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All Journal Jurnal Teknologi Agro-Industri Jurnal Ekonomi, Manajemen, Akuntansi
Hidayat Koto
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences

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PENGARUH KONSENTRASI NaCHO3 DAN LAMA PEREBUSAN TERHADAP SIFAT FISIK, KANDUNGAN KALSIUM OKSALAT DAN NILAI TAMBAH TEPUNG SUWEG (Amorphophallus campanulatus) Ulfah Anis; Hidayat Koto; Syafnil Syafnil
Jurnal Teknologi Agro-Industri Vol 9 No 1 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i1.154

Abstract

Suweg tubers can be found in the Empat Lawang area, South Sumatra. The local community has not used the suweg tubers to be processed into food products because people only know them as wild plants that can cause itching. Suweg tubers also contain nutrients such as protein, carbohydrates, fats, minerals, vitamins, and a low glycemic index. The itching effect on the skin is due to calcium oxalate in the suweg tuber. Therefore, it is necessary to reduce the calcium oxalate content in suweg tuber flour. This study aims to determine the effect of boiling time and the addition of NaCHO3 with various concentrations on the water content, color, calcium oxalate content, and added value of the resulting suweg flour. This study used a completely randomized design with two factors: the concentration of NaCHO3 (6%, 8%, and 10%) and boiling time (10 minutes, 20 minutes, and 30 minutes). The results showed that the concentration of added NaCHO3 affected the calcium oxalate content of suweg flour. Boiling time affected the water content and calcium oxalate content of suweg flour. The greater the concentration of NaCHO3 added and the longer the boiling time affected the color of the suweg flour becomes medium brown. Suweg flour has an added value of Rp. 10.070,- /kg.
Inventory Control Of Raw Materials By Applying The Min-Max Method To Reduce Stockout And Overstock In The Al-Batsit Bakery Home Industry Nurul Fadilah Ritonga; Hidayat Koto; Firmansyah Firmansyah
EKOMA : Jurnal Ekonomi, Manajemen, Akuntansi Vol. 5 No. 5: Juli 2026
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/ekoma.v5i5.17239

Abstract

This study analyzes inventory control of raw materials at the Al-Batsit Bakery Home Industry in Bengkulu City using the Min-Max method. The main problem observed was the absence of a systematic inventory control system, leading to both stockout and overstock conditions. This research aims to determine the minimum and maximum inventory levels, analyse the application of the Min-Max Stock method in minimizing storage and ordering costs, and improve the efficiency of raw material inventory control. Primary data were collected through direct observation and interviews with the business owner and production staff. The analysis used the Min-Max method to calculate safety stock, minimum stock, maximum stock, reorder point (ROP), order quantity, ordering frequency, and total inventory cost (TIC). The results show that the Min-Max method produces a total inventory cost of Rp. 6,464,295 per year, compared to Rp. 6,875,550 per year under the current policy, yielding a cost efficiency of (Rp. 411,255 per year). The greatest efficiency was achieved for granulated sugar (12.12%), followed by eggs (5.60%), wheat flour (1.59%), and margarine (0.88%). Implementation of the Min-Max method enables the bakery to establish structured inventory boundaries, prevent stockouts, reduce excess inventory, and optimize ordering frequency without disrupting the production process.
Co-Authors Firmansyah Firmansyah Nurul Fadilah Ritonga Syafnil Syafnil Ulfah Anis