Studi Awal Pemanfaatan Buah Lerak (sapindus Rarak) Sebagai Demulsifier Pada Skala Laboratorium

Santoso, M. Agus (2022) Studi Awal Pemanfaatan Buah Lerak (sapindus Rarak) Sebagai Demulsifier Pada Skala Laboratorium. Other thesis, Universitas Islam Riau.

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Abstract

Emulsions are divided into water-in-oil (W/O) emulsions and oil-in-water (O/W) emulsions which cannot be avoided during the production of crude oil. In this case, the emulsion requires a chemical compound, which is commonly called a demulsifier and reverse demulsifier, in order to separate water and oil in a short time. The demulsifier will reduce the oil content of the oil-in-water emulsion by separating the oil phase from the water phase through the concept of demulsification. In general, demulsifier formulations used in the oil industry contain chemical components that are considered environmentally unacceptable. Therefore, it is necessary to formulate a demulsifier that is environmentally friendly but still has capabilities similar to commercial demulsifiers. In this study a natural demulsifier will be made using local ingredients in the form of lerak fruit which is considered suitable as a demulsifier formulation material. The natural demulsifier will be made based on the mesarasi method and the effectiveness of the demulsifier will be tested using the bottle test method. The results of this study indicate that the w/o emulsion demulsification process is getting faster, with the increasing concentration of the demulsifier injection and the test temperature giving a better w/o emulsion demulsification process when compared to DBL and commercial demulsifiers. In this study, the best conditions for the use of DBL were at a test temperature of 80 oC with a concentration of 5 ml of demulsifier injection which was able to produce a volume of water separated from the w/o emulsion of 16 ml from the 30 ml of the emulsion used

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