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

Table 6

Analysis of variance (ANOVA) of main effects of factors.

Source	Sum of squares	df	Fvalue	P value; Prob > F
Model	227.24	12	58.97	0.0032 significant
Initial pH	79.41	3	82.44	0.0022
Moisture content (mL)	20.03	3	20.79	0.0165
Weight of grape fruit (%)	112.84	3	117.14	0.0013
Weight of waste (g)	14.96	3	15.53	0.0248
Residual	0.96	3
Cor Total	228.20	15

Std. Dev. 0.57; Mean = 5.04; C.V.% = 11.25; PRESS = 27.40; 𝑅² = 0.9958; Adj 𝑅² = 0.9789; Pred 𝑅² = 0.8799; Adeq Precision = 26.597.