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Amalia Ma’rifatul M
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Economics, Econometrics & Finance Other

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OPTIMALISASI PENGENDALIAN PERSEDIAAN BAHAN BAKU MELALUI METODE ECONOMIC ORDER QUANTITY DAN JUST IN TIME Indra Maula Sari; Amalia Ma’rifatul M
Jurnal Ekonomi Bisnis dan Kewirausahaan Vol. 2 No. 6 (2025): Desember : Jurnal Ekonomi Bisnis dan Kewirausahaan (JEBER)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/qz7rt171

Abstract

Effective inventory control is essential for the success of a company's operations. PT XYZ, a leading manufacturer of spices and flavorings in Indonesia, faces ongoing challenges in maintaining high product quality and consistent market availability. Inefficient inventory management can result in both shortages and excess stock, disrupting customer order fulfillment and increasing storage costs. This study analyzes and compares the effectiveness of the Economic Order Quantity (EOQ) and Just In Time (JIT) methods in optimizing supply chain efficiency at PT XYZ. The analysis uses data on frozen chicken meat requirements for the 2024 production period, totaling 17.325.593 kg across 214 orders. The research includes determining ordering strategies, calculating optimal quantities using the EOQ method, and developing JIT-based order patterns. Key parameters evaluated include order quantity, frequency, delivery pattern, and total inventory cost. The results indicate that the JIT method is the most cost-efficient, with total expenses of Rp 4.086.573,74, followed by the EOQ method at Rp 9.583.864,95, while the company’s current policy incurs Rp 42.546.728,97. Compared to the existing system, the JIT method reduces total inventory costs by approximately 90,39%, and the EOQ method by 77,47%. The study concludes that JIT offers the most effective cost reduction, although its successful implementation requires a highly reliable supply chain to ensure timely delivery and continuous production.
ANALISIS PERBANDINGAN METODE FIFO (First In First Out) DAN LIFO (Last In First Out) DALAM PENGENDALIAN INVENTORI PRODUK TEPUNG BUMBU SERBAGUNA PT XYZ Mirza Rosa Labibah; Amalia Ma’rifatul M
Jurnal Ekonomi Bisnis dan Kewirausahaan Vol. 2 No. 6 (2025): Desember : Jurnal Ekonomi Bisnis dan Kewirausahaan (JEBER)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/sm4rxw41

Abstract

This study was conducted through an internship at PT. XYZ, focusing on a comparative analysis of the First In, First Out (FIFO) and Last In, First Out (LIFO) inventory management methods for all-purpose flour. The background of this study is the company's need to manage inventory of perishable ingredients, so an effective inventory management strategy is needed to maintain product quality, achieve cost efficiency, and minimize the risk of quality deterioration. The study aims to analyze the impact of implementing FIFO and LIFO methods on inventory valuation, Cost of Goods Sold (COGS), and the resulting gross profit margin. The methods used include direct observation in the field, interviews with relevant parties, and analysis of the company's production and inventory data during the research period. The results of the study show that, although the physical quantity of inventory is the same for both FIFO and LIFO methods, there are significant differences in the ending inventory value and HPP, which then affect the gross profit margin. The FIFO method yields a higher ending inventory value and a lower HPP compared to the LIFO method, resulting in a higher gross profit and making it more suitable for perishable products. Based on these findings, the FIFO method is considered more optimal for implementation at PT. XYZ to increase cost efficiency, maintain product quality, and support the company's ongoing profitability.  
Co-Authors Indra Maula Sari Mirza Rosa Labibah