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.
2. Data Collection
In collecting data for this study, the first step was finding the words, phrases, and sentences related to culinary terms in the magazine. The data in both
texts, source text and target text, were arranged in a table and presented as follows:
No. No. Data Text
1 1STV.11p.14 Bebek goreng disajikan dengan sambal yang unik, yaitu
sambal korek. 1TTV.11p.14 The fried duck is served with a remarkable sambal,
known as sambal korek. 2
2STV.11p.14 Bebek goreng disajikan dengan sambal yang unik, yaitu sambal korek.
2TTV.11p.14 The fried duck is served with a remarkable sambal, known as sambal korek.
3 3STV.11p.14 Disana, bebek goreng disajikan dengan kremesan yang
ditaburkan di atas daging. 3TTV.11p.14 There, bebek goreng is served with fried duck crumbles
sprinkled over the meat.
Table 3.1. Table of Example of Data Collection
In which,
1 : number of data
ST : source text
TT : target text
V. : volume of the magazine
p. : page
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