<![CDATA[This study aims to calculate and compare the application of the Economic Order Quantity (EOQ) and Period Order Quantity (POQ) methods for wheat flour inventory control at the MSME Jessica Bakery Banyuwangi. A descriptive quantitative approach was employed, utilizing secondary data obtained from previous research on raw material inventory at Jessica Bakery. The data analyzed included annual demand, ordering costs, holding costs, working days, and lead time. The analysis involved calculating order quantities, ordering frequencies and intervals, and Total Inventory Cost (TIC) using both EOQ and POQ methods, followed by a comparison with the company's existing ordering policy. The results indicate that the EOQ method yielded order quantities of 934 kg in 2021 and 965 kg in 2022, with total inventory costs of Rp494,907 and Rp511,678, respectively. Meanwhile, the POQ method resulted in order quantities of 942.6 kg in 2021 and 954.6 kg in 2022, with total costs of Rp494,929 and Rp511,711. Both methods reduced total inventory costs by approximately 43% compared to the company's policy. The cost difference between EOQ and POQ was relatively small: Rp22 in 2021 and Rp33 in 2022. These findings demonstrate that implementing EOQ and POQ results in more efficient inventory control than the company's ordering policy, with a negligible cost difference between the two methods.]]>
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