Development of Castor Oil as Local Demulsifier to Overcome Water-Oil Emulsion

Erfando, Tomi (2020) Development of Castor Oil as Local Demulsifier to Overcome Water-Oil Emulsion. In: The 2nd International Conference on Science and Innovated Engineering, 9-10 November 2019, Politeknik Negeri Lhokseumawe (PNL).

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Abstract

Crude oil is generally mixed with water at the time of production. The oil and water mixture at the time of production is known as an emulsion. In addressing the problem of emulsions requires the addition of a chemical compound, commonly referred to as demulsifier to be able to separate water and oil. This research aims to make the formulation of demulsifier locally based on castor oil. This castor oil will be processed into a surfactant compound because it has a very high saturated fat content of 33% of the total weight of the seeds. The manufacture of this demulsifier using saponification method is to heat the castor oil and add the KOH dissolved in aquades, as well as the added glycerin to taste. Then, the process of testing demulsification with a sample of the emulsion of crude oil that has been prepared using the bottle test method. From the test results of several temperature conditions, different concentration and time obtained the best test results by demulsifier in the separation of water and oil at a temperature of 80 0C and concentrations of 5 ml. In sample 1 demulsifier soap and the soap demulsifier added lemon separates the water by as much as 38 ml and 39 ml, meanwhile, the commercial demulsifier separates the water by 32 ml. Thus, it can be concluded that the demulsifier made from castor oil has a better ability than commercial demulsifier

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