Inventory control analysis of frozen processed shrimp using silver meal heuristic method (case study at PT. X Malang, East Java, Indonesia). Issue 1 (April 2021)

• Record Type: Journal Article
• Authors: Ikasari, D M; Lestari, E R; Ni'matul, Y
• Is Part Of: IOP conference series. Volume 733:Issue 1(2021)
• Publication Date: 2021-04
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/733/1/012062
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Shrimp is the leading commodity in fishery exports in Indonesia. PT. X is one of the companies producing frozen processed 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 also needs to be controlled at an appropriate amount to avoid costly waste. The purpose of this study was to compare the performance of raw material inventory control applied by the company and 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 others. The total cost of inventories incurred by the company was IDR 263, 730, 918.63 in the period June 2020 to May 2021. 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 IDR 223, 622, 213. By applying the Silver Meal Heuristic method, total inventory costs were saved by 15% or IDR 40, 108, 706 in the period June 2020 to May 2021.