Analysis of Inventory Control of Frozen Processed Raw Material Shrimp Using Silver Meal Heuristic (Case Study at PT Bumi Menara Internusa, Malang, East Java) Dhita Morita Ikasari, Endah Rahayu Lestari and Yuthika Nimatul
Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
Abstract
Shrimp is the leading commodity in fishery exports in Indonesia. PT. Bumi Menara Internusa (BMI) is one of the companies producing processed frozen shrimp for export. To fulfill export needs, the availability of shrimp raw materials becomes important for the company to maintain. But on the other hand, the supply of shrimp raw materials also needs to be controlled at an appropriate amount to avoid costly waste. This study aims to compare the performance of raw material inventory control implemented by companies with the Silver Meal Heuristic method. Silver Meal Heuristic is a method used to determine lot size by considering inventory costs. The results of this study indicate that the company controls inventory by ordering raw materials which are constant every 1 week for shrimp products and once every 2 weeks for other ingredients. The total cost of the companys inventory is Rp. 798,424,051.76. Inventory control using the silver meal heuristic method has different frequencies where the frequency produced is smaller than the company ordering frequency. The total inventory cost using the Silver Meal heuristic method is Rp.795,558,648.6812 so that it can save Rp2,865,403.0788 or 3.589% of the controls applied by the company.
