ANALISIS PENGELOLAAN PERSEDIAAN BAHAN BAKU PRODUKSI MAKARONI DI UD LANCAR JAYA

Abstract
This study aims to analyze the inventory management of krecek raw materials in macaroni production at UD Lancar Jaya, Malang Regency. The main issue faced by the company is manual stock management, which potentially leads to cost inefficiencies and the risk of raw material shortages. The research employed a descriptive quantitative approach using primary data obtained through observation, interviews, and documentation, as well as secondary data from production records and logistics costs in 2024. The analysis applied the Economic Order Quantity (EOQ) method, Safety Stock, Reorder Point (ROP), and Total Inventory Cost (TIC). The results show that the company’s current inventory policy generates a TIC of Rp.790,000 per year, while the EOQ method results in only Rp.674,700 per year. Therefore, there is a potential cost saving of Rp.115,300 annually. In addition, the company needs to maintain a safety stock of 9,391 kg and set a ROP of 1,970 kg to anticipate demand fluctuations and supply delays. The application of the EOQ method is proven to be more efficient and can serve as a strategy to enhance the effectiveness of UD Lancar Jaya’s logistics management.