Penyelenggaraan Operasional Penerimaan, Penyimpanan, dan Pendistribusian Bahan Baku Poultry, Fish, Seafood di PT. Aerofood Indonesia Unit Surabaya

Operational Implementation of Receiving, Storage, and Distribution of Poultry, Fish and Seafood Raw Materials at PT. Aerofood Indonesia Surabaya Unit

Tujuan penelitian ini untuk mengetahui: 1) penyelenggaraan operasional penerimaan bahan baku poultry, fish, seafood; 2) penyelenggaraan operasional penyimpanan bahan baku poultry, fish, seafood; 3) penyelenggaraan operasional pendistribusian bahan baku poultry, fish, seafood di PT. Aerofood Indonesia Unit Surabaya. Penelitian ini menggunakan pendekatan penelitian deskriptif kualitatif. Teknik pengumpulan data dengan wawancara dan studi dokumen. Teknik analisis data menggunakan analisis deskriptif kualitatif. Hasil penelitian menunjukan bahwa penyelenggaraan operasional penerimaan, penyimpanan, dan pendistribusian bahan baku poultry, fish, dan seafood sudah terlaksana dengan baik. Penyelenggaraan telah mengikuti Standar Operasional Prosedur (SOP) yang telah ditetapkan perusahaan. Penerimaan dilakukan dengan pengecekan kualitas dan kuantitas bahan baku. Penyimpanan dilakukan di freezer dengan sistem First In First Out (FIFO). Kemudian pendistribusian dilakukan apabila adanya permintaan dari dpartemen produksi yang disertai dengan storeroom requisition.

Kata Kunci: Penerimaan, Penyimpanan, Pendistribusian 

The aim of this research is to find out: 1) operational implementation of raw material reception for poultry, fish, seafood; 2) organizing operational storage of poultry, fish and seafood raw materials; 3) carrying out operational distribution of poultry, fish and seafood raw materials at PT. Aerofood Indonesia Surabaya Unit. This research uses a qualitative descriptive research approach. Data collection techniques using interviews and document study. The data analysis technique uses qualitative descriptive analysis. The research results show that the operations for receiving, storing and distributing raw materials for poultry, fish and seafood have been carried out well. The implementation has followed the Standard Operating Procedures (SOP) set by the company. Acceptance is carried out by checking the quality and quantity of raw materials. Storage is carried out in the freezer with a First In First Out (FIFO) system. Then distribution is carried out if there is a request from the production department accompanied by a storeroom requisition.

Keywords: Receipt, Storage, Distribution