ANALISIS SISTEM PENGELOLAAN PERSEDIAAN BAHAN BAKU PADA UMKM PEMBUATAN BATAGOR DI BATAGOR JUANDA

Abstrak

UMKM are an important pillar in local economic development, particularly in the culinary sector. One UMKM in this sector is Batagor Juanda, which produces typical Indonesian snacks. This study aims to analyze the raw material inventory management system at Batagor Juanda and evaluate its impact on operational efficiency. Problems encountered include suboptimal raw material requirements planning methods, manual recording systems, and the lack of control methods such as EOQ or JIT. The research method used was a descriptive qualitative approach and a study of inventory management theory. Meanwhile, data collection methods used were interviews, observation, and documentation. The results show that the raw material inventory management system at Batagor Juanda UMKM is still conventional and not effectively structured. Therefore, improvements are needed through the implementation of simple inventory management methods tailored to UMKM capacity, such as EOQ, ROP, and digitalization of stock recording. With this strategy, UMKM can improve inventory management more systematically and structured, can increase production efficiency, reduce waste and reduce operational costs. Recommendations are given in the form of implementing a measurable ordering system, digitalization of recording and HR training related to UMKM-scale logistics management.