Full Costing Analysis of the Cost of Goods Manufactured as a Basis for Pricing Decisions: A Case Study of the Warung Cemilan Bolen Micro-Enterprise

Abstract

Micro-enterprises in the food sector often set their selling prices without a systematic calculation of the cost of goods manufactured (COGM). This study examines the cost structure of Warung Cemilan, a micro-enterprise on Pembangunan Street that has produced bolen pastries since 2024, and tests whether its current price of IDR 4,000 per piece is supported by a full costing calculation. A descriptive quantitative case study was used, drawing on data supplied by the business owner on production volume, ingredients, labor, overhead, packaging, price, and sales. All figures were recomputed with the full costing method for a month of 30 production days. The results show a monthly output of 3,600 pieces, a COGM of IDR 11,750,000, and a unit cost of IDR 3,264, which leaves a profit of IDR 2,650,000, or 18.4% of sales, before any non-production expenses. The owner’s own figures, a unit cost of IDR 1,500 and a net profit of IDR 7.1 million, cannot be reconciled with the underlying data because they leave out most labor, overhead, and packaging costs. The break-even volume is about 2,358 pieces per month, which gives a margin of safety of 34.5%. The current price therefore remains profitable, but the margin is much thinner than the owner believes. A price of about IDR 4,500 would raise the margin to roughly 27% under unchanged sales. The study recommends a simple monthly COGM statement, continued itemized recording of ingredients, and the inclusion of equipment depreciation and utilities in future calculations.