Ndraha, Frans Andhika Prasetya (2023) Identifikasi Potensi Asam Jawa, Nenas, Dan Markisa Sebagai Demulsifier Menggunakan Metode Bottle Test. Other thesis, Universitas Islam Riau.

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Abstract

One of the problems that often occur in oil and gas production activities is emulsions, the presence of emulsions in crude oil can cause damage to the production equipment system, for this reason the industry usually performs several treatments, one of which is providing a demulsifier. Tamarind, pineapple and passion fruit have the potential to overcome this emulsion problem because these three types of ingredients contain citric acid. Tamarind, pineapple, and passion fruit will later be processed separately to become extracts which will be taken as natural demulsifier samples. Demulsifiers derived from these three ingredients are expected to be able to separate oil emulsions better than commercial demulsifiers. The demulsifier test was carried out using the bottle test method using a water bath. This test will be carried out for 180 minutes with every 30 minutes the demulsification results will be seen with different temperatures in every 30 minutes 600C, 700C and 800C with concentrations of 1 ml, 3 ml and 5 ml. the results obtained based on the tamarind demulsification process with a temperature of 700C at a concentration of 5 produced as much as 21.4 ml.

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