Perencanaan Kebutuhan Bahan Baku Menu Sayur Program Makan Bergizi Gratis Menggunakan Pendekatan Material Requirement Planning

Abstract

Program Makan Bergizi Gratis (MBG) menghadapi tantangan dalam perencanaan kebutuhan bahan baku menu sayur akibat karakteristik sayuran yang mudah rusak dan memiliki tingkat susut (yield) bervariasi, sehingga diperlukan pendekatan akurat seperti Material Requirement Planning (MRP). Penelitian ini bertujuan untuk menghitung nilai yield bahan baku, menyusun perencanaan kebutuhan menggunakan MRP, serta menganalisis kesesuaiannya dengan penggunaan aktual melalui gap analysis. Metode meliputi uji coba skala kecil 500 gram per menu, penyusunan Master Production Schedule (MPS) dan Bill of Materials (BOM), serta perhitungan MRP dengan teknik lot for lot dan lead time 1 hari. Hasil penelitian menunjukkan rata-rata yield tahap preparasi 77,0% (loss 23,0%) dan tahap pemasakan 105,5% (ekspansi bobot), dengan total food cost mingguan Rp4,5–6,8 juta. Gap analysis menunjukkan mayoritas menu memiliki selisih kurang dari 5%, yang berarti metode MRP dengan koreksi yield akurat dan andal untuk perencanaan kebutuhan bahan baku menu sayur Program MBG.

The Free Nutritious Meal Program (MBG) faces challenges in planning raw material requirements for vegetable menus due to the perishable nature of vegetables and their varying yield rates, thus requiring an accurate planning approach such as Material Requirement Planning (MRP). This study aims to calculate the yield value of raw materials, develop a requirement plan using MRP, and analyze its conformity with actual usage through gap analysis. The methods included small-scale cooking trials of 500 grams per menu, preparation of Master Production Schedule (MPS) and Bill of Materials (BOM), and MRP calculation using the lot-for-lot technique with a one-day lead time. The results showed an average yield of 77.0% (23.0% loss) during preparation and 105.5% (weight expansion) during cooking, with weekly food costs ranging from IDR 4.5 to 6.8 million. Gap analysis revealed that most menus had a discrepancy of less than 5%, indicating that the MRP method with yield correction is accurate and reliable for planning raw material requirements for vegetable menus in the MBG program.