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All Journal Tadris: Jurnal keguruan dan Ilmu Tarbiyah Desimal: Jurnal Matematika JURNAL PENDIDIKAN TAMBUSAI Jurnal Lebesgue : Jurnal Ilmiah Pendidikan Matematika, Matematika dan Statistika Jurnal Ekonomi Trend : Pemasaran, Produksi, Keuangan, SDM, Akuntansi dan Sistem Informasi Manajemen Didaktika Religia Ar-Rosikhun: Jurnal Manajemen Pendidikan Islam Cendekia: Jurnal Kependidikan dan Kemasyarakatan Jurnal Ekonomi Utama (Juria) Edudeena : Journal of Islamic Religious Education MindSet : Jurnal Manajemen Pendidikan Islam Jurnal Manajemen Rekayasa dan Inovasi Bisnis Journal of Engineering Science and Technology Management Majapahit Journal of Islamic Finance and Management Majapahit Journal of Islamic Finance dan Management IJoReSCo
Yasin, Muhamad
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Religion Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Social Sciences

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Journal : Journal of Engineering Science and Technology Management

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Analysis of Bread Production Quality at SMEs Industry using Statistical Process Control (SPC) Tessa Zulenia Fitri; Rama Dani Eka Putra; Foci, Nia Arfina; Yasin, Muhamad; Munanda, Muhammad Arif
Journal of Engineering Science and Technology Management (JES-TM) Vol. 5 No. 2 (2025): September 2025
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v5i2.281

Abstract

XYZ Industry is a micro-enterprise engaged in bread production. However, defects such as burnt bread, irregular shapes, and inconsistent weights are still frequently found during production, which affects customer satisfaction and production efficiency. This study aims to analyze and optimize bread production quality using the Statistical Process Control (SPC) approach. The methodology includes data collection over 20 production days, analysis using Pareto diagrams, p control charts,  and R charts, and cause and effect diagrams. The findings indicate an average defect rate of 4.79%, with burnt bread being the most prevalent defect (30%). The p control chart identified several days with assignable variation, while the  and R charts revealed that the bread weight process was statistically in control. The main causes of defects were related to human factors, machine limitations, and the absence of standardized procedures. Recommendations include establishing standard operating procedures (SOPs), conducting operator training, and procuring supporting tools. The consistent application of SPC is expected to enhance both the quality and efficiency of production
Co-Authors Aan Hendrayana Abadiyah, Ani Khuryatul Abd. Aziz Abi Fadila Adiputra, I Gede Agus Maimun Agus Purwowidodo Asror, Muhamad Aswasulasikin Azis, Abd Bagus Wahyu Setyawan Dina Apriana Evawarta I Pagisi Foci, Nia Foci, Nia Arfina Gulom, Muhamad Heni Pujiastuti Herdiana, Herdiana Himam, M. Muafi Huzaemah Huzaemah, Huzaemah Iskandar Tsani, Iskandar Khasbulloh, M. Nabil Khasbulloh, Muhammad Nabil Kurniawan, Hariri Latoki, Labandingi Mularahman, Mularahman Munanda, M. Arif Munanda, Muhammad Arif Munifah Munifah, Munifah Muslimin, Ikhwanul Nafi’in, Jami’un Nanang Qosim Nasiroh, Nasiroh Novalia Novalia Palupi, Endah Kinarya Rama Dani Eka Putra Rofiqul Umam Sangkota, Megawaty Selamat Riadi Sitti Hartinah DS Susanto Susanto Syamsuri Tessa Zulenia Fitri Titis Thoriquttyas Tohari, Ilham Tortop, Hasan Said Zaharuddin Zaharuddin, Zaharuddin