Judul: Planning and Inventory Control using Material Requirement Planning (MRP) of Cheese Products at PT XYZ
Abstrak: Demi menjaga kelancaran suatu bisnis maka dibutuhkan suatu perencanaan dan pengendalian inventory yang tepat. Overstock dapat menyebabkan biaya berlebih untuk biaya penyimpanan dan biaya pemesanan. Namun, jika terjadi stockout dapat menghambat keberangsungan proses distribusi. Oleh karena itu, perusahaan perlu mengelola inventory dengan metode Material Requirement Planning (MRP). Sebelum penyusunan MRP, diperlukan kebijakan pengendalian inventory yang dilakukan dengan analisis klasifikasi produk metode ABC, penentuan safety stock dan reorder point. Ukuran lot sizing yang digunakan untuk menentukan jumlah pembelian dalam perencanaan dan pengendalian inventory adalah dengan teknik Economic Order Quantity (EOQ), Lot for Lot (LFL), dan Periodic Order Quantity (POQ). Berdasarkan hasil analisis komparatif antara metode MRP dengan kebijakan Perusahaan, menunjukkan bahwa teknik lot sizing yang optimal adalah EOQ dan LFL. Teknik EOQ menghasilkan penghematan biaya sebesar 4,13% untuk item BM Cheese sedangkan teknik LFL sebesar 4,46% untuk item GP Cheese dan 18,59% untuk item GP, In order to maintain the smooth running of a business, proper inventory planning and control are needed. Overstock can cause excess costs for holding fees and ordering costs. However, if there is a stockout, it can hamper the continuity of the distribution process. Therefore, companies need to manage inventory using the Material Requirement Planning (MRP) method. Prior to the preparation of MRP, an inventory control policy is needed, which is carried out by analyzing product classification using the ABC method and determining safety stock and reorder points. The lot sizing sizes used to determine the number of purchases in inventory planning and control are the Economic Order Quantity (EOQ), Lot for Lot (LFL), and Periodic Order Quantity (POQ) techniques. Based on the results of a comparative analysis between the MRP method and company policy, it shows that the optimal lot sizing technique is EOQ and LFL. The EOQ technique resulted in cost savings of 4.13% for BM Cheese items, while the LFL technique was 4.46% for GP Cheese items and 18.59% for GP items.
Keyword: EOQ, Inventory, Classification, LFL, MRP, POQ

Judul: Design of Lead Time Management in Cheese Product Outbound Process at PT XYZ
Abstrak: PT XYZ merupakan perusahaan distributor makanan, minuman, dan bahan baku yang salah satunya mendistribusikan produk keju ke retailer PT PQR. Sebagai distributor, PT XYZ perlu memerhatikan pemborosan yang mempengaruhi lead time selama proses outbound produk keju. Lead time yang terlalu panjang perlu diminimalkan agar produk dapat dikirim tepat waktu ke pelanggan, sehingga perusahaan perlu melakukan manajemen lead time untuk mencegah keterlambatan pengiriman. Manajemen lead time dilakukan dengan lean distribution yang berasal dari lean management untuk diadaptasi ke proses outbound. Analisis dilakukan dengan metode value stream mapping (VSM). Pemetaan ke dalam VSM menghasilkan current state map dengan total waktu proses outbound sekitar 16,6 jam. Analisis dilanjutkan dengan process activity mapping yang menghasilkan temuan delapan aktivitas pemborosan pada proses outbound. Analisis dengan fishbone diagram menghasilkan akar permasalahan dari setiap aktivitas pemborosan. Solusi perbaikan untuk mengeliminasi pemborosan dirancang berdasarkan prinsip lean 5S yaitu seiri (ringkas), seiton (rapi), seiso (resik), seiketsu (rawat), dan shitsuke (rajin). Setelah dilakukan rancangan perbaikan, dihasilkan future state map dengan total waktu proses outbound sekitar 15,2 jam. Perancangan tersebut menurunkan persentase pemborosan atau aktivitas non value added dalam proses outbound dari 11% menjadi 2,4%., PT XYZ is a company engaged in the distribution of food, beverages, and raw materials, one of which involves distributing cheese products to the retailer PT PQR. As a distributor, PT XYZ needs to pay attention to wastage that affects the lead time during the outbound process of cheese products. The excessively long lead time needs to be minimized so that products can be delivered to customers on time, necessitating lead time management to prevent delivery delays. Lead time management is conducted through lean distribution principles derived from lean management, adapted to the outbound process. The analysis is carried out using the value stream mapping (VSM) method. Mapping into VSM results in a current state map with a total outbound process time of approximately 16.6 hours. The analysis is further continued with process activity mapping, resulting in the identification of eight wasteful activities in the outbound process. Analysis using a fishbone diagram reveals the root causes of each wasteful activity. The improvement solution to eliminate wastage is designed based on the lean 5S principles: seiri (sort), seiton (set in order), seiso (shine), seiketsu (standardize), and shitsuke (sustain). After the improvement plan is implemented, a future state map is generated with a total outbound process time of around 15.2 hours. This design reduces the percentage of wastage or non-value-added activities in the outbound process from 11% to 2.4%.
Keyword: lead time management, lean distribution, outbound process, value stream mapping, 5S lean principles

Judul: Embriogenesis ikan buta (Astyanax fasciatus)
Abstrak: Ikan buta Astyanax fasciatus adalah spesies ikan unik dari famili Characidae yang menempati perairan dalam gua di Wilayah La Cueva Chica-San Luis Potasi-Mexico. Ikan ini memiliki mata yang tereduksi (Blind Cavefish) dan warna kulit merah muda, pucat serta mengkilap.
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