ANALISIS PERENCANAAN PERSEDIAAN BAHAN BAKU SAUS SAMBAL MENGGUNAKAN MATERIAL REQUIREMENT PLANNING (STUDI KASUS: PT XYZ)

Abstract

Abstract— PT XYZ is a manufacturing company, one of which produces Sedap chili sauce variants. In planning production planning, the company has not used the proper calculation techniques. PT XYZ only relies on previous experience to plan production needs so that it often experiences excess and shortage of goods. Therefore, it is necessary to analyse inventory planning using the MRP method to minimize inventory costs. In this study, material requirements planning uses Lot For Lot (LFL), Economic Order Quantity (EOQ) and Period Order Quantity (POQ), and uses Exponential, Brown Exponential Smoothing, Moving Average, and Linear Regression forecasting. Based on the results of data processing, the chosen forecasting method is Brown Exponential Smoothing with α = 0.1 because it has the smallest error value, namely MAD = 18,281.43, MSE = 661,824,989.51, and MAPE = 7.99%. While the lot size method chosen is POQ because it has the smallest total inventory cost of Rp 13,424,060 to minimize the company's inventory costs by 69.18%.