Publisher

PRINPRIN

Journal JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAMJURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Abstract

CV. Zuhro Bakery is a baking factory producing various kinds of bread. In this research, there were three kinds of bread that were studied, they were chocolate, mocha and strawberry flavored bread. The problem in optimalization of the production was modeled into a mathematic model which was the linear program in the form obstacle function and objective function. It was then continued by the deciding variable in integer number as the linear program. Then, it was solved by using Branch and Bound method which previously had counted the variable by using the symplex method. From the simplex method, an integer number result was not found, so the Branch and Bound method was used. QM software was chosen in the research to solve the integer problem. A profit was earned with a sale margin of Rp39.000 or 0,42% from the coorporations expected profit by using the Branch and Bound method. The amount of bread produced in the periode of three days were 5.400 consosted of 3.060 chocolate flavored bread, 1.440 mocha flavored bread and 900 strawberry flavored bread with the total profit of Rp9.279.000.

Conclusion

Based on the description and calculations, it can be concluded that the optimal number of loaves to produce within 3 days was 5,400 loaves, namely 3,060 loaves of chocolate flavored bread, 1,440 loaves of mocca bread and 900 loaves of strawberry bread with a profit of IDR 9,279,000.The companys profits increased using the Branch and Bound Method, namely by 0.42%, namely IDR 39,000 from the previous profit of IDR 9,240,000 to IDR 9279,000 within 3 days.Therefore, the application of the Branch and Bound method can optimize the production amount and increase the companys profit.

Future Research

Penelitian lebih lanjut dapat dilakukan dengan mempertimbangkan faktor-faktor lain yang mempengaruhi produksi roti, seperti fluktuasi harga bahan baku dan permintaan pasar yang berubah-ubah. Hal ini dapat dilakukan dengan mengembangkan model optimasi yang lebih kompleks yang mampu mengakomodasi variabel-variabel dinamis tersebut. Selain itu, studi komparatif dapat dilakukan dengan membandingkan efektivitas metode Branch and Bound dengan metode optimasi lainnya, seperti algoritma genetika atau simulated annealing, untuk menentukan metode yang paling sesuai untuk kasus produksi roti di CV. Zuhro Bakery. Terakhir, penelitian dapat difokuskan pada pengembangan sistem pendukung keputusan berbasis model optimasi ini, yang dapat membantu manajemen CV. Zuhro Bakery dalam mengambil keputusan produksi secara real-time dan adaptif, sehingga dapat memaksimalkan keuntungan dan meminimalkan risiko kerugian akibat perubahan kondisi pasar.

References

1. Application Of Thebranch And Bound In Optimizing The Amount Of Bread Production In CV. Zuhro Bakery Perbaungan... doi.org/10.55606/jurrimipa.v2i2.1318Application Of Thebranch And Bound In Optimizing The Amount Of Bread Production In CV Zuhro Bakery Perbaungan doi 10 55606 jurrimipa v2i2 1318

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