Raw material inventory is a crucial factor in ensuring the smooth operation of a culinary business. MSME Ayam Penyet Mandoge Waroeng Kandar Kuphi faces challenges in managing inventory, which is often unbalanced between material availability and customer demand. This leads to the risk of excess inventory or shortage of raw materials, which can disrupt the production process. This study aims to analyze raw material inventory management using the Material Requirement Planning (MRP) method as a more efficient planning solution. The method used includes collecting historical demand data, production schedules, lead times , and calculating raw material requirements using the MRP approach. The results show that the application of the MRP method can improve the efficiency of raw material procurement, reduce storage costs, and minimize the risk of stockouts and overstocks. Thus, the MRP method can be a strategic tool in making inventory management decisions at the MSME scale. Recommendations are given for MSMEs to start shifting from conventional management to a data-based and structured system to increase their competitiveness and business sustainability.
Sypriansyah et al. (Sat,) studied this question.