Raw Material Inventory Analysis Using The Material Requirement Planning Method In The Umkm Ayam Penyet Mandoge Waroeng Kandar Kuphi

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Implementing the MRP method improved raw material procurement efficiency and reduced storage costs,
Findings indicate reduced risk of stockouts and overstocks, enhancing production reliability for culinary businesses.
Observational analysis involved collecting historical demand data and production schedules to assess inventory needs.
Shifting to MRP can enable MSMEs to enhance competitiveness while ensuring sustainable inventory practices.

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Analysis shows material requirement planning reduces inventory costs in culinary MSMEs, suggesting better management methods.

Sypriansyah et al. (2025) studied this question.

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