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THE TRANSLATION ANALYSIS OF INGREDIENTS
IN THE FAVORITE BREAKFAST & BRUNCH DISHES COOKBOOK
Submitted to Meet a Part of the Requirements for
Sarjana Sastra Degree from English Department
By:
Diandra Marsya Namira C1310003
ENGLISH DEPARTMENT
FACULTY OF LETTERS AND FINE ARTS SEBELAS MARET UNIVERSITY
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MOTTO
“
Toute choseappartientà qui sait en jouir
”
(Segala sesuatu adalah milik mereka yang bisa
mensyukuri/menghargainya)
“Faber est suae quisque fortunae”
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DEDICATION
This research is whole heartedly dedicated to:
My Beloved Mother and Father
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ACKNOWLEDGEMENT
As the author of this thesis, I firstly want to give big thanks to Allah SWT
and The Prophet Muhammad SAW who have given me strength, spirit, and
patience in the process of composing and completing this thesis. However, this
thesis will not be completed without any support and encouragement from many
people. Therefore, I also would like to give special thanks to:
1. The Dean of Faculty of Letters and Fine Arts, Drs. Riyadi Santosa, M.Ed,
Ph.D for approving this thesis.
2. The Head of English Department, Drs. Agus Hari Wibowo, M.A., Ph.D for
giving permission to compose this thesis.
3. Drs. Sugiyarto Budi Waskito, M.Pd., as my academic supervisor, thanks for
your guidance during my study
4. Dyah Ayu Nila K, S.S., M.Hum., as the thesis supervisor who gave direction to
the writer. Your support and patience help me finish this thesis.
5. All of lectures of English Department who have given me a lot of valuable
knowledge and lessons.
6. Chef Himawan Krisbianto (Executive Chef Novotel Hotel, Solo), Chef
Irwandian Kurniawan (Executive Chef Sheraton Mustika Hotel, Yogyakarta),
and Chef Wahyu Utomo (Executive Chef The Royal Heritage Hotel, Solo), as
the raters of this research, thank you for giving time, ideas, and contributions in
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7. For my beloved Mother and Father, thanks for your support and for your
prayer as a motivation to me to finish my thesis and thanks to my sister and
brother who always cheer me up.
8. A bunch of thanks also for Mas Artla who is always with me and supports me
every time and everywhere. Your time has given this valuable result.
9. The rest of my big family of Matrikulasi Class 2010: Mbak Arni, Dwi, Mety,
Mbak Rifka, Putri, Puspita, Erik, Astrid, Raden, Wika, Mas Abi, Fika, Virgin,
and Permita, thanks for being my friends and always say “Finish your thesis,
Yan...” thanks guys! I would like to thank Puspita Palupiningtyas for her helpful advices in every thesis discussion; I would also like to thank
Nugrahenny Putri and her Karaoke team (Dita & Qodir) that helped me refresh
my mind during writing this thesis; Mbak Maria, Mbak Ayu and everyone who
used to be “last semester students” companion.
10. My big family of EXL Marine Hotel School whom I can’t mention one by one, thanks for such an impressive moment and experience together with you.
The Researcher
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TABLE OF CONTENTS
Cover ... i
Approval of the Thesis Supervisor ... ii
Approval of the Board of Examiners ... iii
II. CHAPTER II : LITERATURE REVIEW A. Definition of Translation ... 7
B. Definition of Cultural – Spesific Terms ... 7
C. Problem in Translating Cultural Terms ... 8
D. Techniques to Translate Cultural Terms ... 12
E. Quality of Translation ... 25
1. Accuracy ... 26
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3. Readability ... 27
F. Related Study ... 28
III. CHAPTER III : RESEARCH METHODOLOGY A. Research Method ... 30
IV. CHAPTER IV : DATA ANALYSIS AND DISCUSSION A. Introduction ... 39
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V. CHAPTER V : CONCLUSION AND RECOMMENDATION
A. Conclusion ... 128
B. Recommendation ... 129
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ABSTRACT
Diandra Marsya Namira. C1310003. The Translation Analysis of Ingredients In The Favorite Breakfast & Brunch Dishes Cookbook. Thesis: English Department, Faculty of Letters and Fine Arts Sebelas Maret University. 2014
This research focuses on analysis of translation techniques applied by the translator in translating the ingredients of bilingual cooking book entitled Favorite Breakfast & Brunch Dishes Cookbook into Indonesian. Besides, this research is also confined to the quality of its translation in terms of accuracy and acceptability. The objectives of this research are 1) to analyze the translation techniques of the ingredients in Favorite Breakfast & Brunch Dishes Cookbook and 2) to assess the translation quality in terms of accuracy and acceptability.
It is a descriptive qualitative research. Purposive sampling technique was employed in this research. The data are the ingredients taken from the bilingual cookbook Favorite Breakfast & Brunch Dishes Cookbook and their translation into Indonesian. The other data were gained from the questionnaires and interview which were assessed by three raters. The total data of the ingredients in the bilingual cookbook are 85 data.
The analysis on the translation techniques shows that there are ten translation techniques applied by the translator in translating the ingredients in the bilingual cookbook entitled Favorite Breakfast & Brunch Dishes Cookbook into Indonesian. They are established equivalence (59 data or 70%), calque (6 data or 7%), adaptation (6 data or 7%), borrowing (3 data or 4%), deletion (2 data or 2%), couplets: calque & borrowing (2 data or 2%), particularization (2 data or 2%), generalization (2 data or 2%), description (2 data or 2%), and loan word plus explanation (1 datum or 1%). The translation technique frequently used by the translator is established equivalence. There are 59 data (70%) of 85 data using this technique. The translation technique rarely used by the translator is loan word plus explanation. There is 1 datum (1%) from the total data using this technique.
The analysis on the translation accuracy shows that 79 data or 93% from the total data are accurate, 1 datum or 1% is less accurate, and 5 data or 6% are inaccurate. The analysis on the acceptability shows that 73 data or 86% from the total data are acceptable, 12 data or 14% are less acceptable, and no datum is unacceptable.
