This study aims to apply the EOQ method for planning Chitato product orders at PT. Kembar Putra Makmur. Data collection is done by interviewing. The results showed that the highest supply of Chitato 15 grams of Chitato Beef Barbeque with a purchase frequency of 20 orders in one year, with the number of orders was 4,928 boxes, the amount of Safety Stock was 3,364 boxes, and the company retured to oder (Reorder Point) when inventory reaches 4,676 boxes. Companies should use the Economic Order Quantity (EOQ) method, Safety Stock, and Reorder Points in processing and controlling inventory to avoid stock out. Keywords: inventory control, chitato, Economic Order Quantity (EOQ), Safety Stock, and Reorder Point
Bapak Bakery is one of the bread companies in Bali. This company has never taken productivity measurements. The company only uses the profits of sale production as a benchmark of its success achievement. PT. Bapak Bakery has problem in the field of production, namely lack of availability of raw materials which resulted in hampered production process so that consumer demand could not be fulfilled. The purpose of this study is to measure the level of production productivity, analyze the contribution of productivity ratio component and recommendation for PT. Bapak Bakery productivity improvement. The study uses the Objective Matrix (OMAX) method. In this study there are 5 ratios that are used as criteria in measuring productivity. The ratio is included in the criteria of efficiency, effectiveness and inferentiality. The productivity measurement results show that the lowest productivity index value is in March 2018 which was 175.3 and the highest value obtained was in July which was 501.6. Contribution analysis of productivity ratio component PT. Bapak Bakery who obtained the highest productivity value, namely ratio 1 with value of 830.7 and the lowest productivity value is ratio 3 and 4 with a value of 738. Recommendation of productivity improvement obtained ratio 1 in the amount of Rp. 131.724.436, ratio 2 is Rp 1.830.959 , ratio 3 is 6.471 hours, ratio 4 is Rp 600.064.834 and ratio 5 is 504 hours. Keywords: Bread production, productivity measurement, Objective Matrix (OMAX)
This study aims to analyze the demand forecasting of body scrub powder products in October 2019 and the level of raw material inventory body scrub powder optimal in order to minimize the total cost of inventory in CV. Denara Duta Mandiri. Forecasting analysis using time series model with 3 methods of Moving Averages with 2, 3 and 4 month time period, exponential smoothing method with ? = 0.1, ? = 0.5, ? = 0.9 and Trend Projection. To analyze the value of forecasting accuracy, the method used are Mean Absolute Deviation (MAD) and Mean Squared Error (MSE). The results show that the Trend Projection method is the most effective method that can be used as the basis for determine body scrub powder products demand, with the result of forecasting demand is 562 kg and the value of forecasting accuracy, MAD = 76,97, MSE = 9.760,12. The results of Economic Order Quantity (EOQ) showed that total cost of raw material inventory control body scrub powder at CV. Denara Duta Mandiri by using EOQ smaller than the methods used by the company. CV. Denara Duta Mandiri management should try to apply the EOQ method in terms of supply of raw materials so that the company can better minimize inventory costs. Keywords: demand forecasting, raw material, Economic Order Quantity (EOQ)
The purpose of this study were to determine the factors of damage, to analysis of damage is still within control limits and to establish efforts to repair damaged bread products at PT. Ital Fran's Multindo Food Industries. Data analysis used the six-sigma method, with the stages of Define, Measure, Analyze, Improve (DMAI). The results of this study are the factors that cause product damage come from human factors, production machines, work methods and materials / raw materials. Damage to white bread products at PT. Ital Fran's Multindo Food Industries is in control limits or has good process capabilities. The average Defects Per Million Opportunities (DPMO) value was 3107.3874 and the average sigma value was 4.24, including sigma level 6. Proposed improvements that can be done to overcome damage to plain bread products, namely making Standard Operating Procedures for laying bread from the pan to the conveyor, monitoring and checking employee performance, making Standard Operating Procedures regarding the right temperature and standard time for removing bread, making Operational Standards Procedures regarding cleanliness in the production area and worker hygiene, carry out maintenance and cleaning of tools and machines on a regular basis. Keywords : quality control, six sigma, white bread
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