THE TRANSLATION ANALYSIS OF INGREDIENTS IN THE FAVORITE BREAKFAST & BRUNCH DISHES COOKBOOK.
perpustakaan.uns.ac.id
digilib.uns.ac.id
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
SURAKARTA
2014
commit to user
i
perpustakaan.uns.ac.id
digilib.uns.ac.id
commit to user
ii
perpustakaan.uns.ac.id
digilib.uns.ac.id
commit to user
iii
perpustakaan.uns.ac.id
digilib.uns.ac.id
commit to user
iv
perpustakaan.uns.ac.id
digilib.uns.ac.id
MOTTO
“Toute choseappartientà qui sait en jouir”
(Segala sesuatu adalah milik mereka yang bisa
mensyukuri/menghargainya)
“Faber est suae quisque fortunae”
(Setiap orang adalah pelukis masa depannya sendiri)
commit to user
v
perpustakaan.uns.ac.id
digilib.uns.ac.id
DEDICATION
This research is whole heartedly dedicated to:
My Beloved Mother and Father
Thank you so much for your prayer and support
commit to user
vi
perpustakaan.uns.ac.id
digilib.uns.ac.id
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
completing this thesis.
commit to user
vii
perpustakaan.uns.ac.id
digilib.uns.ac.id
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
Diandra Marsya Namira
C1310003
commit to user
viii
perpustakaan.uns.ac.id
digilib.uns.ac.id
TABLE OF CONTENTS
Cover ....................................................................................................................... i
Approval of the Thesis Supervisor ......................................................................... ii
Approval of the Board of Examiners ................................................................... iii
Pronouncement ........................................................................................... ........... iv
Motto ........................................................................................................................v
Dedication .............................................................................................................. vi
Acknowledgement................................................................................................. vii
Table of Contents ................................................................................................... ix
List of Tables......................................................................................................... xii
Abstract ............................................................................................................... xiii
I. CHAPTER I : INTRODUCTION
A. Research Background ...................................................................................1
B. Research Problem ........................................................................................4
C. Problem Limitation .......................................................................................4
D. Research Objectives .....................................................................................4
E. Research Benefits..........................................................................................5
F. Thesis Organization .......................................................................................5
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
2. Acceptability ........................................................................................
26
commit to user
ix
perpustakaan.uns.ac.id
digilib.uns.ac.id
3. Readability............................................................................................27
F. Related Study ............................................................................................28
III. CHAPTER III : RESEARCH METHODOLOGY
A. Research Method ......................................................................................30
B. Data and Source of Data ...........................................................................31
1. Documents ...........................................................................................31
2. Informants ...........................................................................................31
C. Sampling Technique .................................................................................32
D. Technique of Collecting Data ...................................................................33
1. Content Analysis ................................................................................33
2. Questionnaire......................................................................................33
3. In Depth-Interview .............................................................................36
E. Research Procedures .................................................................................36
IV. CHAPTER IV : DATA ANALYSIS AND DISCUSSION
A. Introduction .............................................................................................39
B. Data Analysis ...........................................................................................39
1. The Analysis of Translation Techniques .............................................39
2. The Analysis of Translation Quality ....................................................60
2.1. The Accuracy of Translation ........................................................60
2.2. The Acceptability of Translation .................................................73
C. Discussion ................................................................................................84
1. The Translation Techniques to Translate Favorite Breakfast & Brunch
Dishes Cookbook ..................................................................................85
2.The
Influence
of
The
Techniques
Used
in
The
Level
of
Accuracy.............................................................................................. ..86
3.The
Influence
of
The
Techniques
Used
in
The
Level
of
Acceptability........................................................................................ 100
commit to user
x
perpustakaan.uns.ac.id
V. CHAPTER V :
digilib.uns.ac.id
CONCLUSION AND RECOMMENDATION
A. Conclusion ................................................................................................128
B. Recommendation ......................................................................................129
BIBLIOGRAPHY
APPENDICES
commit to user
xi
perpustakaan.uns.ac.id
digilib.uns.ac.id
LIST OF TABLES
Table 3.1 ...............................................................................................................35
Table 3.2 ...............................................................................................................35
Table 4.1 ...............................................................................................................41
Table 4.2 ...............................................................................................................46
Table 4.3 ...............................................................................................................49
Table 4.4 ...............................................................................................................50
Table 4.5 ...............................................................................................................52
Table 4.6 ...............................................................................................................53
Table 4.7 ...............................................................................................................55
Table 4.8 ...............................................................................................................56
Table 4.9 ...............................................................................................................57
Table 4.10 .............................................................................................................59
Table 4.11 .............................................................................................................59
Table 4.12 .............................................................................................................67
Table 4.13 .............................................................................................................78
Table 4.14 .............................................................................................................87
Table 4.15 ...........................................................................................................101
Table 4.16 ...........................................................................................................113
commit to user
xii
perpustakaan.uns.ac.id
digilib.uns.ac.id
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.
The technique resulting translation with high level of accuracy is established
equivalence while the technique resulting the low level of accuracy is adaptation.
The technique which results in translation with high level of acceptability is
established equivalence. Meanwhile, the technique which results in translation
with low level of acceptability is calque.
commit to user
xiii
digilib.uns.ac.id
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
SURAKARTA
2014
commit to user
i
perpustakaan.uns.ac.id
digilib.uns.ac.id
commit to user
ii
perpustakaan.uns.ac.id
digilib.uns.ac.id
commit to user
iii
perpustakaan.uns.ac.id
digilib.uns.ac.id
commit to user
iv
perpustakaan.uns.ac.id
digilib.uns.ac.id
MOTTO
“Toute choseappartientà qui sait en jouir”
(Segala sesuatu adalah milik mereka yang bisa
mensyukuri/menghargainya)
“Faber est suae quisque fortunae”
(Setiap orang adalah pelukis masa depannya sendiri)
commit to user
v
perpustakaan.uns.ac.id
digilib.uns.ac.id
DEDICATION
This research is whole heartedly dedicated to:
My Beloved Mother and Father
Thank you so much for your prayer and support
commit to user
vi
perpustakaan.uns.ac.id
digilib.uns.ac.id
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
completing this thesis.
commit to user
vii
perpustakaan.uns.ac.id
digilib.uns.ac.id
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
Diandra Marsya Namira
C1310003
commit to user
viii
perpustakaan.uns.ac.id
digilib.uns.ac.id
TABLE OF CONTENTS
Cover ....................................................................................................................... i
Approval of the Thesis Supervisor ......................................................................... ii
Approval of the Board of Examiners ................................................................... iii
Pronouncement ........................................................................................... ........... iv
Motto ........................................................................................................................v
Dedication .............................................................................................................. vi
Acknowledgement................................................................................................. vii
Table of Contents ................................................................................................... ix
List of Tables......................................................................................................... xii
Abstract ............................................................................................................... xiii
I. CHAPTER I : INTRODUCTION
A. Research Background ...................................................................................1
B. Research Problem ........................................................................................4
C. Problem Limitation .......................................................................................4
D. Research Objectives .....................................................................................4
E. Research Benefits..........................................................................................5
F. Thesis Organization .......................................................................................5
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
2. Acceptability ........................................................................................
26
commit to user
ix
perpustakaan.uns.ac.id
digilib.uns.ac.id
3. Readability............................................................................................27
F. Related Study ............................................................................................28
III. CHAPTER III : RESEARCH METHODOLOGY
A. Research Method ......................................................................................30
B. Data and Source of Data ...........................................................................31
1. Documents ...........................................................................................31
2. Informants ...........................................................................................31
C. Sampling Technique .................................................................................32
D. Technique of Collecting Data ...................................................................33
1. Content Analysis ................................................................................33
2. Questionnaire......................................................................................33
3. In Depth-Interview .............................................................................36
E. Research Procedures .................................................................................36
IV. CHAPTER IV : DATA ANALYSIS AND DISCUSSION
A. Introduction .............................................................................................39
B. Data Analysis ...........................................................................................39
1. The Analysis of Translation Techniques .............................................39
2. The Analysis of Translation Quality ....................................................60
2.1. The Accuracy of Translation ........................................................60
2.2. The Acceptability of Translation .................................................73
C. Discussion ................................................................................................84
1. The Translation Techniques to Translate Favorite Breakfast & Brunch
Dishes Cookbook ..................................................................................85
2.The
Influence
of
The
Techniques
Used
in
The
Level
of
Accuracy.............................................................................................. ..86
3.The
Influence
of
The
Techniques
Used
in
The
Level
of
Acceptability........................................................................................ 100
commit to user
x
perpustakaan.uns.ac.id
V. CHAPTER V :
digilib.uns.ac.id
CONCLUSION AND RECOMMENDATION
A. Conclusion ................................................................................................128
B. Recommendation ......................................................................................129
BIBLIOGRAPHY
APPENDICES
commit to user
xi
perpustakaan.uns.ac.id
digilib.uns.ac.id
LIST OF TABLES
Table 3.1 ...............................................................................................................35
Table 3.2 ...............................................................................................................35
Table 4.1 ...............................................................................................................41
Table 4.2 ...............................................................................................................46
Table 4.3 ...............................................................................................................49
Table 4.4 ...............................................................................................................50
Table 4.5 ...............................................................................................................52
Table 4.6 ...............................................................................................................53
Table 4.7 ...............................................................................................................55
Table 4.8 ...............................................................................................................56
Table 4.9 ...............................................................................................................57
Table 4.10 .............................................................................................................59
Table 4.11 .............................................................................................................59
Table 4.12 .............................................................................................................67
Table 4.13 .............................................................................................................78
Table 4.14 .............................................................................................................87
Table 4.15 ...........................................................................................................101
Table 4.16 ...........................................................................................................113
commit to user
xii
perpustakaan.uns.ac.id
digilib.uns.ac.id
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.
The technique resulting translation with high level of accuracy is established
equivalence while the technique resulting the low level of accuracy is adaptation.
The technique which results in translation with high level of acceptability is
established equivalence. Meanwhile, the technique which results in translation
with low level of acceptability is calque.
commit to user
xiii