Uji Karakteristik Dan Membandingkan Efisiensi Antara Demulsifier Komersil Dan Demulsifier Green Berbahan Minyak Alpukat Untuk Memisahkan Air Dari Emulsi Minyak Menggunakan Metode Bottle Test Pada Lapangan X

Oktavian, M. Agung (2022) Uji Karakteristik Dan Membandingkan Efisiensi Antara Demulsifier Komersil Dan Demulsifier Green Berbahan Minyak Alpukat Untuk Memisahkan Air Dari Emulsi Minyak Menggunakan Metode Bottle Test Pada Lapangan X. Other thesis, Universitas Islam Riau.

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Abstract

Oil wells that are getting older will affect the amount of content water and can lead to the formation of a water-in-oil emulsion. On condition in the field, there are two types of emulsions, namely water-in-oil emulsions in which the phase is mostly oil, with water as the impurity and oil emulsion in water where the aqueous phase is more abundant. Several methods can be used to treat crude oil emulsions, one of which is the chemical method using a demulsifier which is still one of the most frequently applied industrial methods for breaking oil emulsions raw. It is feared that the use of commercial demulsifiers made from chemicals pollutes the environment due to the presence of active chemical compounds which tend to be difficult to be decomposed in the environment. So it is necessary to develop a demulsifier that is more environmentally friendly. The use of a demulsifier made from organic can helps reduce the use of chemicals, one of which is avocado oil. Green demulsifier is made by saponification method by reacting fatty acids from avocado oil to KOH solution, demulsification test carried out at various temperatures, namely 40 oC, 50 oC, 60 oC, 70 oC, and 80 oC. and the parameters of the concentration of the demulsifier used, namely 1 ml, 3 ml and 5 ml then the test was carried out using the bottle test method to tested the effectiveness of a demulsifier made from organic with various concentrations and comparison to commercial demulsifiers. From the tests that have been done the best results were obtained on demulsifier green with a concentration of 5 ml at the temperature of 80 oC which succeeded in separating 32 ml of water. Whereas commercial demulsifier with a concentration of 5 ml at a temperature of 80 oC separates water 29 ml. These results indicate that the demulsifier made of Avocado oil is more effective at separating water than a demulsifier commercial. The functional group analysis results from the FTIR graph show a demulsifier green has more OH functional groups than demulsifier commercially as much as 3 OH while in commercial demulsifier only has 1 OH. The OH functional group is soluble in water because it forms a bond hydrogen with water and has a polar nature which is very important in overcome water-in-oil emulsions.

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