Analisis Pengaruh Penambahan Aditif Potato Starch Terhadap Filtration Loss, Plastic Viscosity, Yield Point Dan Gel Strength Lumpur Pemboran

Adyatma, Rifdah Arista (2022) Analisis Pengaruh Penambahan Aditif Potato Starch Terhadap Filtration Loss, Plastic Viscosity, Yield Point Dan Gel Strength Lumpur Pemboran. Other thesis, Universitas Islam Riau.

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Abstract

In minimizing the occurrence of formation damage, it is very important to control the filtration loss. A large fitration loss can result in a decrease in permeability so that it can trigger a reduced level of productivity in a formation. Addition of additives to the drilling mud is needed to reduce the occurrence of filtration loss. This study uses a natural polymer-based additive of potato starch to function as a viscosifier and as a fluid loss control agent which is considered economical, it is expected to be able to give good characteristics to the mud by knowing the effect of potato starch on filtration loss, mud cake and mud rheology (plastic viscosity, yield point and gel strength) to achieve the desired drilling mud properties. The process of making potato flour is carried out by the stages of peeling, refining, drying and sifting using a sieve. The addition of potato starch into the standard mud formulation with a mass of 2, 4, 6, 8 and 10 gr. Filtration loss and mud cake tests were carried out using an LPLT (Low Pressure Low Temperature) filter press and rheology testing using a Fann VG meter. The results showed that the filtration loss obtained was 15 – 13 ml, for the thickness of the mud cake obtained was 1.6 – 1.35 mm. The obtained drilling mud rheology values include plastic viscosity of 5 – 10 cp, yield point of 10 – 12 lb/100 ft2 and gel strength of 0.29 – 0.67 lb/100 ft2. The effect that occurs with the addition of potato flour mass results in a decrease in the value of filtration loss and the mud cake decreases, while the rheological value of the mud increases.

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