Pengendalian Persediaan Bahan Baku dengan Metode Economic Order Quantity (EOQ) pada Salsa Bakery Jepara (Universitas Negeri Semarang, 2014)
Abstrak Persediaan yang optimal dalam perusahaan merupakan salah satu faktor yang penting dalam kinerja perusahaan. Jenis penelitian kuantiitatif, digunakan untuk mengkaji penerapan metode Economic Order Quantity (EOQ) dalam pengendalian persediaan bahan baku di Salsa Bakery Jepara. Hasil penelitian diperoleh jumlah persediaan optimal dengan metode Economic Order Quantity (EOQ) tepung terigu pada triwulan 4 tahun 2012 sebanyak 112 karung frekuensi 7 kali, persediaan pengaman 19 karung, melakukan pemesanan ulang (ROP) ketika persediaan di gudang tersisa 39 karung, total biaya sebesar Rp 2.308.133. Triwulan 1 tahun 2013 sebanyak 100 karung frekuensi 8 kali, safety stock 19 karung, reorder point 39 karung, total biaya Rp 2.499.363. Triwulan 2 tahun 2013 sebanyak 100 karung frekuensi 8 kali, safety stock 14 karung, reorder point 34 karung, total biaya Rp 2.533.428. Triwulan 3 tahun 2013 sebanyak 102 karung frekuensi 8 kali, safety stock 14 karung, reorder point 35 karung, total biaya Rp 2.562.375. Jumlah persediaan optimal dengan metode Economic Order Quantity (EOQ) gula pasir triwulan 4 tahun 2012 sebanyak 25 karung frekuensi 7 kali, safety stock 4 karung, reorder point 8 karung, TIC Rp 1.340.016. Triwulan 1 tahun 2013 sebanyak 23 karung frekuensi 8 kali, safety stock 3 karung, reorder point 8 karung, TIC Rp 1.337.374. Triwulan 2 tahun 2013 sebanyak 24 karung frekuensi 8 kali, safety stock 3 karung, reorder point 8 karung, TIC Rp 1.336.443. Triwulan 3 tahun 2013 sebanyak 25 karung frekuensi 8 kali, safety stock 6 karung, reorder point 11 karung, TIC Rp 1.381.075. Perhitungan persediaan tepung terigu dan gula pasir lebih optimal menggunakan metode Economic Order Quantity, dibanding dengan menggunakan metode konvensional. Salsa Bakery dianjurkan menggunakan metode Economic Order Quantity. Kata Kunci: Economic Order Quantity (EOQ), Persediaan Bahan Baku, Reorder Point (ROP), Safety Stock (SS), Total Inventory Cost (TIC), abstrack Optimal inventory within the company is one of the important factors in the performance of the company. This research is kuantiitatif, used to study in depth the application of Economic Order Quantity (EOQ) of raw materials in inventory control at Salsa Bakery Jepara. After using Economic Order Quantity (EOQ) method, results of the research were obtained the optimal amount of inventory, flour in quarter 4 in 2012 was 112 sacks, the frequency was 7 times, safety stock was 19 sacks, 39 sacks as a reorder point, TIC Rp 2.308.133. Quarter 1 in 2013 was 100 sacks; the frequency was 8 times, safety stock was 19 sacks, reorder point was 39 sacks, TIC Rp 2,499,363. Quarter 2 in 2013 was 100 sacks, the frequency was 8 times, safety stock was 14 sacks, 34 sacks as a reorder point, TIC Rp 2.533.428. Quarter 3 in 2013 was 102 sacks, the frequency was 8 times, safety stock was 14 sacks, 35 sacks as reorder point, TIC Rp 2.562.375. Optimal amount of inventory used the Economic Order Quantity (EOQ) sugar in quarter 4 in 2012 was 25 sacks, frequency was 7 times, safety stock was 4 sacks, 8 sacks was reorder point, TIC Rp 1.340.016. Quarter 1 in 2013 was 23 sacks, the frequency was 8 times, safety stock was 3 sacks, 8 sacks was reorder point, TIC Rp 1.337.374. Quarter 2 in 2013 was 24 sacks, the frequency was 8 times, safety stock was 3 sacks, 8 sacks was reorder point, TIC Rp 1.336.443. Quarter 3 in 2013 was 25 sacks, frequency was 8 times, safety stock was 6 sacks, 11 sacks was reorder point, TIC Rp 1.381.075. The calculation of inventory flour and sugar is more optimal if using Economic Order Quantity, than using conventional methods. Salsa Bakery recommended using Economic Order Quantity. Keywords: Economic Order Quantity (EOQ), Raw Material Inventory, Reorder Point (ROP), Safety Stock (SS), Total Inventory Cost (TIC),