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Image of OPTIMASI PERSEDIAN BAHAN BAKU KUE PADA USAHA SNACK NYOKAP MENGGUNAKAN METODE KLASIFIKASI ACTIVITY BASED COSTING DAN MODEL ECONOMIC ORDER QUANTITY

Skripsi

OPTIMASI PERSEDIAN BAHAN BAKU KUE PADA USAHA SNACK NYOKAP MENGGUNAKAN METODE KLASIFIKASI ACTIVITY BASED COSTING DAN MODEL ECONOMIC ORDER QUANTITY

Ramadan, Reno - Personal Name;

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Nyokap Snack business faces challenges in managing raw material inventory, such as fluctuations in demand and the risk of raw materials with short shelf life, in order to avoid excess or shortage of cake raw materials efficiently. In this study, the Activity Based Costing (ABC) classification method is applied to determine the priority of raw materials and the Economic Order Quantity (EOQ) model to optimize the supply of cake raw materials. ABC classification is used to group raw materials based on the level of absorption of funds, class A is the top priority, consisting of 20 items that absorb 78% of total funds, class B includes 12 items with 17% absorption, and class C consists of 9 items that only absorb 5% of inventory funds. EOQ calculations are used to determine the optimal amount of raw material ordering that can minimize ordering and storage costs. Based on inventory data, it is obtained that the total inventory cost is lower than the difference between the Total Inventory Cost (TIC) of the EOQ method and the TIC of UMKM Snack Nyokap, with a savings of 39% or equivalent to Rp5,907,500. The application of these two methods is able to improve the efficiency of the inventory system and optimize more precise decision making in ordering raw materials.


Availability
Inventory Code Barcode Call Number Location Status
2507001794T169577T1695772025Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1695772025
Publisher
Indralaya : Prodi Pendidikan Matematika, Fakultas Keguruan dan Ilmu Pendidikan Universitas Sriwijaya., 2025
Collation
xiii, 49 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
510.07
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Matematika
Prodi Pendidikan Matematika
Specific Detail Info
-
Statement of Responsibility
TUTI
Other version/related

No other version available

File Attachment
  • OPTIMASI PERSEDIAN BAHAN BAKU KUE PADA USAHA SNACK NYOKAP MENGGUNAKAN METODE KLASIFIKASI ACTIVITY BASED COSTING DAN MODEL ECONOMIC ORDER QUANTITY
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