S, David Nikson (2024) Studi Laboratorium Perbandingan Keefektifan Demulsifier Alami Berbahan Dasar Minyak Kelapa Sawit Dan Minyak Jagung Dengan Demulsifier Komersil Untuk Mengatasi Emulsi W/o. Other thesis, Universitas Islam Riau.

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Abstract

The older the oil well, the greater the water content, which will cause the formation of water in oil emulsion. The formation of emulsion in crude oil is highly undesirable because water droplets and salts trapped in crude oil can cause corrosion to pipes and oil refinery equipment. This study was conducted by separating the water contained in oil (w/o) using palm oil, corn oil and commercial demulsifier as the base material using the bottle test method. The concentration of demulsifier is 1ml, 3ml and 5ml, while the test temperature is 50°C, 60°C and 70°C with a separation duration of 30 minutes, 60 minutes and 90 minutes. From the results of testing several different temperature, concentration and time conditions, the best test results were obtained by the demulsifier in separating water, namely at a temperature of 70°C and a concentration of 5 ml. In the commercial demulsifier sample (DK 5) it separated 25 ml of water, in the palm oil demulsifier (DKS 5) it separated 32 ml of water and in the corn oil demulsifier (DJ) it separated 31 ml of water. For pH testing, all samples had a high pH, namely above 9, while the TDS of all samples obtained results below 1000 mg/l so that they were suitable for quality standards. In the FTIR test, the corn oil and palm oil demulsifiers both contained the groups needed to be able to separate water-in-oil emulsions, the functions of -OH, C=O, C-O, CH.

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