|Penulis Utama||:||Adella Vernanda Putri|
|NIM / NIP||:||B0316001|
|Judul||:||A Translation Technique and Quality Analysis of Cooking Methods in The Bilingual Cookbook Entitled Resep Masakan Indonesia di 5 Benua From Indonesian to English|
|Imprint||:||Surakarta - Fak. Ilmu Budaya - 2020|
|Sumber||:||UNS - Fak. Ilmu Budaya, Jur. Sastra Inggris - B0316001 - 2020|
|Subyek||:||COOKING METHODS, CULTURAL TERMS, INSTRUCTIVE TEXT, RECIPE, TRANSLATION TECHNIQUE, TRANSLATION QUALITY|
This research focuses on the analysis of translation techniques and translation quality of the cooking methods found in the bilingual cookbook entitled Resep Masakan Indonesia di 5 Benua. The objectives of this research are to describe the types of sentence that represent the cooking methods in the cookbook, to find out the translation technique used by the translator in translating the cooking methods of the recipe, and to explain the impact of the translation techniques on the translation quality in terms of accuracy, acceptability, and readability.
This research used a descriptive qualitative research method. The data of this research include the cooking methods found in the first 17 recipes of the cookbook. This research also used a purposive sampling technique. The data were obtained by using content analysis and focus group discussion (FGD). The data were analyzed using Molina and Albir's (2002) theory of translation techniques and an additional theory from Dyah (2019) study, and Nababan, Nuraeni, and Sumardiono (2012) theory of translation quality.
The result of the research shows that there are two types of sentences found in the cooking methods of the cookbook; declarative and imperative. However, because instructions are always write using imperative verbs, the type of sentence represents the cooking methods is imperative. Furthermore, the 72 collected data from the cookbook are translated using 15 translation techniques, they are: established equivalent (44.75%), modulation (15.59%), reduction (7.12%), explicitation (6.44%), implicitation (5.42%), paraphrase (5.08%), compensation (4.41%), discursive creation (3.39%), transposition (2.71%), variant borrowing (1.69%), generalization (1.36%), literal translation (1.02%), particularization (0.34%), addition (0.34%), deletion (0.34%). The result also shows that the total average score of the translation quality is 2.7. It means that the translation has a good quality and considered as accurate, acceptable, and readable.
Keywords: Cooking Methods, Cultural Terms, Instructive Text, Recipe, Translation Technique, Translation Quality
|File Dokumen Tugas Akhir||:||
Harus menjadi member dan login terlebih dahulu untuk bisa download.
|File Dokumen Karya Dosen||:||-|
1. Prof. Drs. Mangatur Rudolf Nababan, M.Ed, M.A., Ph.D.
|Fakultas||:||Fak. Ilmu Budaya|