BUYUNG SYAHID ABDULLAH-FST

149 Pages·2011·3.08 MB·Indonesian

PERANCANGAN SISTEM PENGENDALIAN
PERSEDIAAN BUAH SEGAR PADA TOKO RAJA BUAH
SEGAR JAKARTA BARAT

Buyung Syahid Abdullah

PROGRAM STUDI AGRIBISNIS
FAKULTAS SAINS DAN TEKNOLOGI
UNIVERSITAS ISLAM NEGERI
SYARIF HIDAYATULLAH
JAKARTA
2010 M / 1431 H

DAFTAR PUSTAKA
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DAFTAR ISI
DAFTAR ISI
DAFTAR TABEL
DAFTAR GAMBAR
DAFTAR LAMPIRAN
BAB I PENDAHULUAN.................................................................................. 1
1.1...........................................................................................................Lat
ar Belakang.................................................................................................. 1
1.2...........................................................................................................Ru
musan Masalah ........................................................................................... 4
1.3...........................................................................................................Tuj
uan Penelitian ............................................................................................. 6
1.4...........................................................................................................Ma
nfaat Penelitian............................................................................................ 6
1.5...........................................................................................................Ru
ang Lingkup Penelitian................................................................................ 7
BAB II TINJAUAN PUSTAKA....................................................................... 8
2.1...........................................................................................................Kar
akteristik Buah – buahan............................................................................. 8
2.2...........................................................................................................Per
lakuan Pasca Panen Produk Hortikultura.................................................... 9
2.2.1..................................................................................................
Pembersihan (Cleaning)..................................................................... 10
2.2.2..................................................................................................
Pengeringan ....................................................................................... 10
2.2.3..................................................................................................
Sortasi ................................................................................................ 11
2.2.4..................................................................................................
Grading............................................................................................... 12
2.2.5..................................................................................................
Pengecilan Ukuran (Size Reduction).................................................. 13
2.2.6..................................................................................................
Pelapisan Lilin (Waxing).................................................................... 13
2.2.7..................................................................................................
Curing ................................................................................................ 14
2.2.8..................................................................................................
Pengemasan........................................................................................ 14
2.2.9..................................................................................................
Pengangkutan (Transpor Bahan Makanan)........................................ 15
2.2.10. Penyimpanan .................................................................................. 16
2.3...........................................................................................................Bis
nis Eceran (Retail)....................................................................................... 17
2.4...........................................................................................................Per
sediaan......................................................................................................... 19
2.4.1..................................................................................................
Fungsi Persediaan............................................................................... 20
2.4.2..................................................................................................
Jenis – jenis Persediaan...................................................................... 21
2.4.3..................................................................................................
Biaya Persediaan................................................................................. 23
2.5...........................................................................................................Pen
gendalian Persediaan................................................................................... 26
2.5.1..................................................................................................
Sistem Pengendalian Persediaan........................................................ 26
2.5.2..................................................................................................
Tujuan Pengendalian Persediaan ....................................................... 27
2.5.3..................................................................................................
Faktor – faktor yang Mempengaruhi Besarnya Tingkat Persediaan.. 28
2.6...........................................................................................................Mo
del Perhitungan Pengendalian Persediaan................................................... 29
2.6.1.................................................................................................
Model Deterministik......................................................................... 30
2.6.2.................................................................................................
Model Probabilistik........................................................................... 33
2.7...........................................................................................................Pen
elitian Terdahulu.......................................................................................... 34
2.8...........................................................................................................Ker
angka Pemikiran Konseptual....................................................................... 36
2.9...........................................................................................................Ker
angka Langkah Operasional........................................................................ 39
BAB III METODE PENELITIAN.................................................................. 43
3.1...........................................................................................................Lo
kasi dan Waktu Penelitian........................................................................... 43
3.2...........................................................................................................Jen
is dan Sumber Data...................................................................................... 43
3.3...........................................................................................................Tek
nik Pengambilan Sampel............................................................................. 43
3.4...........................................................................................................Me
tode Pengumpulan Data............................................................................... 45
3.5...........................................................................................................Me
tode Analisis Data........................................................................................ 46
3.5.1.................................................................................................
Analisis Kualitatif............................................................................. 46
3.5.2.................................................................................................
Analisis Kuantitatif........................................................................... 46
3.5.2.1......................................................................................
Analisis Model Persediaan Deterministik............................. 47
3.5.2.2......................................................................................
Analisis Model Persediaan Probabilistik.............................. 51
3.6...........................................................................................................Def
inisi Operasional.......................................................................................... 54
BAB IV GAMBARAN UMUM PERUSAHAAN........................................... 56
4.1...........................................................................................................Sej
arah Singkat Perusahaan.............................................................................. 56
4.2...........................................................................................................Vis
i dan Misi Perusahaan.................................................................................. 58
4.3...........................................................................................................Str
uktur Organisasi Perusahaan dan Ketenagakerjaan..................................... 58
4.4...........................................................................................................Pen
anganan Persediaan...................................................................................... 62
4.4.1..................................................................................................
Penyimpanan Persediaan.................................................................... 62
4.4.2..................................................................................................
Persiapan Prapenjualan....................................................................... 63
4.4.3..................................................................................................
Penataan Buah pada Display di Area Penjualan................................. 65
4.5...........................................................................................................Ke
giatan Penjualan........................................................................................... 66
4.6...........................................................................................................Jen
is Produk yang Dijual.................................................................................. 67
BAB V HASIL DAN PEMBAHASAN............................................................ 68
5.1...........................................................................................................Sist
em Persediaan Buah Segar pada Toko Raja Buah Segar............................. 68
5.1.1.................................................................................................
Metode Pengendalian Tingkat Persediaan Buah Segar..................... 68
5.1.2.................................................................................................
Mekanisme Pemesanan dan Penerimaan Barang.............................. 70
5.2...........................................................................................................An
alisis Persediaan........................................................................................... 74
5.2.1..................................................................................................
Pengelompokkan Jenis – jenis Buah.................................................. 74
5.2.2..................................................................................................
Analisis Tingkat Persediaan............................................................... 80
5.2.2.1 Analisis Persediaan Single Period Model............................. 81
5.2.2.2 Analisis Persediaan Periodic Review System........................ 86
5.2.3..................................................................................................
Analisis Biaya Persediaan.................................................................. 90
5.2.3.1 Analisis Biaya Persediaan Metode Persediaan Toko Raja
Buah Segar............................................................................ 91
5.2.3.2 Analisis Biaya Persediaan Single Period Model................... 92
5.2.3.3 Analisis Biaya Persediaan Periodic Review System.............. 94
5.2.3.4 Analisis Perbandingan Biaya Persediaan.............................. 96
5.3...........................................................................................................Alt
ernatif Rancangan Sistem Pengendalian Persediaan Buah Segar
untuk Toko Raja Buah Segar.......................................................................101
BAB VI KESIMPULAN DAN SARAN..........................................................112
6.1...........................................................................................................Kes
impulan........................................................................................................112
6.2...........................................................................................................Sar
an.................................................................................................................113
DAFTAR PUSTAKA
LAMPIRAN

DAFTAR TABEL
1..............................................................................................................Kel
ompok Buah..................................................................................................77
2..............................................................................................................Has
il Perhitungan Biaya Kehilangan Penjualan (Cs), Biaya Ekses (Ce),
dan Tingkat Pelayanan (SL)..........................................................................82
3..............................................................................................................Per
hitungan Tingkat Persediaan Optimal (SO)..................................................85
4..............................................................................................................Has
il Perhitungan Persediaan Pengaman (Safety Stock) Periodic
Review System...............................................................................................88
5..............................................................................................................Has
il Perhitungan Target Persediaan (Target Inventory) Periodic
Review System...............................................................................................89
6..............................................................................................................Bia
ya Persediaan Metode Persediaan Toko Raja Buah Segar............................92
7..............................................................................................................Per
hitungan Total Biaya Persediaan Single Period Model.................................94
8..............................................................................................................Has
il Perhitungan Total Biaya Persediaan Periodic Review System...................95
9..............................................................................................................Per
bandingan Total Biaya Persediaan................................................................97
10............................................................................................................Per
bandingan Total Biaya Persediaan Kurma Medjol USA..............................99
11............................................................................................................Per
bandingan Sistem Pengendalian Persediaan Buah Segar..............................111
DAFTAR GAMBAR
1..............................................................................................................Gra
fik Persediaan dalam Model EOQ.................................................................30
2..............................................................................................................Ker
angka Pemikiran Konseptual........................................................................38
3..............................................................................................................Ker
angka Langkah Operasional..........................................................................39
4..............................................................................................................Ske
ma Proses Pengambilan Sampel Penelitian..................................................44
5..............................................................................................................Str
uktur Organisasi Toko Raja Buah Segar.......................................................59