Penulis Utama : Nadya Rezita Nurulhuda
Penulis Tambahan : -
NIM / NIP : B0316025
Tahun : 2020
Judul : Analysis of Translation Techniques and Quality of Ingredients List in A Bilingual Cookbook Entitled Resep Masakan Indonesia di 5 Benua
Edisi :
Imprint : Surakarta - Fak. Ilmu Budaya - 2020
Kolasi :
Sumber : UNS - Fak. Ilmu Budaya, Jur. Sastra Inggris - B0316025 - 2020
Subyek : CULTURAL TERMS, COOKBOOK, INGREDIENTS, TRANSLATION TECHNIQUE, TRANSLATION QUALITY
Jenis Dokumen : Skripsi
ISSN :
ISBN :
Abstrak :

Abstrak

The objectives of this research are categorizing the language units that represent the ingredients list, finding the translation technique used by the translator in translating the ingredients list from a bilingual cookbook entitled Resep Masakan Indonesia di 5 Benua and analyzing the impact of the translation techniques on the translation quality in terms of accuracy and acceptability.
This research used descriptive qualitative research method. The data of this research include of words and phrases from the ingredients list from the bilingual cookbook. The data of this research were collected through content analysis and focus group discussion (FGD). The data were analyzed according to Molina and Albir theory of translation techniques, an additional translation technique according to Dyah Nugrahani (2019) named variant borrowing, and Nababan, Nuraeni, and Sumardiono theory of translation quality (2012).
The final result of this research is as follow: there are 351 data that were collected from the bilingual cookbook. The language units that represent the data are word (noun) and phrase (noun phrase). This research shows 14 translation techniques to translate the ingredients list, they are established equivalent (74.63%), implicitation (6.44%), adaptation (4.46%), variant borrowing (4.33%), explicitation (4.21%), discursive creation (1.36%), generalization (1.24%), reduction (0.99%), modulation (0.87%), addition (0.62%), deletion (0.37%), particularization (0.25%), description (0.12%), and literal translation (0.12%). In term of accuracy, 291 data (82.91%) are considered as accurate, 56 data (15.95%) are considered as less accurate, and 4 data (1.14%) are considered as inaccurate. In term of acceptability, there are 347 data (98.86%) are considered as acceptable, there is no data that is considered as less acceptable, and 4 data (1.14%) are considered as unacceptable. The average score of translation quality assessment of the ingredient list from the bilingual cookbook is 2.81. This score shows that the quality of ingredients list from a bilingual cookbook entitled Resep Masakan Indonesia di 5 Benua is high. Some translation techniques that give negative impact to the quality, among others discursive creation, reduction, deletion, and adaptation (only gives negative impact to the accuracy).
Last, I suggest that the translator needs to be careful when choosing the translation strategies because these strategies will impact the translation quality.

Keywords: Cultural Terms, Cookbook, Ingredients, Translation Technique, Translation Quality

 

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Status : Public
Pembimbing : 1. Prof. Drs. Mangatur Rudolf Nababan, M.Ed, M.A., Ph.D.
Catatan Umum :
Fakultas : Fak. Ilmu Budaya