Bakpia Quality Control Analysis Using the Statistical Quality Control (SQC) Method (Case Study: SMEs Bakpia Latief, Kediri)

Abstract

Bakpia is made from green beans and sugar wrapped in flour. Bakpia Latief Kediri is a bakpia industry in the City of Kediri. The company needs help in the production process activities. There are still products that need to be fixed. The types of it defects in the company are burnt and cracked. This study aimed to determine the performance of its quality control, determine the most dominant types of defects in its products, and provide suggestions for improving its production process. The research method uses the Statistical Quality Control method. Data is taken in the form of primary data and secondary data. Primary data was collected by interview and observation. Interviews were conducted using in-depth interviews. Observations were made for 30 days. Data analysis uses statistical tools, which include check sheets, histograms, fishbone diagrams, Pareto diagrams, and control charts p. Bakpia quality control at Bakpia Latief is under control because the p chart control chart shows that only one point is out of the control limits. The most dominant defect in its products is burnt, with an average percentage of 0.617%. Corrective actions to reduce the existence of defective products, namely repairing and maintaining production machines, improving the stages of the production process, developing human resources, and repairing production facilities. Keywords: Product Defects, Quality Control, Statistical Quality Control