Analysis Of Production Cost Using The Full Costing Approach For Selling Price Determination In Culinary Msmes

Jeffandi Setiawan; Andrik Gastri Widjatmiko; Nuryadi Nuryadi

doi:10.63922/ijebir.v5i06.6783

Jeffandi Setiawan D3 Accounting Study Program, Sekolah Tinggi Ilmu Ekonomi Pemuda Surabaya
Andrik Gastri Widjatmiko D3 Accounting Study Program, Sekolah Tinggi Ilmu Ekonomi Pemuda Surabaya
Nuryadi Nuryadi D3 Accounting Study Program, Sekolah Tinggi Ilmu Ekonomi Pemuda Surabaya

DOI: https://doi.org/10.63922/ijebir.v5i06.6783

Keywords: Cost of Production, Full Costing, MSME

Abstract

The micro small and medium enterprise sector frequently encounters obstacles in determining the exact cost of production due to the neglect of overhead cost components which leads to inaccurate selling price determination. This study aims to analyze the calculation of production costs through the full costing approach at the Bu Anik enterprise in Sidoarjo along with its implications for product pricing. This qualitative research with a case study design collected data through field observations as well as interviews and documentation to be subsequently analyzed through data reduction stages up to drawing conclusions. Observation results indicate that the full costing method calculation on a total production of three thousand six hundred fried snack units yields a production cost of IDR 856.53 per piece. This base figure exceeds the producer level selling rate of IDR 800 per piece thus triggering a negative difference due to the undercosting phenomenon. The conclusion is that the full costing approach is proven capable of presenting more comprehensive production cost details. Business actors are highly recommended to evaluate and simultaneously revise product selling prices so that all operational financing can be covered to achieve a reasonable profit.

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