ANALISIS INVENTORY BAHAN BAKU DALAM MENGOPTIMALKAN PENYIMPANAN DENGAN MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (EOQ) PADA NICESY COFFEE & TEA

Abstract

This study aims to analyse and optimise the management of raw material inventory at Nicesy Coffee & Tea using the Economic Order Quantity (EOQ) method. The selection of this topic is motivated by the importance of efficient inventory management in the café industry to maintain operational smoothness and reduce costs. The focus of this study is on four main raw materials: Thai Tea, Sweetened Condensed Milk (SCM), Palm Sugar, and Ice Crystals. The research method used is a descriptive-verificative quantitative approach, utilizing historical data on raw material purchases and usage from 2023-2024, obtained through observation, interviews, and document reviews. The research results indicate that the application of the EOQ method can optimise order quantities and procurement frequencies, thereby improving cost efficiency. For example, for Thai Tea, the optimal EOQ is 527 grams with an order frequency of 38 times per year, resulting in total inventory costs of Rp 949,300. Meanwhile, for Palm Sugar, the optimal EOQ reaches 6,347 ml with a Total Cost of Rp 11,432,300. This study also identified the dominance of Safety Stock costs that need to be optimised, particularly for raw materials such as Ice Crystals and Palm Sugar. Overall, the EOQ method proved to be more effective than the previously used Simple Moving Average method, with significant potential for operational efficiency improvements.