Application of the Branch and Bound in Optimizing the Amount of Bread Production in CV. Zuhro Bakery Perbaungan

CV. Zuhro Bakery is baking factory producing various kinds of bread. In thisresearch, there were three kinds of bread that were studied, they were chocolate, mocha andstrawberry flavored bread. The problem in optimalization of the production was modeledinto a mathematic model which was the linear program in the form obstacle function andobjective function. It was then continued by the deciding variable in integer number as thelinear program. Then, it was solved by using Branch and Bound method which previouslyhad counted the variable by using the symplex method. From the simplex method, an integernumber result was not found, so the Branch and Bound method was used. QM software waschosen in the research to solve the integer problem. A profit was earned with a sale margin ofRp39.000 or 0,42% from the coorporation’s expected profit by using the Branch and Bound method. The amount of bread produced in the periode of three days were 5.400 consosted of 3.060 chocolate flavored bread, 1.440 mocha flavored bread and 900 strawberry flavored bread with the total profit of Rp9.279.000