This study aims to analyze the existing quality control of Bakpia Pathok 25 SMEs using SQC (statistical quality control). The data used are primary and secondary data, primary data is observation and direct interview, secondary data in the form of other data concerning SMEs either from company or from other sources. The number of samples in this study as much as 20 sambel for each stage of production and raw materials. Analytical techniques in this study using p-chart and cause-effect diagram, as well as data using ms.exel and QM for windows software. The results of this study prove that the existing quality control of Bakpia Pathok 25 SMEs in general meets the production standards both from raw materials, production processes and finished goods, but there are some problems in the stage of baking (felling). There are several proportional points coming out of the line or UCL (upper control limit). Factors affecting bakpia damage are labor, raw materials, machinery and methods. The most influential factors are labor and methods. The quality control of SME Bakpia Pathok 25 as a whole can still be tolerated and is said to be under control because after using the average p-chart the point of proportion is still within the control limits