Pengendalian Persediaan Produk Perishable dengan Mempertimbangkan Area Penyimpanan dan Ketidakpastian Permintaan Menggunakan Metode Lagrange Multiplier dan Simulasi Monte Carlo pada UMKM Bawang Goreng Mey-Mey

Mey-Mey Fried Onion MSME faces problems in controlling perishable raw material (shallots) inventory due to limited warehouse capacity and uncertain demand. This condition poses the risk of excess stock, spoilage, and increased storage costs. This study aims to optimize the amount of raw material orders, determine safety stock and reorder points, and minimize total inventory costs by considering storage limitations and fluctuating demand. The study uses a descriptive-quantitative approach with the Lagrange Multiplier method to determine the optimal order lot and Monte Carlo Simulation to predict random demand variations. The results show that the proposed method reduces total inventory costs by 76.25% compared to the EOQp method, while maintaining raw material availability to prevent stockouts. Thus, the combination of these two methods is effective in improving the efficiency of perishable product inventory control and is relevant for application in MSMEs with limited warehouse capacity and uncertain demand.