Studi Karakterisasi Awal Pemanfaatan Minyak Kemiri Sebagai Alternatif Demulsifier Untuk Mengurangi Tingkat Emulsi Minyak Dan Air Formasi

Furqan, Hafizul (2022) Studi Karakterisasi Awal Pemanfaatan Minyak Kemiri Sebagai Alternatif Demulsifier Untuk Mengurangi Tingkat Emulsi Minyak Dan Air Formasi. Other thesis, Universitas Islam Riau.

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Abstract

The older the oil well indicates the greater the water content, which will cause a water-in-oil emulsion to form. In the oil field, there are two types of emulsions, namely water-in-oil (W/O) emulsion where the phase is mostly oil, water as the impurity and oil-in-water (O/W) emulsion where the water phase is more. Emulsion can be overcome by performing a demulsification process to separate the water phase and the oil phase. Chemical demulsification with the addition of a demulsifier is still one of the most frequently applied industrial methods for breaking crude oil emulsions. Vegetable oil has the potential to be used as a demulsifier. The vegetable oil used in this research is candlenut oil. Candlenut oil will be processed by a saponification process to become a demulsifier. Saponification is a hydrolysis reaction of fatty acids in the presence of a strong base. The use of commercial demulsifiers made of chemicals is feared to pollute the environment because of the presence of active chemical compounds which tend to be difficult to decompose by the environment. So it is necessary to develop a demulsifier that is more environmentally friendly. The use of demulsifier made from organic can help reduce the use of chemicals, one of which is candlenut oil. The demulsifier test was carried out using the bottle test method. The test was carried out for 180 minutes and observations were made every 30 minutes. The bottle test method was carried out using a water bath. The process that occurs in the bottle test method is called demulsification. Based on the tests that have been carried out, demulsifiers made from natural ingredients have better abilities than commercial demulsifiers. The best test results by an organic demulsifier at a temperature of 80 ̊C with a concentration of 5 ml separated 30 ml of water. Meanwhile, a commercial demulsifier with a concentration of 5 ml separates 25 ml of water. So demulsifier made from candlenut oil is more effective in separating water than commercial demulsifier. Based on the functional group analysis from the FTIR graph, organic demulsifiers have more OH groups than commercial demulsifiers, namely 12 OH while commercial demulsifiers only have 1 OH, the OH group is very important in overcoming W/O emulsions because it can dissolve in water which forms bonds. Hydrogen with water and has polar properties.

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