<![CDATA[The food industry, particularly donut products, faces various challenges in maintaining consistent quality and production process efficiency. This study aims to analyze the quality of donut products at Bilal Bakery’s potato donuts using statistical methods, namely Check Sheet, Pareto Diagram, and Fishbone Diagram. The Check Sheet is used to collect information regarding the production process in order to quickly detect any problems or deviations that occur. The Pareto Diagram is utilized to identify the most significant issues within the production process so that the most critical problems can be prioritized for resolution. The Fishbone Diagram is employed to identify possible causes of the issues or nonconformities that arise. The results of the analysis show that some products experience nonconformities in terms of size, shape, doneness, and production quantity. The application of these methods assists in analyzing problems and nonconformities found in Bilal Bakery’s potato donuts, helps explain the solutions to the issues, supports decision-making to determine which problems should be addressed first, and provides an overview of the root causes of the challenges faced. Through the use of these methods, it is expected that product consistency can be improved, production nonconformities can be reduced, and customer satisfaction at Bilal Bakery can be enhanced.]]>
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