BUYUNG SYAHID ABDULLAH-FST PDF
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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 Aminudin. Prinsip – prinsip Riset Operasi. (Jakarta, Erlangga: 2005). Assauri, Sofjan. Manajemen Produksi dan Operasi. (Jakarta, Fakultas Ekonomi Universitas Indonesia: 2004). Burstiner, I. Basic Retailing. Eight Edition. (Boston, Irwin Publisher: 2001). Chase, Richard B. dan Nicholas J. Aquilano. Production and Operations Management 13th Edition. (Boston, Richard D. Irwin Inc.: 2005). Chase, Richard B, F. Robert Jacobs, dan Nicholas J. Aquilano. Operational Management for Competitive Advantage 10th Edition. (New York, McGraw-Hill Irwin Inc.: 2004). Dewi, Yohana S. Kusuma. Teknologi Hasil Pertanian. (Bandung, Alfabeta: 2008). Hadijati, Wiwiek. Lembar Informasi Pertanian. Penanganan Pasca Panen Buah. (Jakarta, Sinar Tani: 2009). Handoko, T. Hani. Dasar – dasar Manajemen Produksi dan Operasi. (Yogyakarta, BPFE Yogyakarta: 2000). Herjanto, Eddy. Manajemen Operasi. Cetakan Ketiga (Jakarta, Grasindo: 2008). Indrajit, E. R. dan R. Djokopranoto. Manajemen Persediaan. (Jakarta, Grasindo: 2003). Khomsan, Ali, dkk. Pengantar Pangan dan Gizi. (Jakarta, Penebar Swadaya: 2004). Kitinoja, Lisa dan Adel A. Kader. Praktik – praktik Penanganan Pasca Panen. (Bali, Universitas Udayana Press: 2007). Krajewsky, Lee. Larry Ritzman, Manoj Maholtra. Operation Management. (New Jersey, Pearson Prentice Hall: 2007) Kotler, Philip. Marketing Management 11 Edition. (New Jersey, Prentice Hall International Inc.: 2003). Ma’arif, M. Syamsul dan Hendri Tanjung. Manajemen Operasi. (Jakarta, Grasindo: 2003). Mariyam, Murda. Analisis Pengendalian Bahan Baku Kedelai pada Koperasi Produksi Tahu di Kampung Iwul Parung, Bogor. [Skripsi]. Jakarta, Universitas Islam Negeri Jakarta, Fakultas Sains dan Teknologi, Agribisnis, 2008. Rangkuti, Freddy. Manajemen Persediaan (Aplikasi di Bidang Bisnis). (Jakarta, PT. Raja Grafindo: 2007). Reid, R. Dan dan Nada R. Sanders. Operation Management An Integrated Approach. (Chichester, John Wiley and Sons, Inc: 2005). Render, Barry dan Jay Heizer. Prinsip – prinsip Manajemen Operasi. (Jakarta, Salemba Empat: 2001). Riduwan. Skala Pengukuran Variabel – variabel Penelitian. (Bandung, Alfabeta: 2009). Ristono, Agus. Manajemen Persediaan. (Yogyakarta, Graha Ilmu: 2009). Said, E. Gumbira dan A. Harizt Intan. Manajemen Agribisnis. (Jakarta, Ghalia Indonesia: 2001). Salunkhe, D.K dan N.R. Reddy. Storage, Processing, and Nutricional Quality of Fruits and Vegetables. Vol 1. Second Edition. (Boca Raton, C&C Press: 2000). Sediaoetama, Achmad Djaeni. Ilmu Gizi. Jilid 1. Cetakan Kelima. (Jakarta, Dian Rakyat: 2004). Sopiah dan Syihabudhin. Manajemen Bisnis Ritel. (Yogyakarta, ANDI: 2008). Stevenson, William J. Operation Management. Eight Edition. (Mcgraw Hill Irwin: 2005). Sugiyono. Memahami Penelitian Kualitatif. (Bandung, Alfabeta: 2008). Suharsono, Puguh. Metode Penelitian Kuantitatif untuk Bisnis: Pendekatan Filosofi dan Prakis. (Jakarta, Indeks: 2009) Tamarinda, Retno. Manajemen Pengendalian Mutu dan Optimalisasi Persediaan Sayur dan Buah Segar di Supermarket Matahari Mall Depok. [Skripsi]. Bogor, Institut Pertanian Bogor, Fakultas Pertanian, 2005. Waters, C.D.J. Inventory Control and Management. (Chichester, John Wiley and Sons, Inc: 2002) Diknas. Definisi Sistem. www.media.diknas.go.id/media/document3311.pdf. 22 April 2010 pukul 22.30 WIB Zulkarnain. Dasar – dasar Hortikultura. (Jakarta, PT Bumi Aksara: 2009). 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
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