<![CDATA[PT. XYZ is a company that produces soy sauce. The raw material inventory quantity planning applied by the company has the risk of uncertainty in raw material requirements due to uncertain sales volume in every month. This uncertainty affects the determination of the optimal purchase quantity and inventory costs. The aim of this study is to determine the optimal purchase quantity of priority raw materials for soy sauce production based on minimum inventory costs. The data collection techniques are interviews with companies and purposive sampling. This study compares the EOQ inventory control methods, Min-Max Stock, and Company Control (existing methods). The results showed that the priority raw materials for soy sauce production were sugar and tauco with 91.77% and 3.94% of fund absorption. The best prediction method is Quadratic Trend with the quantity needed for sugar and tauco in 2024 487,744 kg and 19,191 kg. The best inventory control method is the EOQ method with inventory cost savings of IDR 104,775.28 or 22.33% for sugar and IDR 104,647.47 or 22.30% for tauco.]]>
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