Charmanita Larasati, Puti (2023) Studi Laboratorium Karakteristik Minyak Zaitun Sebagai Pemanfaatan Alternatif Demulsifier Untuk Mengurangi Tingkat Emulsi Air Dalam Minyak (w/o). Other thesis, universitas islam riau.

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Abstract

LABORATORY STUDY OF OLIVE OIL CHARACTERISTICS AS AN ALTERNATIVE UTILIZATION OF DEMULSIFIER TO REDUCE WATER IN OIL EMULSION LEVEL (W/O) PUTI CHARMANITA LARASATI NPM. 173210087 ABSTRACT In the petroleum industry, oil and water are simultaneously produced during the process of producing petroleum, so that they mix together and form an emulsion. Emulsions are two liquids which naturally cannot mix, but unite into a single phase under certain conditions. A demulsifier is defined as a surfactant (surface active agent) which helps break down the surface layer of the granules or restrains the activity of the emulsifier. In this research, research was conducted on the use of olive oil as an organic demulsifier to separate water-in-oil emulsions. Making this olive oil demulsifier uses the saponification method, then a bottle test is carried out to see the effectiveness of the demulsifier used at various temperatures, namely 60 °C, 70 °C, 80 °C and the concentration parameters used, namely 1 ml, 3 ml, 5 ml as well as analysis of the pH content. The results of this study obtained the highest separation values for both organic demulsifier samples at 80 °C with a concentration of 5 ml separating 25 ml of water with a pH level of 10.1. Meanwhile, a commercial demulsifier with a temperature of 80 °C and a concentration of 5 ml produced 22 ml of separation with a pH level of 6.1. So a demulsifier made from olive oil is more effective in separating water from oil at 80 °C compared to a commercial demulsifier.Emulsion, Demulsifier, Saponification, Bottle Test, Olive Oil.

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