Yarrowia lipolytica yeast is a versatile platform that can be used to produce high-value fatty acids from various feedstocks, including the underutilised kopyor coconut. This study aims to explore the differences in valuable lipid-based metabolites from different types of kopyor coconut through fermentation by Y. lipolytica. The experiment in this study used three levels of coconut oil concentration (2.5%, 5%, and 7.5%) derived from kopyor coconut waste (var. Genjah and Dalam), which was further processed to obtain oil, and variations in fermentation time (0, 24, 48, 72, and 96 h). The concentration of kopyor coconut oil added to the fermentation medium influenced the growth of Y. lipolytica; higher concentrations led to greater cell biomass. After 96 hours of incubation, fatty acids are detected in the cell extract. Substrate fermentation influences the fatty acid profile of Y lipolytica. Yeast Nitrogen Base (YNB) media without coconut oil addition produced alkanes as the majority compound. Meanwhile, YNB with coconut oil addition from var. Genjah produced the usual various fatty acid profiles. The addition of coconut oil from var. Dalam to Y. lipolytica pellets resulted in the production of unusual fatty acids with complex derivation. These various free fatty acids hold promise for important applications in biodiesel, nutraceuticals, and food flavouring agents.