Bahan baku merupakan salah satu faktor penentu dalam kelancaran proses produksi, sehingga setiap perusahaan harus mempunyai persediaan bahan baku yang mencukupi serta memadai dalam menunjang kegiatan produksi. Apabila pasokan bahan baku tersendat maka kegiatan proses produksi akan terhambat. Terhambatnya proses produksi akan berpengaruh terhadap tingkat output yang dihasilkan. Penelitian ini bertujuan untuk mengetahui sekaligus mendeskripsikan bagaimana kegiatan manajemen pengendalian yang ada pada kedai kopi Tarakan Brewing House dan kemudian menganalisis jumlah pemesanan bahan baku yang optimal dengan menggunakan metode EOQ (Economi Order Quantity). Metode yang digunakan dalam penelitian adalah analisis deskriptif kuantitatif dimana manajemen pengendalian persediaan dideskripsikan sesuai dengan apa yang kedai Tarakan Brewing House lakukan kemudian menganalisis kuantitas pesanan ekonomis dengan metode EOQ (Economi Order Quantity), perhitungan persediaan pengaman (Safety Stock), dan penentuan kapan melakukan pemesanan bahan baku kembali ROP (Reorder Point). Hasil penelitian ini menunjukkan, kedai kopi Tarakan Brewing House selama ini melakukan pemesanan sebanyak 26 kali dengan total pemesanan sebanyak 130 kg, rata-rata pemesanan 10,833 kg. Total biaya pemesanan yang dikeluarkan oleh pemilik kedai kopi Tarakan Brewing House dalam setahun sebesar Rp. 9.750.000 dan total biaya persediannya sebesar Rp. 10.710.000 bila menggunakan metode EOQ (Economi Order Quantity) dihasilkan total biaya pemesanan sebesar Rp. 3.059.412, total biaya penyimpanan Rp. 3.059.412 dan total biaya persediaan sebesar Rp. 6.118.823. Metode EOQ (Economi Order Quantity) juga menyebabkan frekuensi pembelian lebih sedikit yaitu 4 kali, kuantitas pesan optimum sebesar 31,87 kg waktu pemesanan kembali ketika persediaan mencapai 2,333 kg dengan waktu tunggu 3 hari dan persediaan pengaman sebanyak 13 kg perhitungan EOQ (Economi Order Quantity), yang demikian dapat dijadikan alternatif bagi kedai kopi Tarakan Brewing House dalam mengendalikan persediaan bahan baku. Penggunaan metode EOQ (Economi Order Quantity) tersebut dapat menghemat biaya persediaan di kedai kopi Tarakan Brewing House sebesar Rp. 4.591.177 selama setahun.

Kata kunci: Biji Kopi, Tarakan Brewing House, Pengendalian Persediaan

Raw material is one determining factor to continuously run the production processes, so that each company should adequately have raw material supply in supporting the production activities. If the raw material supply is interrupted, the production process activities will also be delayed. The production process delay will influence the resulted output level. This research aimed to figure out and describe the control management activities existing in Tarakan Brewing HOUSE Coffee Shop and then analyzed the optimum number of raw material orders using the EOQ (Economical Order Quantity) method. This research used a descriptive- quantitative analysis in which the supply control management was described in accordance with those performed by Tarakan Brewing House Coffee Shop and then analyzed the quantity of economical orders using the EOQ (Economical Order Quantity) method, safety supply calculation (Safety Stock), and determination when to re order the raw material supply (ROP/Reorder Point). The research results show that Tarakan Brewing House Coffee Shop had make the orders for 26 times with the total order of 130 kg and average order of 10.833 kg. The total cost for those orders, spent by the owner of Tarakan Brewing House Coffee Shop in a year was IDR 9,750,000 and total supply cost reaching IDR 10,710,000. If using the EOQ (Economical Order Quantity) method, the total order cost was IDR 3,059,412 with the total storage cost of IDR 3,059,412 and total supply cost of IDR 6,118,823. The EOQ (Economical Order Quantity) method also caused less purchase frequency of only 4 times, with the optimum order quantity reaching 31.87 kg when reordering and the supply had reached 2.333 kg with the waiting time of 3 days and safety supply reaching 13 kg. The calculation of EOQ (Economical Order Quantity) in such a way, can be an alternative solution for Tarakan Brewing House Coffee Shop to control the raw material supply using the EOQ (Economical Order Quantity) method by saving the supply cost in Tarakan Brewing House Coffee shop reaching IDR 4,591,177 a year. Keywords: Coffee Bean, Tarakan Brewing House Coffee Shop, Supply Control