EFFECTS OF ADDING LOCAL MATERIALS ON DEMULSIFIER PERFORMANCE FOR OIL-WATER EMULSIONS

Abstract

Emulsions are a mixture of two kinds of immiscible fluids. Emulsions often occur during the production process. The emulsion should be broken down into oil and water phases so as not to disrupt oil processing. Emulsion stability is influenced by temperature, salinity, ph, and concentration of aspalten content. In general, this emulsion problem is often overcome by using demulsifier, while in this study using the addition of local materials on the demulsifier. The purpose of this study is to analyze the effect of the addition of local materials on the performance of demulsifier by looking at the factors that affect. This research was conducted in the laboratory using a bottle test method by using light oil available in the laboratory and some local materials such as Citrus Limon, and Citrus Hystrix which used as formulation. This study was conducted on several different temperatures, ph, and salinity conditions. Based on the results of the study, the addition of local ingredients to the demulsifier performance is effective in separating oil-water emulsions. In the research, the most effective formulation in the separation is DL (5 ml) formulation at 70˚C with 1000 ppm salinity.