This study aims to determine the improvement of creativity in Group B3 at BAA 1 Merden and to analyze
the effectiveness of shaping gethuk (a traditional food) in enhancing children's creativity at BAA 1 Merden.
This research is a Classroom Action Research (CAR) conducted in two cycles, with each cycle consisting
of three meetings. The research subjects are 23 children in Group B3 at BAA 1 Merden, comprising 11 male
and 12 female students with an average age of 6-7 years old. The data collection method used in this study
is observation, with an observation sheet as the research instrument. Data analysis used a descriptive
quantitative technique, where the data collected from each observation in each cycle was analyzed using a
percentage method. The results show an improvement in students' creativity after being given the treatment
of shaping the traditional food Gethuk. This is evidenced by the increase in creativity that occurred in the
students, starting from the initial condition of 23 students in Group B3 where there was no significant
improvement in creativity. The data above shows that in the pre-action stage, creativity among students was
still categorized as Not Yet Developed in seven students, or around 30.4%, while Beginning to Develop was
seen in 10 students, reaching about 43.4%, and Developing Very Well was found in six students,
approximately 26%. In Cycle I, the number of students Beginning to Develop was seven students, about
30.4%, Developing as Expected was 10 students, about 43.4%, and Developing Very Well was six students,
about 26%. Meanwhile, in Cycle II, students Developing as Expected numbered seven students, about
30.4%, and Developing Very Well numbered 16 students, reaching about69.5%. For students whose
creativity is just Beginning to Develop, follow-up is conducted through home visits and collaboration with
parents and teachers by providing activities that can enhance creativity through shaping Gethuk.