Penulis Utama : Siwi Ayuningtyas
Penulis Tambahan : -
NIM / NIP : B0316038
Tahun : 2020
Judul : An Analysis of Translation Technique and Quality of Title of The Recipe in Bilingual Cookbooks “Menu Jamuan Nasi Lengkap Tradisional Indonesia” and “Resep Masakan Indonesia di 5 Benua”
Edisi :
Imprint : Surakarta - Fak. Ilmu Budaya - 2020
Kolasi :
Sumber : UNS - Fak. Ilmu Budaya, Jur. Sastra Inggris - B0316038- 2020
Subyek : FOOD NAMES, CULTURAL TERMS, TRANSLATION TECHNIQUE, TRANSLATION QUALITY.
Jenis Dokumen : Skripsi
ISSN :
ISBN :
Abstrak :

Abstrak

The aims of this study are finding the language units, the translation techniques that are used by the translator, and analysing the quality of translation in terms of accuracy and acceptability in translating food names from bilingual cookbook entitled Menu Jamuan Nasi Lengkap Tradisional Indonesia and Resep Masakan Indonesia Di 5 Benua.
This study used descriptive qualitative research method. The data were collected through content analysis and Focus Group Discussion (FGD) and analysed by using theory of translation technique Molina and Albir (2002) and theory of translation quality Nababan, Nuraeni, and Sumardiono (2012).
The result of this research as follow: there are 3 language units found in this research data. They are word, phrase, and sentence. There are 122 data that were collected from the bilingual cookbook. There are 15 translation techniques found to translate the food names, they are Established Equivalent (32.79%), Pure Borrowing + Established Equivalent (26.23%), Description (13.11%), Pure Borrowing (6.55%), Generalization (4.10%), Generalization + Established Equivalent (4.10%), Deletion (4.10%), Discursive Creation (3.28%), Particularization + Established equivalent (0.82%), Implicit + Pure Borrowing (0.82%), Pure Borrowing + Generalization (0.82%), Adaptation + Established Equivalent (0.82%), Established equivalent + Discursive Creation (0.82%), Pure Borrowing + Established Equivalent + Addition (0.82%), and Pure Borrowing + Addition (0.82%). For the quality in term of accuracy, 91 data (74.60%) are considered as accurate, 22 data (18.03%) are considered as less accurate, and only 9 data (7.37%) considered as inaccurate. The average score of accuracy is 2.67. In term of acceptability, 59 data (48.36%) categorized as acceptable, 49 data (40.16%) are categorized as less acceptable, and 14 data (11.48%) are categorized as unacceptable. The average score of acceptability is 2.36.
In conclusion, the average score of translation quality assessment of the food names translation is 2.56. It means that the translation quality of the food name in bilingual cookbook is already good and understandable. However, an improvement is still needed to make sure that there is no misinterpretation in translating food name.

Keyword: Food Names, Cultural Terms, Translation Technique, Translation Quality.

 

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BAB I.pdf
BAB II.pdf
BAB III.pdf
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BAB V.pdf
Daftar Pustaka.pdf
Surat Pernyataan.pdf
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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