Potato Inventory Cost Optimization Based On Shelf Life (Case Study At CV. Bimandiri Lembang As A Supplier Of Retail Stores)

Totok Pujianto[1], Sarifah Nurjanah[2], Nurrusly Syarip[3]

 1Department of Agro-Industrial Technology, Faculty of Agro-Industrial Technology

2Department of Agriculture and Biosystem Engineering, Faculty of Agro-Industrial Technology

3Alumnae of Faculty of Agro-Industrial Technology

Universitas Padjadjaran, Kampus Unpad Jatinangor, Indonesia.

Email: totok.pujianto@unpad.ac.id

Abstract

A potato is one of the vegetables which are perishable commodity that could not be stored for a long time without the support of adequate facilities. In the supply management of potatoes, more frequent orders mean make the cost of inventory greater. In contrast, rarely order makes lower ordering cost, but require the product shelf life longer. Economic Order Quantity (EOQ) is the method of calculating the number of orders that resulted in the optimal total cost. Inventory planning through EOQ method requires a trade-off between quantity and frequency of ordering and shelf life of potatoes. This study aims to determine the number and frequency of ordering based on the shelf life of potatoes in order to obtain the lowest total cost of inventory. This study begins with an attempt to reassure the shelf life of potatoes after harvest. Experimental method used to determine the shelf life of potatoes, where the parameters measured were weight loss, hardness, moisture content, and appearance of the skin. Observations were made every three days with three different lighting treatment that is storage the material: (1) exposed to direct sunlight, (2) are not directly exposed to sunlight, and (2) in a dark room. The number of the shelf life of potatoes are used as the deadline of the shelf life of potatoes in stock, the maximum number of orders and reorder point. Furthermore we performed the analysis using the framework of the implementation of the basic model of EOQ. The results showed that based on the data last three years the company should be able to make savings of  Rp. 986,928.00 if the planned supply through the use EOQ model with the order value in every month an average of 1.72 times of the actual order, so order frequency becomes less that of an average of 12 times to 5 times a month. In order to plan next year through the decomposition method and using the data of four years earlier, then the value of forecast supply requirement of 402 071 kg a year. This value is then decomposed into each month with an average of 33,506 Kg. Using the value of inventory cost components are the same then the average value obtained EOQ is 6,087 Kg and order frequency is 5 times a month 

Keywords: Agro-based commodity inventory, EOQ on agrobased perishable product, order quantity, frequency of order

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MERGING FOOD PRODUCTION QUALITY ASSESSMENT PARAMETERS ACCORDING TO THE CRITICAL POINT HALAL AND GOOD MANUFACTURING PRACTICES

MERGING FOOD PRODUCTION QUALITY ASSESSMENT PARAMETERS ACCORDING TO THE CRITICAL POINT HALAL AND GOOD MANUFACTURING PRACTICES

by Totok Pujianto, Dwi Purnomo, Seruni Rara Jingga

Department of Agro-Industrial Technology, Faculty of Agro-Industrial Technology

Universitas Padjadjaran, Jatinangor, Indonesia.

Email: totok.pujianto@unpad.ac.id

Abstract

Quality and safety of food products is an essential condition of the food consumed. Good Manufacturing Practices (GMP) is a food safety assurance standards recognized at international level. For Muslim consumers of these standards still need to be coupled with the assurance of halal. Halal quality assurance system is the concept of the highest of any other quality assurance such as GMP. Nevertheless it turns out there are a number of aspects or parameters in GMP are not covered in the assessment of halal and vice versa. This means that the application of halal assurance has yet to show its status as the highest quality standards. Attempts to draw up an assessment system that combines the two standards have been done, but there are still many things that need to be perfected. Imperfections can occur if on any parameter either of halal assurance standards as well as GMP unexplained in detail. This study aims at perfecting the incorporation of a quality assessment of food production by the standards of Halal and GMP. Completion of Halal-GMP is done by modifying the Halal-GMP assessment in accordance with the principles of good judgment. This study uses in-depth study of the results of previous research on quality assessment Halal-GMP. Analysis of the quality assessment of both the standard is based on the production process, and the entities involved. Afterwards performed grouping generally accepted valuation parameters separated with the applicable special. This study reinforced with field studies by taking the case of chicken meat processing, where previous studies using the case of beef processing. Mapping of field studies conducted on the level of difficulty in the production process to meet the requirements using the analytical hierarchy process. The results of the research embodied in the model parameter tabulation quality assessment of the halal standard, the standard of GMP and Halal-GMP. In the table are listed the number of parameters of quality requirements more concise to 83 points, and the parameter information requirements clearer.

 Keywords: Halal GMP Requirement, Assessment of Halal and GMP

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merintis target MaLuTeWak

Selagi ada pada prodi yang berjalan tiga tahun, maka ini menjadi kesempatan untuk bisa mengukir prestasi. Salah satu prestasi adalah meluluskan mahasiswa bimbingan tepat pada waktunya. Mereka masuk di bulan Agustus tahun 2014, maka idealnya mereka lulus pada bulan Juli 2018. Ada 6 mahasiswa yang menjadi bimbingan. Mudah mudahan ini semua berjalan sesuai dengan harapan.