Analisis Sistem Pengendalian Persediaan Bahan Baku dalam Perspektif Manajemen Perbekalan pada CV Bakpia Djava Yogyakarta
DOI:
https://doi.org/10.37481/sjr.v9i4.1691Keywords:
Inventory Control, Supply Management, Raw Materials, Production Continuity, SMEsAbstract
Raw material availability is an important factor in maintaining production continuity in the food industry, particularly for businesses whose demand is influenced by tourism activities. This study aims to analyze the raw material inventory control system at CV Bakpia Djava Yogyakarta from the perspective of supply management, focusing on planning, procurement, monitoring, storage, and inventory evaluation. This study employed a qualitative approach with a case study design. Data were collected through interviews, direct observation, and documentation, and were analyzed using the interactive model of Miles and Huberman through data collection, data reduction, data display, and conclusion drawing. The findings indicate that inventory control at CV Bakpia Djava is supported by demand planning based on sales history, customer orders, tourism calendars, and holiday periods. The company also applies safety stock and reorder point practices, uses multiple suppliers to reduce supply risks, and implements the First In First Out (FIFO) method to maintain raw material quality. These practices support the continuity of production and help maintain raw material availability. The findings also indicate that tourism-related demand fluctuations should be considered in inventory planning for food-based SMEs.
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