Optimization Of Bread Production Quantity At The “Fadila Kitchen” Bakery

Authors

  • Putri Vabilla Verdyani Universitas Muhammadiyah Malang
  • Baroya Mila Shanty Universitas Muhammadiyah Malang
  • Viajeng Purnama Putri Universitas Muhammadiyah Malang

DOI:

https://doi.org/10.22219/jamanika.v4i3.36135

Keywords:

Aggregate Planning, Demand Forecasting, Bakery

Abstract

This research was conducted in the Fadila Kitchen bakery industry which produces various breads and desserts. The purpose of this research is to determine the planning of bread production quantities based on company policy, planning of bread production quantities based on aggregate planning, and the best production quantities for the company in order to produce minimum production costs with final inventory not piling up. The research was conducted using the Aggregate Planning method with demand forecasting using the exponential smoothing with trend method. The research results show that calculations using aggregate planning result in lower production costs and final inventory results do not accumulate compared to planning based on company policy. The advice given to Fadila Kitchen is that the company can carry out aggregate planning by forecasting demand to determine production quantities and adjust machine operations according to existing capacity in order to reduce excess production and a pileup of finished products.

Downloads

Download data is not yet available.

References

Ais, K., Baqiyatus, S., Evizia, Nur, S., & Safama, F. (2019). Perbandingan Metode Moving Average dan Metode Naïve Dalam. Jurnal Teori dan Aplikasi Matematika, 65-73.

Asmadi, D., Sentia, P. D., & Misbahul, S. (2019). Optimasi Perencanaan Produksi Dengan Menggunakan Metode Goal . Talenta Conference Series: Energy & Engineering, 109-115.

Asrianto, R., & Anggraini, Y. (2021). Prediksi Produksi Roti Coklat Berdasarkan Data Trends Google Menggunakan Metode Double Exponential Smoothing (Studi Kasus : Rotte Bakery). Jurnal Software Engineering and Information Systems (SEIS), 43-57.

Efendi, S., Pratiknyo, D., & Sugiono, E. (2019). Manajemen Operasional. Jakarta: LPU-UNAS.

Ensaftyan, M. B., Akmal, S., & Bahri, S. (2022). Perencanaan dan Pengendalian Produksi Roti Menggunakan Metode Agregat Planning Heuristik di CV. Family Bakery. Aplikasi Rancangan Teknik Industri, 136-144.

Gusdian, E., Muis, A., & Lamusa, A. (2016). Peramalan Permintaan Produk Roti Pada Industri “Tiara Rizki” Di Kelurahan Boyaoge Kecamatan Tatanga Kota Palu. Agrotekbis, 97-105.

Heizer, J., & Render, B. (2015). Manajemen Operasi Edisi 10. Salemba Empat.

Istiqomah, N. A., & Lestari, D. (2017). Optimasi Perencanaan Produksi Kue Dan Bakery di Home Industry “Selaras Cake” Menggunakan Model Goal Programming. Jurnal Fourier, 27-35.

Liputra, D. T., Suhada, K., & Novarie, N. P. (2017). Penerapan Metode Backward Scheduling untuk Produk Roti. Seminar Nasional Institu Supply Chain dan Logistik Indonesia (ISLI), 136-140.

Nirwansyah, M. J., & Bastuti, S. (2022). Pengendalian Produksi Tepung Panir Dengan Metode Perencanaan Agregat Pada UKM Delsha Food. Seminar Sains dan Teknologi (Seintek), 174-185.

Purnomo, H. (2017). Manajemen Operasi. Yogyakarta: CV.SIGMA.

Ratih, N. R. (2022). Penerapan Perencanaan Produksi Untuk Meningkatkan Efisiensi Dan Efektivitas Produksi Di Era New Normal Pada Home Industry Ar Bakery Nganjuk . Jurnal Manajemen dan Akuntansi, 46-68.

Rumetna, M. S., Lina, T. N., Sari, T. P., Mugu, P., Assem, A., & Sianturi, R. (2021). Optimasi Jumlah Produksi Roti Menggunakan Program Linear Dan Software POM-QM. Computer Based Information System Journal, 42-49.

Rusdiana. (2014). Manajemen Operasi. Bandung: CV Pustaka Setia.

Sugianto, W. (2020). Optimasi Kapasitas Produksi Ukm Dengan Goal Programming. Jurnal Rekayasa Sistem Industri (JRSI), 146-154.

Supriyatin. (Jilid 2). Manajemen Produksi dan Operasi. Mitra Kreatif.

Utama, R. E., Gani, N. A., Jaharudin, & Priharta, A. (2019). Manajemen Operasi. Jakarta: UM Jakarta Press

Downloads

Published

2024-09-27

Issue

Section

Articles