A comparative study of the quality of fermented patchouli oil using Water-Steam Distillation and Water Bubble Distillation techniques has been researched. The raw materials were Patchouli plants from Samigaluh, Kulon Progo, Yogyakarta. The purpose of this study was to find out the exactly distillation techniques to use in increasing the percentage of patchouli alcohol (patchoulol), yield and quality of patchouli oil. Pretreatment such as withering and drying, size reduction and fermentation were intended to increase the yield. The fermentation process carried out for 10 hours in a sealed plastic container. One Kg of patchouli were moisturized with 500 mL of aquadest. Destruction of cell walls of patchouli leaves used cellulase enzymes during fermentation derived from the fungus Aspergillus sp and Penicillium sp which is a cellulase-producing fungus. Fermented patchouli was distilled for 6 hours with Water-Steam and Water Bubble Distillation. The yield oil obtained in Water-Steam Distillation is higher than the Water Bubble Distillation i.e. 8.55 % versus 3.45 %. Physical and chemical propertie test on the sample of patchouli oil using SNI standard (SNI-06­2385-2006). Density, refractive index and acid number of patchouli oil in Water-Steam Distillation results did not find the standards, i.e. 0.991; 1.623 and 13.19. While the Water Bubble Distillation already found the standards, i.e. 0.955; 1.510 and 6.61. Patchoulol percentage were determined using GC-MS. The content of patchoulol in Water Bubble distilation i.e. 61.53 % while the Water-Steam Distillation only 38.24 %. The Technique of Water Bubble Distillation can be used to increase patchoulol and patchouli oil quality, but not for the yield oil. 
Keywords: 	fermented patchouli, Water-Steam Distillation, Water Bubble Distillation, patchoulol, GC-MS