PENENTUAN JUMLAH PRODUKSI KUE HOMEMADE MENGGUNAKAN METODE FUZZY

YOGI SAPUTRA, NPM 2209100142 (2026) PENENTUAN JUMLAH PRODUKSI KUE HOMEMADE MENGGUNAKAN METODE FUZZY. Skripsi thesis, Universitas Labuhanbatu.

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Abstract

Industri makanan kecil, seperti usaha kue homemade, sering kali menghadapi tantangan dalam menentukan jumlah produksi yang optimal, khususnya terkait dengan fluktuasi permintaan yang tinggi. Penelitian ini bertujuan untuk mengembangkan model perencanaan produksi yang optimal dengan menggunakan metode fuzzy untuk Toko Kue Sweetzbby. Metode fuzzy dipilih karena kemampuannya untuk menangani ketidakpastian dalam variabel produksi seperti permintaan dan ketersediaan bahan baku. Teori perencanaan produksi dan sistem inferensi fuzzy (FIS) menjadi landasan dalam model ini, di mana data historis penjualan, preferensi konsumen, dan faktor eksternal (seperti cuaca dan acara tertentu) digunakan untuk merumuskan aturan dan menetapkan jumlah produksi yang tepat. Penelitian ini menggunakan metode pengumpulan data berupa wawancara, observasi langsung, dan analisis data sekunder yang relevan. Hasil penelitian menunjukkan bahwa penerapan metode fuzzy berhasil mengoptimalkan jumlah produksi dengan mengurangi pemborosan bahan baku dan risiko kekurangan stok, yang berdampak pada peningkatan efisiensi operasional dan kepuasan pelanggan. Secara keseluruhan, penelitian ini menunjukkan bahwa metode fuzzy dapat meningkatkan kualitas keputusan produksi dalam usaha kue rumahan yang dihadapkan pada ketidakpastian dan permintaan yang fluktuatif. Kata Kunci: Perencanaan Produksi, Metode Fuzzy, Ketidakpastian, Sistem Inferensi Fuzzy, Industri Makanan Skala Kecil ============================================================================================= Small food industries, such as homemade cake businesses, often face challenges in determining optimal production quantities, particularly when faced with high demand fluctuations. This study aims to develop an optimal production planning model using fuzzy logic for Sweetzbby Cake Shop. Fuzzy logic was chosen because of its ability to handle uncertainty in production variables such as demand and raw material availability. Production planning theory and fuzzy inference systems (FIS) form the basis of this model, using historical sales data, consumer preferences, and external factors (such as weather and special events) to formulate rules and determine appropriate production quantities. This study utilized data collection methods such as interviews, direct observation, and analysis of relevant secondary data. The results show that the application of fuzzy logic successfully optimized production quantities by reducing raw material waste and the risk of stockouts, resulting in increased operational efficiency and customer satisfaction. Overall, this study demonstrates that fuzzy logic can improve the quality of production decisions in home cake businesses faced with uncertainty and fluctuating demand. Keywords: Production Planning, Fuzzy Logic, Uncertainty, Fuzzy Inference Systems, Small-Scale Food Industry

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Perencanaan Produksi, Metode Fuzzy, Ketidakpastian, Sistem Inferensi Fuzzy, Industri Makanan Skala Kecil==================Production Planning, Fuzzy Logic, Uncertainty, Fuzzy Inference Systems, Small-Scale Food Industry
Subjects:	Q Science > QA Mathematics > QA75 Electronic computers. Computer science T Technology > T Technology (General) Z Bibliography. Library Science. Information Resources > ZA Information resources > ZA4050 Electronic information resources Z Bibliography. Library Science. Information Resources > ZA Information resources > ZA4450 Databases
Divisions:	Fakultas Sains Dan Teknologi > Sistem Informasi
Depositing User:	Unnamed user with email repository@ulb.ac.id
Date Deposited:	19 May 2026 07:07
Last Modified:	19 May 2026 07:07
URI:	http://repository.ulb.ac.id/id/eprint/2341

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