Journal of Agri-Food Science and Technology (JAFoST) Vol 3(2) 2022: 76 – 80 Journal of Agri-Food Science and Technology (JAFoST) Journal homepage http://journal2.uad.ac.id/index.php/jafost Journal email jafost@tp.uad.ac.id 76 Evaluation of Bakery Product Defect at PT. ABC Lampung Ragil Aji Prabowo, Ibdal Satar Food Technology Study Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Indonesia Corresponding email: ibdal@tp.uad.ac.id ARTICLE INFO ABSTRACT Article history Received 02/09/22 Revised 01/10/22 Accepted 10/10/22 The purpose of bread quality control is to determine the number of defects in bread during production so that causes and solutions can be found to solve the problem. The control chart method and the Pareto diagram were used to determine the product defect. The Control Chart method aims to determine the control of defective products, whether the production process is still within the control limits or outside the control limits and to find out how to control defective products. This study contributes to investigating the quality control of bakery products at PT. ABC in Lampung. The results obtained after the analysis using the P-Chart control showed that the defect bread data was still within the limits of LCL and UCL. By using the Control Chart method, it shows that the product is still within the control limits. The fishbone diagram method contains several factors that cause defects on the bakery products. These factors include materials, people, machines, and processes. The main factor that is very influential in causing defects in bread is the human factor due to the lack of manpower which causes employees to become tired and lack focus in doing work. This work is licensed under a Creative Commons Attribution-Share Alike 4.0 Keywords Control chart; Defect; Fishbone; LCL; UCL 10.12928/jafost.v3i2.6452 1. INTRODUCTION Bread made from the mixture of wheat flour and yeast (Preedy et al., 2011). The development of bread in Indonesia has started since the Dutch occupied Indonesian territory and has been growing until now (Weichart, 2006). In Indonesia, bread is a food that has existed for a long time due to the influence of the colonizers who used to eat bread. Along with the times, bread has undergone many changes and variations made with various flavors and shapes. Now, many modifications of bread from various countries enter Indonesia with