disscused in detail, and information of places with recommended dessert which are called as sweet spots.
Every volume of this magazine always discusses about local food, whether Yogyakarta food or Indonesian food. Then, there is also a part in the magazine
which shows the interview between this magazine and an expert in culinary, for example in volume 13, this magazine interviews a most well known barista in
Jogja. This magazine also provides several recommended restaurants in Yogyakarta, restaurant reviews and Yogyakarta culinary map.
C. Method of the Study
The method used in this study was the combination of two kinds of research. Those were the field research through questionnaire and library research.
In this study, a field research by using questionnaires was used to find out the translation acceptability, whether the translation was acceptable or not.
Meanwhile the library research was needed to obtain information and theories that could support the analysis in this study. The library research was also used to find
out and analyze the translation strategy applied on this case of translation and its relation with acceptability.
The data in this study were primary data. It meant that the data were not taken from other studies, but the data were taken first-hand from the bilingual
magazine Enak: Jogja Culinary Guide.
D. Research Procedure
1. Types of Data
In this study, there were two kinds of data, those were objective data and affective data.
a. Objective Data
The objective data were taken from the bilingual magazine Enak: Jogja Culinary Guide from volume 11 which was published on July 2014 up to volume
18 which was published on February 2015. The data of culinary terms are in form of words, phrases, and sentences. The words, phrases, and sentences were only
taken from Indonesian food articles in the magazine which were used as the objective data in this study.
b. Affective Data
The affective data were gathered from questionnaires. The questionnaires were used to find out the translation acceptability of words, phrases, and sentences
related to culinary terms in the magazine Enak: Jogja Culinary Guide. The questionnaires were given to several repondents. The respondents were lecturers
from International Centre for Educational Excellence ICEE who taught English for students in Sanata Dharma University. There were four respondents, one from
Philippines and three from U.S.A. They were chosen as repondents because they have intensive interaction with Indonesian culture.
