Implementation of the Fuzzy Tsukamoto method to determine the amount of beverage production
DOI:
https://doi.org/10.35335/mandiri.v13i1.302Keywords:
Fuzzy Tsukamoto, Production Efficiency, Production Optimization, Production Predication, PT. Sariguna Primatirta TbkAbstract
Optimization of the amount of beverage production by applying the Fuzzy Tsukamoto Method at PT. Sariguna Primatirta Tbk. This study aims to develop a predictive model that can assist companies in determining the optimal amount of beverage production, minimizing production costs, and maximizing customer satisfaction. The research method uses a quantitative approach with a combination design of experimental methods, quantitative analysis, and model validation, including the collection of historical data on production, market demand, and raw material availability, data pre-processing, selection of input and output variables, implementation of the Fuzzy Tsukamoto algorithm, and model evaluation with Mean Absolute Error (MAE) and Root Mean Squared Error (RMSE) metrics. The results showed that the Fuzzy Tsukamoto Method succeeded in determining the amount of beverage production with good accuracy, with an MAE of 0.25 and RMSE of 0.274 after the data was understated, proved effective in handling the uncertainty of market demand and providing optimal production recommendations based on fuzzy rules from expert knowledge. The implications of this research contribute to the scientific literature in the field of computer science and industrial management, as well as practical benefits for PT. Sariguna Primatirta Tbk in improving its production effectiveness, with the potential to be adopted by similar industries to improve operational efficiency.
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