Improving Childrens Creativity Through Making Food Made of Cassava

Abstract

The purpose of this study was to increase the creativity of kindergarten children through the activity of making food creations made of cassava. This research used classroom action research (CAR). The research subjects were 18 students of Kindergarten Dharmasiswa, Jepara, Indonesia.  The research was conducted from November 2021 until February 2022. The research consisted of two cycles. Each cycle conducted through the stages of planning, implementing, observing, and reflecting. Data collection used observation techniques of children's activities and documentation of children's work, data analysis techniques used percentage comparison techniques for each cycle. Children's creativity in the pre-cycle was only 36%, then increased to 60% in cycle 1. The increase in children's creativity was shown in the child's ability to make timus (Indonesian traditional food made from cassava, coconut, and brown sugar) according to the child's will. The revised action was carried out in cycle 2, the teacher asked the children to make getuk creations (Indonesian traditional food made from cassava and sugar). In cycle 2, children could make more varied forms of food. Children's creativity reached 79% after participating some activities in cycle 2. The results showed that children's creativity increased in each cycle. Based on the results, this study concluded that the children's creativity can be increased by making cassava-based food.