An Analysis of Translation Technique and Quality of Indonesian Traditional Food and Beverages in Bilingual Menu List.
APPROVAL OF THE THESIS SUPERVISOR
AN ANALYSIS OF TRANSLATION TECHNIQUE AND QUALITY OF
INDONESIAN TRADITIONAL FOOD AND BEVERAGES IN
BILINGUAL MENU LIST
Written by:
LIDIA CANDRA PERMATASARI
C0308086
Approved to be examined before the Board of Examiners
Faculty of Cultural Sciences,
Sebelas Maret University,Surakarta
Thesis Supervisor
Ardiana Nuraeni, S. S., M. Hum.
NIP. 198209272008122001
Head of English Department
Drs. Agus Hari Wibowo, M.A., Ph.D
NIP. 196708301993021001
i
APPROVAL OF THE BOARD OF EXAMINERS
AN ANALYSIS OF TRANSLATION TECHNIQUE AND QUALITY
OF INDONESIAN TRADITIONAL FOOD AND BEVERAGES IN
BILINGUAL MENU LIST
By :
LIDIA CANDRA PERMATASARI
C0308086
Accepted and approved by the Board of Examiners
Faculty of Cultural Sciences
Sebelas Maret University, Surakarta
on January, 2016
Position
Name
Signature
Chairperson
Drs. Agus Hari Wibowo, M.A., Ph.D
NIP. 196708301993021001
Secretary
Karunia Purna Kusciati, S.S., M.Si.
NIP. 19821124200922002
First Examiner
Ardianna Nuraeni, S.S.,M.Hum.
NIP. 198209272008122001
Second Examiner Bayu Budiharjo, S.S., M.Hum
NIK. 1985010120130201
Dean of Faculty of Cultural Sciences
Sebelas Maret University, Surakarta
Prof. Drs. Riyadi Santosa, M.Ed., Ph.D
NIP. 196003281986011001
ii
(......................)
(......................)
(......................)
(......................)
PRONOUNCEMENT
Name : Lidia Candra Permatasari
NIM : C0308086
Stated with whole-heartedly that this thesis entitled : An Analysis of translation
Technique and Quality of Indonesian Traditional Food and Beverages in
BilingualMenu List is originally made by the researcher. It is neither a plagiarism
normade by others. The things related to people’s works are written in quotation
andincluded within bibliography.
Surakarta, January 2016
Lidia Candra P
iii
MOTTO
For it has been granted to you on behalf of Christ not only to believe in Him,
but also to suffer for Him,
( Philippians 1:29 )
Cuma kaki yang akan berjalan lebih jauh dari biasanya, tangan yang akan
berbuat lebih banyak dari biasanya, mata yang akan menatap lebih lama dari
biasanya, lapisan tekad yg seribu kali lebih keras dari baja. Dan hati yang akan
bekerja lebih keras dari biasanya. Serta mulut yang akan selalu berdoa
( 5 cm )
iv
DEDICATION
I whole-heartly dedicate this thesis to
Jesus Christ for His love and Sacrifice to me
My parents “mom and Dad” for the unconditional love
My elder sister for the greatest care
My elder brother in law and niece
v
ACKNOWLEDGEMENT
As the writer of this thesis, I firstly would like to thank to God for the
blessing and the guidance so that this thesis entitled
An Analysis of
TranslationTechnique and Quality of Indonesian Traditional Food and Beverages
in Bilingual Menu List can be completed as a partial fulfillment of graduating
requirement of the Sarjana Degree. Secondly, I would like to give my gratitude
to many parties who have given support, help and encouragements as long
as I complete this thesis.Therefore, my gratitude goes to:
1. The Dean of Faculty of Cultural Sciences, Prof. Drs. Riyadi Santosa,
M.Ed.,Ph.D., for approving my thesis.
2. Drs. Agus Hari Wibowo, M.A., Ph.D., as the Head of English Department.
3. Ardiana Nuraeni, S.S., M. Hum., as my thesis supervisor. Thank you
for giving a great guidance, patience, advice, and support and knowledge
about translation studies.
4. Dra. Susilorini, M.A as my academic supervisor. Thankyou for giving a
great patience, advice, support, and assistance during my study.
5. All of the lecturers in English Department Sebelas Maret University
who have taught me well and shared their knowledge and experiences.
6. Antonius Ardhitia Pratama, steward lido assistant of Holland America
Line, as my rater. Thank you for giving me information about food and
beverages.
7. Oktavianus Agung Hartanto, cruise ship cook, as my rater. Thank you for
helping me to fill the questionaire while you are busy.
vi
8.
Benedictus Vendi Sasmita, waiter of Royal Caribbean. Thank you for
filling the questionaire.
9. My family. Thank you for giving me many supports from beginning until
the end of my study in English Department
10. All of librarians in FIB who had given me place to learn many references
formy study until finishing my thesis.
11. All my friends of English Department 2008. Thank you for being a part of
memories in my life.
Lidia Candra P.
vii
TABLE OF CONTENT
APPROVAL OF THESIS SUPERVISOR ........................................................... i
APPROVAL OF THE BOARD OF EXAMINERS ............................................ ii
PRONOUNCEMENT ......................................................................................... iii
MOTTO .............................................................................................................. iv
DEDICATION ......................................................................................................v
ACKNOWLEDGEMENT .................................................................................. vi
TABLE OF CONTENT .................................................................................... viii
LIST OF TABLES .............................................................................................. xi
ABSTRACT ...................................................................................................... xii
CHAPTER I INTRODUCTION
A. Research Background ..................................................................................1
B. Research Limitation ....................................................................................5
C. Research Problems .......................................................................................5
D. Research Objectives ....................................................................................6
E. Research Benefits ........................................................................................6
F. Research Organization ................................................................................7
viii
CHAPTER II LITERATURE REVIEW
A. Translation and Culture ................................................................................8
B. Problems in Translation .............................................................................10
C. Translation of Menu ...................................................................................16
D. Translation Techniques ..............................................................................18
E. Quality Assessment of Translation ............................................................32
CHAPTER III RESEARCH METHODOLOGY
A. Research Method ........................................................................................36
B. Data and Source of Data ............................................................................36
C. Sampling Technique ..................................................................................37
D. Method of Data Collection ........................................................................38
E. Technique of Data Analysis ......................................................................41
F. Research Procedure ....................................................................................42
CHAPTER IV ANALYSIS
A. Translation Techniques .............................................................................45
1. Omission ........................................................................................45
2. Cultural Equivalent .......................................................................51
3. Established Equivalent ..................................................................57
4. Translation by addition.................................................................. 60
ix
5. Pharaprase ..................................................................................... 65
6. Translation by copnsidering food ingredients ............................... 70
7. Translation by a more general word ...............................................74
8. Couplet ...........................................................................................76
B. Translation Quality .....................................................................................78
1. Accuracy .........................................................................................78
1.a Accurate .............................................................................79
1.b Less accurate .....................................................................91
2. Acceptability...................................................................................98
2.a Acceptable .......................................................................98
2.b Less acceptable ..............................................................111
CHAPTER V CONCLUSIONS AND RECOMMENDATION ....................118
A. Conclusions .............................................................................................118
B. Recommendations ...................................................................................118
REFERENCES ..................................................................................................120
APPENDIX ...............................................................................................................
x
LIST OF TABLES
Table 3.1
: Scale of accuracy .........................................................................40
Table 3.2
: Scale of acceptability ........................................................................ 41
Table 4.1
: Omission Technique ....................................................................50
Table 4.2
: Cultural Equivalent......................................................................53
Table 4.3
: Established Equivalent ................................................................58
Table 4.4
: Addition Technique .....................................................................62
Table 4.5
: Paraphrase ..................................................................................68
Table 4.6
: Translation by Considering the Food’s Ingredients ...................72
Table 4.7
: Translation Technique by More General Words ........................75
Table 4.8
: Couplet Technique .....................................................................77
Table 4.9
: Accurate Translation ..................................................................82
Table 4.10
: Less Accurate Translation ..........................................................93
Table 4.11.
: Acceptable Translation .............................................................101
Table 4.12
: Less Acceptable Translation ....................................................113
xi
ABSTRACT
Lidia Candra Permatasari. C0308086. An Analysis of Translation
Techniques and Quality Indonesian Traditional Food And Beverages
In Bilingual Menu List. Thesis:
English Department, Faculty of
Cultural Sciences. Sebelas Maret University. Surakarta. 2016.
The aims of this research are to find out the techniques applied at menu
list and to know the the quality of menu list translation in terms of
accuracy and acceptability. This research used descriptive qualitative
method. The source of data was taken from bilingual menu list. The data
were Indonesian traditional menu list and the result of the information
given by informants. There were two methods of data collection for this
research namely document analysis. The second data were taken
from
questionnaires assessed by three raters. Total data were 75
numbers. Total data were 75 numbers. The research findings showed
that there were eight techniques used by translator. There were thirteen
data for omission, twenty one datas for cultural equivalent, five data for
establised equivalent, fourteen datas for addition, six data for paraphrase,
seven data for translating by food ingredients, five data for translation by a
more general and four data for couplet.The analysis result of accuracy
translation showed that 47 were considered accurate and 28 data were
less accurate. Meanwhile, the analysis result of acceptability
translation showed that 52 data were categorized into acceptable,
and 23 data were less acceptable.
Keywords : Menu, techniques, quality
xii
xiii
AN ANALYSIS OF TRANSLATION TECHNIQUE AND QUALITY OF
INDONESIAN TRADITIONAL FOOD AND BEVERAGES IN
BILINGUAL MENU LIST
Written by:
LIDIA CANDRA PERMATASARI
C0308086
Approved to be examined before the Board of Examiners
Faculty of Cultural Sciences,
Sebelas Maret University,Surakarta
Thesis Supervisor
Ardiana Nuraeni, S. S., M. Hum.
NIP. 198209272008122001
Head of English Department
Drs. Agus Hari Wibowo, M.A., Ph.D
NIP. 196708301993021001
i
APPROVAL OF THE BOARD OF EXAMINERS
AN ANALYSIS OF TRANSLATION TECHNIQUE AND QUALITY
OF INDONESIAN TRADITIONAL FOOD AND BEVERAGES IN
BILINGUAL MENU LIST
By :
LIDIA CANDRA PERMATASARI
C0308086
Accepted and approved by the Board of Examiners
Faculty of Cultural Sciences
Sebelas Maret University, Surakarta
on January, 2016
Position
Name
Signature
Chairperson
Drs. Agus Hari Wibowo, M.A., Ph.D
NIP. 196708301993021001
Secretary
Karunia Purna Kusciati, S.S., M.Si.
NIP. 19821124200922002
First Examiner
Ardianna Nuraeni, S.S.,M.Hum.
NIP. 198209272008122001
Second Examiner Bayu Budiharjo, S.S., M.Hum
NIK. 1985010120130201
Dean of Faculty of Cultural Sciences
Sebelas Maret University, Surakarta
Prof. Drs. Riyadi Santosa, M.Ed., Ph.D
NIP. 196003281986011001
ii
(......................)
(......................)
(......................)
(......................)
PRONOUNCEMENT
Name : Lidia Candra Permatasari
NIM : C0308086
Stated with whole-heartedly that this thesis entitled : An Analysis of translation
Technique and Quality of Indonesian Traditional Food and Beverages in
BilingualMenu List is originally made by the researcher. It is neither a plagiarism
normade by others. The things related to people’s works are written in quotation
andincluded within bibliography.
Surakarta, January 2016
Lidia Candra P
iii
MOTTO
For it has been granted to you on behalf of Christ not only to believe in Him,
but also to suffer for Him,
( Philippians 1:29 )
Cuma kaki yang akan berjalan lebih jauh dari biasanya, tangan yang akan
berbuat lebih banyak dari biasanya, mata yang akan menatap lebih lama dari
biasanya, lapisan tekad yg seribu kali lebih keras dari baja. Dan hati yang akan
bekerja lebih keras dari biasanya. Serta mulut yang akan selalu berdoa
( 5 cm )
iv
DEDICATION
I whole-heartly dedicate this thesis to
Jesus Christ for His love and Sacrifice to me
My parents “mom and Dad” for the unconditional love
My elder sister for the greatest care
My elder brother in law and niece
v
ACKNOWLEDGEMENT
As the writer of this thesis, I firstly would like to thank to God for the
blessing and the guidance so that this thesis entitled
An Analysis of
TranslationTechnique and Quality of Indonesian Traditional Food and Beverages
in Bilingual Menu List can be completed as a partial fulfillment of graduating
requirement of the Sarjana Degree. Secondly, I would like to give my gratitude
to many parties who have given support, help and encouragements as long
as I complete this thesis.Therefore, my gratitude goes to:
1. The Dean of Faculty of Cultural Sciences, Prof. Drs. Riyadi Santosa,
M.Ed.,Ph.D., for approving my thesis.
2. Drs. Agus Hari Wibowo, M.A., Ph.D., as the Head of English Department.
3. Ardiana Nuraeni, S.S., M. Hum., as my thesis supervisor. Thank you
for giving a great guidance, patience, advice, and support and knowledge
about translation studies.
4. Dra. Susilorini, M.A as my academic supervisor. Thankyou for giving a
great patience, advice, support, and assistance during my study.
5. All of the lecturers in English Department Sebelas Maret University
who have taught me well and shared their knowledge and experiences.
6. Antonius Ardhitia Pratama, steward lido assistant of Holland America
Line, as my rater. Thank you for giving me information about food and
beverages.
7. Oktavianus Agung Hartanto, cruise ship cook, as my rater. Thank you for
helping me to fill the questionaire while you are busy.
vi
8.
Benedictus Vendi Sasmita, waiter of Royal Caribbean. Thank you for
filling the questionaire.
9. My family. Thank you for giving me many supports from beginning until
the end of my study in English Department
10. All of librarians in FIB who had given me place to learn many references
formy study until finishing my thesis.
11. All my friends of English Department 2008. Thank you for being a part of
memories in my life.
Lidia Candra P.
vii
TABLE OF CONTENT
APPROVAL OF THESIS SUPERVISOR ........................................................... i
APPROVAL OF THE BOARD OF EXAMINERS ............................................ ii
PRONOUNCEMENT ......................................................................................... iii
MOTTO .............................................................................................................. iv
DEDICATION ......................................................................................................v
ACKNOWLEDGEMENT .................................................................................. vi
TABLE OF CONTENT .................................................................................... viii
LIST OF TABLES .............................................................................................. xi
ABSTRACT ...................................................................................................... xii
CHAPTER I INTRODUCTION
A. Research Background ..................................................................................1
B. Research Limitation ....................................................................................5
C. Research Problems .......................................................................................5
D. Research Objectives ....................................................................................6
E. Research Benefits ........................................................................................6
F. Research Organization ................................................................................7
viii
CHAPTER II LITERATURE REVIEW
A. Translation and Culture ................................................................................8
B. Problems in Translation .............................................................................10
C. Translation of Menu ...................................................................................16
D. Translation Techniques ..............................................................................18
E. Quality Assessment of Translation ............................................................32
CHAPTER III RESEARCH METHODOLOGY
A. Research Method ........................................................................................36
B. Data and Source of Data ............................................................................36
C. Sampling Technique ..................................................................................37
D. Method of Data Collection ........................................................................38
E. Technique of Data Analysis ......................................................................41
F. Research Procedure ....................................................................................42
CHAPTER IV ANALYSIS
A. Translation Techniques .............................................................................45
1. Omission ........................................................................................45
2. Cultural Equivalent .......................................................................51
3. Established Equivalent ..................................................................57
4. Translation by addition.................................................................. 60
ix
5. Pharaprase ..................................................................................... 65
6. Translation by copnsidering food ingredients ............................... 70
7. Translation by a more general word ...............................................74
8. Couplet ...........................................................................................76
B. Translation Quality .....................................................................................78
1. Accuracy .........................................................................................78
1.a Accurate .............................................................................79
1.b Less accurate .....................................................................91
2. Acceptability...................................................................................98
2.a Acceptable .......................................................................98
2.b Less acceptable ..............................................................111
CHAPTER V CONCLUSIONS AND RECOMMENDATION ....................118
A. Conclusions .............................................................................................118
B. Recommendations ...................................................................................118
REFERENCES ..................................................................................................120
APPENDIX ...............................................................................................................
x
LIST OF TABLES
Table 3.1
: Scale of accuracy .........................................................................40
Table 3.2
: Scale of acceptability ........................................................................ 41
Table 4.1
: Omission Technique ....................................................................50
Table 4.2
: Cultural Equivalent......................................................................53
Table 4.3
: Established Equivalent ................................................................58
Table 4.4
: Addition Technique .....................................................................62
Table 4.5
: Paraphrase ..................................................................................68
Table 4.6
: Translation by Considering the Food’s Ingredients ...................72
Table 4.7
: Translation Technique by More General Words ........................75
Table 4.8
: Couplet Technique .....................................................................77
Table 4.9
: Accurate Translation ..................................................................82
Table 4.10
: Less Accurate Translation ..........................................................93
Table 4.11.
: Acceptable Translation .............................................................101
Table 4.12
: Less Acceptable Translation ....................................................113
xi
ABSTRACT
Lidia Candra Permatasari. C0308086. An Analysis of Translation
Techniques and Quality Indonesian Traditional Food And Beverages
In Bilingual Menu List. Thesis:
English Department, Faculty of
Cultural Sciences. Sebelas Maret University. Surakarta. 2016.
The aims of this research are to find out the techniques applied at menu
list and to know the the quality of menu list translation in terms of
accuracy and acceptability. This research used descriptive qualitative
method. The source of data was taken from bilingual menu list. The data
were Indonesian traditional menu list and the result of the information
given by informants. There were two methods of data collection for this
research namely document analysis. The second data were taken
from
questionnaires assessed by three raters. Total data were 75
numbers. Total data were 75 numbers. The research findings showed
that there were eight techniques used by translator. There were thirteen
data for omission, twenty one datas for cultural equivalent, five data for
establised equivalent, fourteen datas for addition, six data for paraphrase,
seven data for translating by food ingredients, five data for translation by a
more general and four data for couplet.The analysis result of accuracy
translation showed that 47 were considered accurate and 28 data were
less accurate. Meanwhile, the analysis result of acceptability
translation showed that 52 data were categorized into acceptable,
and 23 data were less acceptable.
Keywords : Menu, techniques, quality
xii
xiii