Analisis optimalisasi pemesanan bahan baku pepaya merah dengan pendekatan Material Requirement Planning pada agroindustri koktail buah
DOI:
https://doi.org/10.35941/jtaf.8.3.2026.23426.287-293Keywords:
Optimalisasi, MRP, EOQ, POQ, LFL, Supply ChainAbstract
Sistem perencanaan pemesanan kebutuhan bahan baku pepaya merah pada produk koktail di Agroindustri koktail belum optimal karena masih menggunakan metode yang menimbulkan biaya persediaan bahan baku yang relatif besar serta sering mengalami kekurangan pasokan bahan baku akibat kurang tepatnya perencanaan pemesanan ulang bahan baku, sehingga menghambat proses produksi. Tujuan penelitian ini adalah untuk menganalisis kebutuhan serta waktu pemesanan bahan baku yang optimal dan efisiensi biaya persediaan dalam produksi koktail buah dengan bahan baku pepaya merah pada agroindustri koktail buah. Analisis data dilakukan menggunakan metode Material Requirement Planning (MRP) dengan membandingkan teknik lot sizing, yaitu Lot for Lot (LFL), Economic Order Quantity (EOQ), dan Periodic Order Quantity (POQ). Hasil analisis menunjukkan bahwa metode LFL merupakan teknik pemesanan yang paling efisien dengan frekuensi pemesanan sebanyak 109 kali dalam satu tahun dan total biaya persediaan sebesar Rp1.635.000,00. Sementara itu, kebijakan pemesanan yang diterapkan oleh perusahaan menunjukkan frekuensi pemesanan sebanyak 160 kali dalam satu tahun dengan total biaya persediaan sebesar Rp6.150.000,00.
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