Peramalan Produksi Serundeng Kentang dengan Fuzzy Tsukamoto
DOI:
https://doi.org/10.30865/mib.v4i3.2238Keywords:
Forecasting, Production, Potato Flakes, Fuzzy, TsukamotoAbstract
Production is a very important process for a business that produces products. In a culinary business, for example, production is a determining factor so that the culinary products produced can be distributed to stores for sale. The culinary business is mostly done by small and medium businesses. One of them is UKM Yandi which a produces potato flakes as its culinary products. UKM Yandi distributes a potato flakes to 10 minimarkets in Padang every week. The problem that occurs is often the amount of production is greater than the demand of the minimarket while the remaining stock in the minimarket is still large, so there is often a buildup of products on the minimarket because it is not sold. This research provides a solution for UKM Yandi to forecast the production of potato flakes using the Fuzzy Tsukamoto approach, using input variables, the remaining stock at the minimarket in the previous week and the request submitted by the minimarket for the following week, while the output variable is the amount of production carried out by UKM Yandi. This research makes a web-based application that can be used by UKM Yandi owners to forecast the production of potato flakes, so they can be accessed from anywhere. The results of this research are able to help and facilitate UKM Yandi in forecasting the production of potato flakes because it produces a number with a certain number of packets to be producedReferences
S. Maulida and A. Yunani, “Peluang dan Tantangan Pengembangan Usaha Mikro Kecil Menengah (UMKM) Dari Berbagai Aspek Ekonomi,†J. Ilm. Manaj. dan Bisnis, vol. 2, no. 1, pp. 181–197, 2018.
Y. Del Rosa and Idwar, “Pengaruh Inflasi Dan Suku Bunga Terhadap Tingkat Pengangguran Di Kota Manado,†J. Berk. Ilm. Efisiensi, vol. 19, no. 01, pp. 133–145, 2019.
A. Hendrawan, F. Kuswantoro, and H. Sucahyawati, “Dimensi Kreativitas dan Pengembangan Usaha Mikro Kecil dan Menengah ( UMKM ),†J. Hummansi, vol. 2, no. 1, pp. 25–36, 2019.
W. T. Priyo, “Penerapan Logika Fuzzy Dalam Optimasi Produksi Barang Menggunakan Metode Mamdani,†Soulmath, vol. 5, no. 1, p. 14, 2017.
S. Sari, W. B. Priatna, and Burhanuddin, “Terhadap Pertumbuhan Usaha Olahan Kentang,†vol. 3, no. 1, pp. 39–54, 2015.
R. S. Armanda and W. F. Mahmudy, “Penerapan Algoritma Genetika Untuk Penentuan Batasan Fungsi Kenggotaan Fuzzy Tsukamoto Pada Kasus Peramalan Permintaan Barang,†J. Teknol. Inf. dan Ilmu Komput., vol. 3, no. 3, p. 169, 2016.
Minarni and F. Aldyanto, “PREDIKSI JUMLAH PRODUKSI ROTI MENGGUNAKAN METODE LOGIKA FUZZY (Studi Kasus : Roti Malabar Bakery),†J. TEKNOIF, vol. 4, no. 2, pp. 59–65, 2016.
E. P. W. Mandala, “Web Programing, Project 1 epwm forum,†Yogyakarta Andi, 2015.
L. Costaner, W. Syafitri, and Guntoro, “Optimasi Jumlah Produksi Usaha Dagang Roti Prima Sari Menggunakan Metode Logika Fuzzy,†Sist. J. Sist. Inf., vol. 8, no. September, pp. 424–435, 2019.
W. Ilham, “PENERAPAN METODE FUZZY TSUKAMOTO UNTUK TOKO RENDANG ASESE PADANG BERBASIS PHP MySQL,†J. Digit, vol. 9, no. 1, pp. 84–96, 2019.
Y. Wibowo, B. H. Purnomo, and Y. R. Maulida, “Rencana Produksi Olahan Kopi Di Perusahaan Daerah Perkebunan (Pdp) Kahyangan Jember Menggunakan Metode Fuzzy Tsukamoto,†Agrointek, vol. 13, no. 1, p. 61, 2019.
V. M. Nasution and G. Prakarsa, “Optimasi Produksi Barang Menggunakan Logika Fuzzy Metode Mamdani,†J. Media Inform. Budidarma, vol. 4, no. 1, p. 129, 2020.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (Refer to The Effect of Open Access).
