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This study aims to analyze the application of standard costing and variance analysis in identifying production cost inefficiencies at UMKM Sari Kedelai Bu Ade, a soybean milk manufacturing business in Yogyakarta. The research used a descriptive quantitative approach with a case study method based on the company’s operational data. Standard costs were prepared using historical production data from the second semester of 2024, while actual production costs were calculated using operational realization data from the first semester of 2025. The analysis focused on direct material variance, direct labor variance, and factory overhead variance to identify the dominant sources of production cost inefficiency. The results show that direct labor variance became the largest unfavorable variance due to the use of actual working hours exceeding the established standards. Fixed overhead variance also indicated the existence of idle capacity because actual production had not reached the company’s normal production capacity. On the other hand, direct material variance and variable overhead variance still showed favorable conditions, indicating that the company was still capable of controlling material usage and several operational costs. This study concludes that the implementation of standard costing and variance analysis can help MSMEs identify production cost inefficiencies that were previously undetected through simple bookkeeping practices.

Perhitungan harga pokok produksi (HPP) merupakan elemen penting dalam pengambilan keputusan manajerial, khususnya bagi UMKM yang sering menghadapi keterbatasan dalam pencatatan keuangan dan sistem informasi. UD Karya Abadi sebagai UMKM di sektor industri makanan ringan masih melakukan proses pencatatan secara manual, sehingga penentuan harga pokok produksi menjadi kurang akurat dan berdampak pada ketidaktepatan dalam penetapan harga jual. Penelitian ini bertujuan untuk mengembangkan sistem informasi harga pokok produksi berbasis web dengan menggunakan metode variable costing guna membantu UMKM memperoleh informasi biaya produksi secara lebih akurat, cepat, dan terstruktur. Metode penelitian yang digunakan adalah Research and Development (R&D) dengan serangkaian tahapan mulai dari identifikasi masalah, perencanaan, pengumpulan data, analisis, pengembangan konsep, hingga evaluasi dan validasi sistem. Hasil penelitian menunjukkan bahwa sistem informasi yang dibangun mampu mengolah data bahan baku, biaya tenaga kerja, biaya operasional, serta data produksi secara terintegrasi untuk menghasilkan perhitungan harga pokok produksi berdasarkan pendekatan variable costing. Validasi internal dan eksternal menunjukkan bahwa sistem telah memenuhi kebutuhan pengguna dan layak digunakan dalam operasional UMKM. Dengan demikian, digitalisasi perhitungan HPP melalui sistem informasi ini dapat meningkatkan ketepatan perhitungan biaya, efisiensi pencatatan, serta mendukung pengambilan keputusan yang lebih baik bagi UMKM.

This study aims to determine the cost of production for Sa'dan woven fabric using two cost calculation methods, namely full costing and variable costing. These methods are applied to analyze the cost differences involved in the production process. Data were collected through observation and direct interviews with the weavers. Based on the research findings, the cost of production per sheet of woven fabric using the full costing method is Rp 316,800, which includes the costs of raw materials, labor, and production overheads. In contrast, the calculation using the variable costing method results in a lower production cost, amounting to Rp 314,690. Additionally, the uncertainty in the production quantity also affects the cost incurred. The higher the production quantity, the greater the cost incurred, which impacts the setting of selling prices and the desired profit by the weaver. Therefore, it is important for the weavers to consider efficiency in production planning in order to optimize costs and maximize profits. By understanding the differences between these two methods, the weavers are expected to make more accurate pricing decisions based on the current production conditions, ensuring better business sustainability.  

This study aims to determine the cost of coffee production as a basis for setting the selling price in the Sarah Jaya coffee business. Accurate calculation of production costs is essential because it directly affects pricing decisions and the level of profit generated by the business. The full costing method is used to determine the cost of production, as this method provides a more comprehensive and detailed calculation by including all cost components required in the production process, such as raw material costs, direct labor costs, and both fixed and variable manufacturing Overhead costs. Determining the cost of production using an appropriate method can significantly influence the determination of the selling price and ensure that the business achieves sustainable profitability. The application of the full costing method is expected to provide practical benefits for Small and Medium Enterprises (MSMEs), particularly in improving financial management and decision-making accuracy. The results of this study indicate that the calculation of the cost of production for the Sarah Jaya coffee business conducted by the business owner using the full costing method aligns well with the determination of the selling price and the profit generated. This is because the full costing method takes into account more detailed and comprehensive cost elements, resulting in a more realistic and reliable calculation of production costs.

This research aims to determine and compare the application of the full costing method and the variable costing method in calculating the cost of production to determine the selling price of pork sei at the Andalan Bistro, Kupang City. Data collection was carried out using observation, interviews and documentation methods. The data analysis technique used in this research is a comparative descriptive method. The comparative descriptive method is a research method that compares the determination of the cost of production, the cost of production of pork sei (Kg) and the selling price using the full costing method, variable costing method and according to the bistro. Based on the research results, the Andalan Bistro does not apply the full costing method or the variable method. costing in calculating the cost of production, Andalan Bistro uses a simple method of calculation and does not calculate all elements of production costs in calculating the cost of production. Andalan Bistro determines its selling price according to market prices. This can result in the profit that will be obtained not being as expected

This research was conducted at UMKM Pisang Keju Sukodono, which operates in the food industry. The study aims to analyze the calculation of the cost of production as a basis for determining the selling price using the variable costing method. The data used in this research consists of qualitative data obtained from primary and secondary sources. The results show that calculating the cost of production using the variable costing method provides a more structured guideline for determining the selling price of UMKM Pisang Keju Sukodono's products.  

This study aims to analyze the application of the full costing method in determining the cost of goods sold at a Sukoharjo Village-Owned Enterprise (BUMDes). The full costing method is an approach that assigns all production costs, both fixed and variable, to the product. It is expected to provide more accurate cost information than the traditional method currently used by BUMDes. This study used a qualitative descriptive approach, using a case study of a BUMDes Sukoharjo that produces traditional foods such as clorot, geblek, and lanting. Data collection techniques included interviews, observation, and documentation.The results indicate that the method currently used by BUMDes Sukoharjo does not capture all production costs, particularly equipment depreciation and other fixed overhead. Calculating the cost of goods sold using the full costing method yields a higher value than the previous method. This difference occurs because the full costing method comprehensively considers all cost elements, providing a more accurate basis for setting selling prices. By implementing the full costing method, BUMDes can improve cost management efficiency and obtain more accurate information for managerial decision-making. Furthermore, applying the full costing method enables BUMDes to better understand the impact of fixed costs on the overall profitability of their products. By factoring in all costs, including overheads and depreciation, BUMDes can make more informed decisions regarding pricing strategies and resource allocation. This method also allows for greater transparency in cost structures, which is essential for effective financial planning and budgeting. Ultimately, the full costing method will contribute to improved financial sustainability and long-term profitability for BUMDes Sukoharjo, helping them navigate challenges in the competitive market of traditional food production.

This study aims to analyze the application of differential costing and variable costing methods in making special order decisions at Batik Jumantara MSMEs. The method used is quantitative descriptive with a case study approach in the period 2024. The results of the study indicate that the differential costing approach is able to provide more accurate information on the evaluation of the benefits of special orders. By using the variable costing method, companies can separate fixed and variable costs, so that business decisions can be taken more effectively. These findings contribute to strengthening the managerial accounting system of MSMEs and increasing business efficiency and profitability.

Penelitian ini merupakan studi kasus yang menginvestigasi perbedaan cara perhitungan harga pokok produksi (HPP) antara metode full costing dan variable costing pada produk Sate Lilit dan Tum Daging. Data diperoleh melalui kombinasi sumber primer dan sekunder di UKM Kubu Ajengan yang berlokasi di Banjar Taman Darmasaba, Badung, Bali, sebuah usaha yang mengusung kuliner rumahan dengan cita rasa autentik berdasarkan bumbu tradisional Genep.   Data dikumpulkan dengan cara pengamatan langsung dan analisis rinci atas komponen biaya produksi, yaitu biaya bahan baku, tenaga kerja langsung, serta overhead pabrik. Hasilnya menunjukkan bahwa perbedaan perhitungan HPP antara kedua metode tidak signifikan, terutama karena porsi biaya tetap yang sangat kecil. Berdasarkan temuan tersebut, disarankan agar UKM secara rutin melakukan perhitungan HPP yang akurat guna meningkatkan pengendalian biaya serta menetapkan harga jual yang lebih kompetitif.

Mustafiyatus Nur Lailina, 2024. Relevant Cost Analysis for Decision Making to Accept or Reject Special Orders at CV. Prek John. Supervised by Dr. Hwihanus. S.E., M.M., C.M.A. This research aims to find out how to analyze relevant costs in making decisions to accept or reject special orders on CV. Prek John. The problem is the extent to which relevant cost analysis plays a role in management decision making to accept or reject special orders. The research object is CV. Prek Jhon whose address is Jalan Wunut Porong. This research uses quantitative descriptive methods using interviews, observation and data analysis as sources. With a research approach, understanding cost analysis is relevant in making decisions to accept or reject special orders. The research results show that in determining orders using relevant costs using the variable costing method, a profit of IDR 5,480,000 is obtained by eliminating the fixed element, namely equipment maintenance costs. So, a special order of 2,000 boxes of Crispy Jhon 2 using variable costing is better accepted.

This research is a case study that aims to determine the method of calculating the cost of production based on full costing. The data used in this study are primary and secondary, with the research location at the UMKM Crusty Crips located on Jalan Nangka Utara, Denpasar. Crusty Crisp was established in 2020. This product is a Balinese rempeyek (peyek) in the shape of a sunflower madefrom natural ingredients and typical Indonesian spices. The data collection method used is to analyze the elements of production costs (manufacturing costs) such as direct raw material costs, direct labor and factory overhead costs, where the calculation of full costing includes elements of factory overhead costs, both fixed cost elements and variable cost elements.

This study analyzes the application of the order costing method with a variable costing approach at PT Makmur, a manufacturing company engaged in the beverage cup industry. Accurate determination of the cost of goods manufactured is crucial to support strategic decision making, profit optimization, and management of company resources. This research uses a literature study method with a qualitative approach to explore in-depth understanding related to the calculation of production costs. The results of the analysis show that the variable costing method provides benefits in identifying contribution margins and controlling variable costs, while the full costing method tends to produce a more comprehensive estimate of production costs by including fixed costs. The findings indicate a significant difference in net profit between the two methods, which has an impact on selling pricing decisions and production strategies. The implication of this study is that it provides practical guidance for PT Makmur and similar companies to choose a costing method that suits financial and operational objectives, and improve competitiveness through more efficient cost management.    

This research aims to calculate the cost of goods produced at Rumah Tempe Indonesia, a local tempe producer classified as a Micro, Small, and Medium Enterprise (MSME) in Bogor City. The primary focus of this research is to calculate the production cost per unit produced. A case study method with a qualitative approach was employed, involving direct observation and interviews with the management. The findings of this study are expected to provide valuable insights for the company in understanding the cost calculation using both full-cost and variable-cost methods.

Micro, Small, and Medium Enterprises (MSMEs) play a crucial role in the economy by creating jobs and fostering local economic growth. However, MSMEs, especially in the culinary sector, often face challenges in managing finances, including accurately calculating the Cost of Goods Manufactured (COGM). COGM, which includes raw materials, labor, and overhead costs, is essential for setting appropriate prices and maintaining profitability. Miscalculations can lead to inaccurate pricing, impacting competitiveness and profit margins. This study analyzes COGM calculations at U&Mie, a culinary MSME known for its chili oil chicken noodles, to understand its pricing strategy. Findings from this research and prior studies by Harefa and Purwanto reveal that the full-costing method provides consistent results, highlighting the need for comprehensive COGM calculations to avoid overlooking variables that could affect pricing. This study aims to offer guidance for MSMEs in managing production costs and setting prices effectively, enhancing their market competitiveness.

This study aims to calculate the cost of production (COP) using the full costing method at Tahu Putra Gunung Jimat Factory located in Depok. This factory produces tofu with soybeans as the main raw material and faces challenges in accurately calculating the COP to set the right selling price and maintain profitability. The full costing method is used to include all production costs, both fixed and variable, which consist of raw material costs, direct labor costs, and factory overhead costs. The results show that the total monthly production cost amounts to Rp 330,861,458, with the cost of production per tofu unit calculated at Rp 812.15. The full costing method enables the factory to have a comprehensive view of the expenses incurred in the production process, allowing it to determine more accurate selling prices and adopt more effective market strategies. These findings align with previous studies, highlighting the importance of this method for Small and Medium Enterprises (SMEs) to sustain competitiveness and business continuity. The study also suggests that future research should consider the impact of production volume on fluctuations in the cost of production.

This study aims to examine strategic management accounting practices and their influence on increasing the market share of private banks based in Baghdad. In order to achieve the objectives of the current research, the researcher followed the steps of the descriptive analytical method as an approach to the current research through a sample of workers in private banks amounting to (137), according to a set of variables. In order to collect the necessary data and information, a questionnaire was designed consisting of three parts, the first about demographic variables and the second. On strategic management accounting techniques and the third on market share. After applying the current research tool, the study reached the following results: 1-There is a high level of use and employment of strategic management accounting techniques in private banks operating in Baghdad?, 2- There is a good level of market share for private banks in Baghdad, 3-There is no effect of the two techniques (activity-based costing and target costing) in enhancing the market share of private banks in Baghdad.4- The use of benchmarking techniques has an impact on improving the market share of private banks operating in Baghdad.

Penelitian ini merupakan studi kasus yang bertujuan untuk mengetahui metode perhitungan harga pokok produksi berdasarkan full costing dan variable costing. Data yang digunakan dalam penelitian ini primer dan sekunder, dengan tempat penelitian berlokasi di  UMKM Mira Bakery terletak di Banjar Dinas Bugbugan, Marga, Tabanan sedangkan tokonya terletak di Pasar Mengwi. Mira Bakery merupakan usaha UMKM yang bergerak dibidang kuliner yaitu kue kukus Bali (apem). Metode pengumpulan data yang digunakan yaitu menganalisa unsur-unsur biaya produksi (biaya pabrikasi) seperti biaya bahan baku langsung, tenaga kerja langsung dan biaya overhead pabrik, selanjutnya melakukan perhitungan dengan memisahkan unsur biaya overhead pabrik yang fix cost dan variable cost dan memasukan jumlah persediaan awal akhir dari bahan baku dan barang dalam proses. Tidak terdapat perbedaan yang signifikan pada perhitungan harga Pokok produksi dengan metode full costing dan variable costing

Perkembangan usaha pada era saat ini semakin meningkat dan kompleks, menghadirkan daya saing yang kuat dan kontribusi positif pada perekonomian Indonesia. Salah satu sektor yang mengalami pertumbuhan signifikan adalah Usaha Mikro, Kecil, dan Menengah (UMKM). Pertumbuhan ini mengakibatkan persaingan yang semakin ketat, mendorong pelaku usaha untuk memperhatikan efisiensi dan efektivitas dalam produktivitas mereka. Namun, masih terdapat tantangan terkait penggunaan akuntansi biaya tradisional di kalangan UMKM, khususnya dalam hal penentuan harga pokok produksi. Studi ini bertujuan untuk membantu UMKM dalam menerapkan metode penentuan harga pokok produksi yang tepat, dengan fokus pada kasus Home Industry Kembar Siantar yang memproduksi kue Bolu dan Cireng. Melalui pendekatan pengabdian kepada masyarakat, metode variable costing diterapkan untuk mengevaluasi biaya produksi dan menentukan harga pokok produksi yang lebih akurat. Hasil penelitian menunjukkan perbedaan yang signifikan antara harga pokok produksi yang dihitung menggunakan metode variable costing dibandingkan dengan metode tradisional yang digunakan oleh Kembar Siantar.

Sari Buah Blimbing Wuluh MSMEs is one of the businesses engaged in food and beverage processing with the basic ingredients of star fruit. MSMEs Sari Buah Blimbing Wuluh has a problem in determining COGS which still uses the estimation method only. The purpose of this study was to identify the cost of production activities using the Full Cousting method. The method used in this research is deductive qualitative with data collection techniques through observation and interviews. The results showed that there was a price difference of Rp. 398 per bottle, with the calculation of COGS according to MSMEs amounting to Rp. 2,917 per bottle. While the calculation according to the full costing method is Rp. 3,315. This price difference occurs because business owners do not take into account direct labor costs, fixed factory overhead costs, variable costs, and non-production costs. So that the calculations made by MSMEs owners are not optimal for maximizing business profits.

The research was conducted to solve the problem of determining the price of goods of production correctly based on the cost of raw materials, labor costs, and overhead costs on the CV xxx of previously priced traditional managers which resulted in sales sometimes felt too expensive and sometimes earned too small profits. Quantitative descriptive research is used to solve this problem to produce conclusions from data related to the determination of substantive prices based on the method of Job Order Costing. The main object of the CV xxx is a detailed note of the need in the manufacture of glass wardrobes and classic dress wardros. The data used in this research are primary data and skunder data, i.e., primary Data is the details of raw materials, raw material specifications, price per unit of raw material, labour cost, etc. Whereas data skunder is a discipline related to the methods of research that can help solve the question of determination of the price of the substance. Research shows results where based on the traditional management of CV xxx, there is a mistake in determining overhead costs. This confusion is detrimental to the company in getting too low profits. Comparison of previous management with the Job Order Costing method can find out where a particular variable should be in the overhead cost category in order to obtain the price of the production commodity that can determine the company's losses.