Analysis of Bread Bun Product Defects Using Pareto and Fishbone Diagrams at PT XYZ

Abstract

Analyzing product defects and their root causes is a crucial aspect of product quality control that facilitates continuous quality improvement. This analysis employs Pareto charts to identify the most prevalent defects and fishbone diagrams to pinpoint their underlying causes. The findings reveal that the most common defects are related to filling, shape, size, and color. Contributing factors include a lack of precision, inconsistent batter consistency, suboptimal machine performance, improper implementation of Standard Operating Procedures (SOPs), and inadequate quality control oversight. Recommended corrective measures include optimizing SOP implementation, performing routine machine maintenance, and strengthening the quality control system.