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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