ANALYSIS OF RAW MATERIAL SUPPLIES FOR OEDANG SARI SOY SAUCE USING THE ECONOMIC ORDER QUANTITY METHOD AT CV. OEDANG SARI

Abstract

The increasing number of industries in the food and beverage sector at this time makes it difficult for businessmen to obtain and predict the demand for raw materials used in their industry, so it is necessary to estimate and manage inventory appropriately so that the production process runs smoothly. This research uses a quantitative approach with a descriptive research type. The types of data used are primary data and secondary data. The data analysis method used is EOQ (Economic Order Quantity) analysis, safety stock, reorder, point, and trend analysis of raw material requirements. The results of raw material inventory analysis for Oedang Sari Soy Sauce are not optimal because the difference between the optimal order of raw material which is 3,058.73 Kg/Order with the actual order of 889.58 Kg/Order, safety stock of 576.45 Kg and reorder point of 1,162.39 Kg is very far and the need for soy sauce raw materials at CV. Oedang Sari for the next twelve months experiences have decreased.

Keywords

• demand trend
• inventory
• reorder point
• safety stock