The bread production process using application of the Hotelling T2 control chart

Quality Control is an activity to maintain and direct to quality company product and services which can maintain the existence of the product in the long term period. Statistical Quality Control is a method of using the control charts of the cause-effect techniques and diagrams in quality control to minimize the rejected products. In this study, we used one of Statistical Quality Control methods, which is Hotelling T-2 Control Chart to control the quality of bread production. Hotelling T-2 Control chart is the type of multivariate control chart that is used to monitor the process of identifying the causes of variance and improve the process. In the application of the Hotelling T-2 Control Chart, we used two major characteristics of quality, those are size and net. Based on the identification the number of products that fail is still within reasonable limits located between UCL and LCL. The main cause of the signal out of control is the packaging of the product. As the endeavour improvement from the company, the production process is increasing in the second phase.