Perencanaan Persediaan Bahan Baku Produk Makanan dengan Mempertimbangkan Masa Kedaluwarsa dan Unit Diskon di PT.X
| Main Author: | Yuniar, Sri Suci |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Lembaga Penelitian dan Pengabdian Masyarakat Institut Teknologi Nasional
, 2020
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| Subjects: | |
| Online Access: |
http://eprints.itenas.ac.id/651/1/05_3778-7804-1-PB.pdf http://eprints.itenas.ac.id/651/ https://ejurnal.itenas.ac.id/index.php/rekayasahijau https://doi.org/10.26760/jrh.v4i1.35-42 |
Daftar Isi:
- Planning the supply of raw ingredient in the food industry that has an expiration period is one of the most important things to do. This is caused by the decrease in value over time due to expired raw ingredient. When the raw ingredient has passed the expiry date, then the raw ingredient cannot be used, causing huge expiration costs and a shortage of raw ingredients that can result in loss of sale volume. Companies must be able to determine the right amount of ordering so that it can reduce the costs caused by expired raw ingredients. This research will discuss a mathematical model of inventory that takes into account expiration factors and offers discounts on raw ingredient prices offered by suppliers to companies by the order quantity. The results of this study are to determine the optimal quantity of raw ingredient ordering and the optimal length of the order cycle that can minimize the total cost of inventory of raw ingredients per year.