An Analysis Of Translation Technique and Quality Of Indonesian Tradisional Food and Beverages In Bilingual Menu List

Oleh :
Lidia Candra Permatasari - C0308086 - Fak. Ilmu Budaya

The aims of this research are to find out the techniques applied at menu list and to know the the quality of menu list translation in terms of accuracy and acceptability. This research used descriptive qualitative method. The source of data was taken from bilingual menu list. The data were Indonesian traditional menu list and the result of the information given by informants. There were two methods of data collection for this research namely document analysis. The second data were taken from questionnaires assessed by three raters. Total data were 75 numbers. Total data were 75 numbers. The research findings showed that there were eight techniques used by translator. There were thirteen data for omission, twenty one datas for cultural equivalent, five data for establised equivalent, fourteen datas for addition, six data for paraphrase, seven data for translating by food ingredients, five data for translation by a more general and four data for couplet.The analysis result of accuracy translation showed that 47 were considered accurate and 28 data were less accurate. Meanwhile, the analysis result of acceptability translation showed that 52 data were categorized into acceptable, and 23 data were less acceptable. Keywords : Menu, techniques, quality