KEUNTUNGAN MAKSIMAL DARI PENJUALAN MARTABAK MANIS DENGAN MENGGUNAKAN METODE SIMPLEKS DAN SOFTWARE POM-QM

Penulis

  • Luki Luki Universitas Widya Dharma Pontianak
  • Velagia Pitri Universitas Widya Dharma Pontianak
  • Teodora Tri Haryuni Universitas Widya Dharma Pontianak
  • Ventalia Ventalia Universitas Widya Dharma Pontianak
  • Jovani Jovani Universitas Widya Dharma Pontianak
  • Laurensia Mutiara Salvi Universitas Widya Dharma Pontianak
  • Eric Julian Universitas Widya Dharma Pontianak
  • Dudy Effendy Universitas Widya Dharma Pontianak

DOI:

https://doi.org/10.51903/manajemen.v2i1.142

Kata Kunci:

Martabak Manis-Keju-Coklat-Kacang Tanah-POM~QM

Abstrak

Martabak Manis is a kind of pancake food in the form of sweet rice flour dough which is baked and then given a topping and then folded. Almost all over Indonesia have sellers of this food, this is due to the soft and soft texture, with a sweet taste, so this type of martabak is very popular as a dessert. In addition, this sweet martabak is also preferred because it has various variants of toppings such as cheese, chocolate, peanuts, and many more so that buyers can choose and don't feel bored with this food quickly. However, in this business technique is required to be able to generate maximum profit or profit. In maximizing this profit, this used simplex method, where this method utilizes information technology, POM-QM to generate maximum profit.The result showed that the seller had to produce three times sweet martabak with cheese toppings to get a maximum profit Rp 10.200.000 per month obtained from X2=3 times.

Referensi

[1] Badan Pengembangan dan Pembinaan Bahasa, 2016, Kamus Besar bahasa Indonesia edisi Kelima (KBBI V), Hotel Bidakara Jakarta: Balai Pustaka.
[2] Budiasih, Y., 2013, Maksimalisasi Keuntungan dengan Pendekatan Metode Simpleks, Jurnal Liquidity Vol. 2, No. 1 Januari-Juni 2013.
[3] Dean, J. (2007). Rahasia Suksek UMKM Martabak Manis. Jakarta: Gramedia Pustaka Utama.
[4] Herjanto, Eddy, 2008, Manajemen Operasi Edisi Ketiga, Jakarta: Grasindo.
[5] Lolowang, T. F., & Waney, N. F. (2018). Nilai Tambah dari Usaha Pengolahan Tepung Terigu menjadi Martabak Markobar Kota Manado. Agri-SosioEkonomi Unsrat 14(2), 35-44.
[6] Prakoso, B. B. (2014). Pengaruh Substitusi Mocaf (Modified Cassava Flour) dan Penambahan Puree Wortel (Daucus corota L) terhadap Sifat Organoleptik Martabak Manis. Jurnal online Tata Boga 03(03), 212-221.
[7] Rianti, A. (2018). Food Culture Acculturation of Martabak Cuisine Originaly from India to Indonesia. Jurnal Studi Budaya Nusantara 2(1), 59-66.
[8] Siringoringo, Hotniar. 2005. Riset Operasional Seri Pemograman Linear. Yogyakarta: Graha Ilmu.
[9] Taha, H. A., (2007): Operations Research: An Introduction, Eight Edition, Pearson Pretince Hall America, New york.

Diterbitkan

2022-05-15

Cara Mengutip

Luki Luki, Velagia Pitri, Teodora Tri Haryuni, Ventalia Ventalia, Jovani Jovani, Laurensia Mutiara Salvi, … Dudy Effendy. (2022). KEUNTUNGAN MAKSIMAL DARI PENJUALAN MARTABAK MANIS DENGAN MENGGUNAKAN METODE SIMPLEKS DAN SOFTWARE POM-QM. MANAJEMEN, 2(1), 73–82. https://doi.org/10.51903/manajemen.v2i1.142