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Background : Science and technology continue to grow, one of which is in the field of food microbiology. Making soyghurt (yogurt from soybean juice) is an example of a food microbiological product which in the manufacturing process involves lactic acid bacteria (BAL). BAL can be grown on media as a place to grow and source of nutrition. This research tries to provide innovative media making using natural ingredients from cassava, banana, and whey (waste liquid) waste. The composition of the waste refers to the nutrients needed by BAL. Cassava waste as a carbon source (C), banana as a source of phosphorus (P), and whey as a source of protein (N). Aims : The purposes of this study were to know the effect of cassava and banana peel, the addition of urea to the manufacture of lactic acid bacteria growth media, and to analyze the visibility of lactic acid bacteria applied to soyghurt. Materials and Methods : The study used in the first step was factorial randomized complete block design (RCBD) which consisted of two factors. The first factor was 3 level comparison variation between cassava peel and banana (cassava peel : banana peel [25:75], cassava peel : banana peel [50:50], cassava peel : banana peel [75:25]). The second factor was 3 level urea concentration variation (1%, 1,5%, 2%). This study used colonies number, colonies color, and colonies shape as the analyzed parameters. Results : Based on the research result, it showed that the treatment from the comparison of cassava and banana peel had real effect toward lactic acid bacteria total that grows. The best treatment sample (SP3U2) could produce the highest number of lactic acid bacteria. This lactic acid bacteria viability was tested by using test T method by comparing the control and the best treatment. Fat level, protein level, pH, viscosity, dissolved solids total, lactic acid bacteria total, titrated acid total, color, and organoleptics (color, aroma, thickness, appearance) were the analyzed parameters used in testing the soyghurt. Conclusion : Best treatment sample (SP3U2) could go closer the soyghurt quality parameter, with lactic acid bacteria total number 2,07 x 107; viscosity 14,21 dPa.s; fat level 0,86%; titrated acid total 0,63%; pH 4,85; protein level 8,12%; dissolved solids total 9,7; brightness (L) 64,27; color (b+) 10,17; aroma 3,5 (typical aroma of yoghurt); color 3,9 (white); thickness 3,3 (pretty thick); and appearance 3,0 (pretty interesting).