relation: https://digilib.uin-suka.ac.id/id/eprint/76872/
title: PENGEMBANGAN APLIKASI PERENCANAAN PRODUKSI PRODUK BAKERY DENGAN MENERAPKAN SISTEM INFERENSI FUZZY METODE MAMDANI, SUGENO, DAN TSUKAMOTO (STUDI KASUS: CV CAHAYA CIPTA MAKMUR)
creator: R. Rully Mahendra, NIM.: 22106060032
subject: 005.36 Software Development / Pengembangan Perangkat Lunak
description: CV Cahaya Cipta Makmur is a food processing company that offers that offers a  variety of bread products as new items marketed to the general public. As newly  introduced products, their demand is fluctuating and uncertain. The company  implements a make-to-order production system to align production quantities with  incoming demand while avoiding waste caused by overproduction. However, based  on an analysis of production data from January to March 2026, a discrepancy was  found between production targets and actual finished goods, indicating  inefficiencies in raw material usage within the company’s production planning.  Fuzzy logic was chosen as an approach capable of providing systematic  calculations to support production decision-making under conditions of uncertainty  and data fluctuation. This study compares three fuzzy methods, namely Mamdani,  Sugeno, and Tsukamoto, using historical production data from one of the bread  products with the highest demand frequency. The results show that the Mean  Absolute Percentage Error (MAPE) values for each method are 19.96% for  Mamdani, 2.81% for Sugeno, and 54.85% for Tsukamoto. The Sugeno method  yields the lowest MAPE value and is therefore identified as the best method with the  highest level of accuracy among the three. Based on these results, the Sugeno  method is used as the foundation for developing a decision support system for  production planning that can be utilized by the company to determine optimal  production quantities. This system takes into account the level of incoming demand  as well as the available stock, and is expected to help the company minimize the  risk of losses due to unsold products while maximizing the efficiency of raw material  usage and the potential profit gained.
date: 2026-05-20
type: Thesis
type: NonPeerReviewed
format: text
language: id
identifier: https://digilib.uin-suka.ac.id/id/eprint/76872/1/22106060032_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf
format: text
language: id
identifier: https://digilib.uin-suka.ac.id/id/eprint/76872/2/22106060032_BAB-II_sampai_SEBELUM-BAB-TERAKHIR.pdf
identifier:   R. Rully Mahendra, NIM.: 22106060032  (2026) PENGEMBANGAN APLIKASI PERENCANAAN PRODUKSI PRODUK BAKERY DENGAN MENERAPKAN SISTEM INFERENSI FUZZY METODE MAMDANI, SUGENO, DAN TSUKAMOTO (STUDI KASUS: CV CAHAYA CIPTA MAKMUR).  Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.