Implementation of Fuzzy Logic to Determine the Amount of Bread Production Using Tsukamoto Method
Implementasi Logika Fuzzy Untuk Menentukan Jumlah Produksi Roti Menggunakan Metode Tsukamoto
DOI:
https://doi.org/10.21070/ups.4840Keywords:
Fuzzy Tsukamoto, Production, MAPE, Bread, Market FluctuationAbstract
To enhance sustainability in product manufacturing, a strategy is vital to prevent losses from ineffective policies. This study suggests employing Tsukamoto fuzzy logic to optimize bread production based on inventory and demand. Bread's short shelf life necessitates astute production management to minimize waste. Many bakeries still rely on traditional methods, risking overproduction or shortages. Using Sarinda bakery as a case study, Tsukamoto fuzzy logic achieved 93.06% accuracy with a 6.94% Mean Absolute Percentage Error, indicating its efficacy in adjusting production to market demand without extensive facility expansion. This approach offers a smart solution for enhancing bread production efficiency and maximizing profits without significant infrastructure changes.
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