Employing Statistical Control Charts to Enhance the Quality of Bread Loaf Weight: An Applied Study on Bakeries in Zliten City

Abstract

The quality and weight of a bread loaf are essential factors in ensuring consumer satisfaction and institutional reliability. This study aimed to evaluate the quality and weight of a bread loaf in Zliten city using statistical monitoring maps to ensure process stability and adherence to specifications. The research methodology relied on the descriptive-analytical approach, where random samples of loaf weights were collected from 40 bakeries across different geographical areas of Zliten during the year 2024 AD. The statistical program MINITAB was employed to construct and analyze statistical control maps for the arithmetic mean (X-chart) and the range (R-chart) to monitor the production process. Initial results indicated the presence of several points outside the control limits in both the mean and range maps, suggesting that the manufacturing process was initially not statistically controlled due to unfamiliar sources of variation. To achieve a state of statistical stability, the points outside the control limits were identified and deleted, and the maps were redrawn until stabilization was reached. After adjustment, the arithmetic average map settled with an upper control limit (UCL) of 115.72 and a lower control limit (LCL) of 96.39. Meanwhile, the range map settled at an upper limit of 40.08 and a lower limit of 0. The study concluded that control maps are accurate tools for monitoring the bread-making process and determining conformity to standards. It recommended that responsible authorities continuously update these maps, train specialized technical staff, and periodically calibrate the machinery used in the manufacturing process to maintain high-quality production.