Optimization of Process Parameters by Statistical Experimental Designs for the Production of Naringinase Enzyme by Marine Fungi

Table 5

Statistical analysis (ANOVA) for evaluating the significance of variables.

Source	Sum of squares	F value	P value; Prob > F
Model	174.37	2231.40	0.0004 significant
A: moisture content	27.44	5969.12	0.0002
B: weight of waste	2.08	452.24	0.0022
C: initial pH	53.07	11544.18	<0.0001
D: glucose	1.38	300.03	0.0033
E: grape fruit	24.94	5425.60	0.0002
F: sucrose	22.89	4980.36	0.0002
H: molasses	8.48	1845.60	0.0005
J: peptone	5.35	1164.74	0.0009
K: tryptone	4.00	870.12	0.0011
L: yeast extract	1.07	232.97	0.0043
N: NaNO3	5.19	1129.88	0.0009
O: (NH4)2PO4	7.89	1715.36	0.0006
P: KH2PO4	4.55	990.36	0.0010
Q: MgSO4	0.82	178.94	0.0055
R: MnSO4	3.23	702.07	0.0014
S: CuSO4	0.58	126.18	0.0078
T: FeSO4	1.41	306.00	0.0033

𝑅² = 0.9999; adjusted 𝑅² = 0.9995; predicted 𝑅² = 0.9947; adequate precision = 181.134; cumulative variance (C.V.%) = 2.11.