan baku yang diproduksi pada fasilitas dapur sentral perusahaan yang digolongkan sebagai semi- finished goods. Produk ini sendiri diproduksi secara reguler berdasarkan permintaan dari outlet yang berjarak minimal 2 hari dan dibentuk perencanaan menggunakan MPS. Namun, perencanaan ini sering kali tidak sesuai karena permintaan dari outlet seringkali tidak sesuai dengan kriteria pemesanan, yang kemudian menyebabkan terjadinya out-of- stock untuk produk SFG. Oleh karena itu, diperlukan yang namanya material requirement planning yang bertujuan untuk mempersiapkan persediaan bahan baku produk SFG.. Pada penelitian ini, metode MRP diaplikasikan berdasarkan data MPS PT KDS, bill of materials produk SFG yang dipilih, dan informasi lead time bahan baku, yang kemudian diolah dengan menggunakan 3 jenis metode lot sizing, yaitu lot-for-lot, economic order quantity, dan periodic order quantity. Berdasarkan aplikasi metode berikut, ditemukan bahwa untuk masing-masing metode MRP mampu menurunkan biaya persediaan gudang bahan baku untuk kebutuhan produksi semi-finished goods PT KDS. Berdasarkan masing-masing metode lot sizing, biaya persediaan yang timbul dari pembelian bahan baku produksi semi-finished goods dapat diturunkan secara signifikan. Jika dibandingkan kembali antara masing-masing metode lot sizing yang diuji, metode POQ memiliki hasil yang paling signifikan karena mampu mengurangi biaya persediaan selama bulan Januari s/d Februari 2023 sebanyak 79,5% dari total biaya persediaan aktual.
From 2020 to 2022, the food service industry can be said to be the fastest growing industry based on the value of GDP consumption and GDP production (BPS, 2022). This is due to the emergence of cloud kitchens which only focus on food delivery services. This is proven by the existence of PT KDS which was able to develop their cloud kitchen during the Covid-19 pandemic. In carrying out the operational processes of cloud kitchen outlets and food service, there are raw materials produced in the company's central kitchen facilities which are classified as semi-finished goods. This product itself is produced regularly based on requests from outlets that are at least 2 days apart and plans are formed using MPS. However, this planning is often inappropriate because requests from outlets often do not match the order criteria, which then causes out-of-stock for SFG products. Therefore, there is a need for something called material requirement planning which aims to prepare the supply of raw material for SFG products. then processed using 3 types of lot sizing methods, namely lot-for-lot, economic order quantity, and periodic order quantity. Based on the application of the following methods, it was found that each of the MRP methods was able to reduce the cost of raw material warehouse inventory for PT KDS' semi-finished goods production needs. Based on each of the lot sizing methods, inventory costs arising from the purchase of raw materials for the production of semi-finished goods can be significantly reduced. When compared again between each of the lot sizing methods tested, the POQ method has the most significant results because it is able to reduce inventory costs during January to February 2023 by 79.5% of the total actual inventory costs. |
S-Yasmin Aziza Putri.pdf :: Unduh