C CV. X is one of the companies engaged in the bakery industry, where one of its products is white bread. The issue with the white bread product lies in the packaging, as the bread packaging has received complaints due to its use of adhesive-only sealing. The outlet desires a packaging update to facilitate the future development of a better product. Additionally, irregularities in the slices of the white bread have occurred during the production process. This study aims to design a product packaging using Kansei Engineering and to enhance the quality of the white bread product. The initial steps involve collecting 40 Kansei words, which are then narrowed down to 30 Kansei words. Subsequently, a questionnaire is constructed and distributed to consumers. The questionnaire results are analyzed using multivariate techniques, including tests for Cronbach's Alpha reliability, Canonical Correlation Analysis (CCA), Principal Component Analysis (PCA), Factor Analysis (Fa), and Partial Least Squares (PLS). The desired criteria for the packaging design include bold branding text, multiple colors on the packaging, inclusion of halal and food logos, prominently displayed company logo, box-shaped packaging, made from Oriented PolyPropylene (OPP) plastic, and sealed with a clip. In improving the quality of the bread slices, proposed enhancements to the bread production process are implemented. The Ishikawa diagram is employed to analyze the causes of defects and to propose appropriate tools based on the required indicators.