Analisis Pengendalian Persediaan Bahan Baku dengan Menggunakan Metode Material Requirement Planning pada Donat Brownies di Solo

Donat Brownies is a micro, small, and medium enterprise (MSME) operating in the food industry, specifically producing donuts and brownies. Currently, the business manages its raw material inventory manually or relies on intuitive estimation when procuring supplies. This study aims to analyze the efficiency of raw material inventory control. The research employs the Material Requirements Planning (MRP) method, utilizing the Lot-for-Lot (LFL), Economic Order Quantity (EOQ), and Period Order Quantity (POQ) techniques for data analysis. The data required includes a general overview of Donat Brownies, the production process, and figures regarding raw material usage, procurement, ordering costs, and holding costs. Data collection was conducted through interviews. Based on the calculations, the total cost under Donat Brownies current policy is Rp935,011. In contrast, the total costs using MRP techniques are Rp256,548 for Lot For Lot (LFL), Rp441,751 for Economic Order Quantity (EOQ), and Rp441,765 for Period Order Quantity (POQ). Consequently, the researcher concludes that the Lot For Lot (LFL) method is the most efficient approach for Donat Brownies.