Ardiansa, Ridho Okta (2023) Identifikasi Potensi Buah Kelubi Sebagai Demulsifier Menggunakan Metode Bottle Test. Other thesis, Universitas Islam Riau.

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Abstract

In general, petroleum production produces emulsions, where one of the problems that often occurs in oil and gas production activities is emulsions, the presence of emulsions in crude oil are two liquids that do not mix with each other and merge into one phase. In emulsion separation, there are several methods, namely mechanical, thermal, and chemical processes. In this final project research, we will make a demulsifier from organic matter, namely sea cucumbers. This test was carried out in the laboratory using the bottle test method. Sea cucumbers have the potential to overcome this emulsion problem. , because the kelubi fruit contains citric acid of 3.6-5.8 meq acid/100 g. later we will find out the effect of kelubi fruit as a local demulsifier. one of the potential uses of kelubi fruit is as a demulsifier to reduce the viscosity of crude oil and separate oil emulsions and water. The demulsifier derived from the kelubi fruit is 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 60 minutes the results of demulsification will be seen with different temperatures in every 60 minutes 60oC, 70oC and 80oC with concentrations of 1 ml, 3 ml and 5 ml. From the research results obtained a good separation value in the local demulsifier sample because it was able to break the emulsion at all test temperatures, the highest separation occurred at temperatures of 70 ? and 80 ? with concentrations of 3 ml and 5 ml and a separation of 25 ml. While the commercial demulsifier is also able to break the emulsion at all temperatures with a concentration of 5 ml with a separation of 27 ml. To find out the characteristics with the density test in this study, the density value of the organic demulsifier was 1.194 gr/cm3, while the density of the commercial demulsifier was 0.892 gr/cm3. The density value of the organic demulsifier is higher than that of the commercial demulsifier. And in the viscosity test with an organic demulsifier sample, namely kelubi fruit, the material flows the fastest, namely 00.14 seconds, with a kinematic viscosity of 0.69916 stokes. The functional groups identified in the Kelubi Fruit demulsifier were -OH groups in wave number 3188 cm-1, aliphatic -CH groups in wave number 2852 cm-1 and C-O-C groups in wave number 1038 cm-1. From the data above, it can be explained that the -OH group present in the samples of the Kelubi fruit gives an indication that the Clubbi Fruit can be used as a demulsifier.

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