Analisis Penerapan Statiscal Quality Control dalam Menjaga Konsistensi Produk UMKM Dapur Emilly

Product quality consistency is a fundamental prerequisite for the sustainability of food MSMEs that position themselves as premium producers. This study aims to analyze the implementation of Statistical Quality Control (SQC) in maintaining product quality stability at the MSME Dapur Emilly in Solok City and to examine its relevance to the principles of Islamic economics. The study employs a descriptive quantitative approach, with data collected through observation, supporting interviews, and documentation across ten production periods. The analysis utilizes check sheets and p-charts to identify defect rates and process stability. The findings indicate that the average percentage of defective products is 4.13%, and all observed points fall within the statistical control limits (in control), suggesting that the production process is relatively stable. The dominant type of defect is uneven doneness (36.7%), highlighting the need for standardization of baking temperature and time. These results confirm that the simple application of SQC is effective in maintaining quality consistency and supports a quality-based differentiation strategy for food MSMEs. Conceptually, this study contributes to Islamic economics discourse by demonstrating that statistically based quality control practices can be understood as the implementation of the values of amanah (trustworthiness), ihsan (excellence), and itqan (professionalism) in production activities, whereby product quality holds not only economic value but also reflects the ethical responsibility of business actors toward consumers.