Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Table 6

ANOVA evaluation for synthetic evaluation index () and coefficient of prediction model.

Source	SS	-value	value
Model	0.28	18.62	0.0003
	0.22	43.09	0.0001
	0.036	7.04	0.0263
	0.029	5.74	0.0402
Lack of fit	0.031	1.69	0.3165
Pure error	0.015
	0.8613