The Culinary term translation in Enak: Jogja culinary guide: a study on the relation between acceptability and translation strategies applied.

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ABSTRACT

TRIMULYANA, ANGGELONE YUDHA. The Culinary Term Translation in Enak: Jogja Culinary Guide: a Study on the Relation between Acceptability and Translation Strategies Applied. Yogyakarta: Deparment of English Letters, Sanata Dharma University, 2015.

Translation is considered as a means of communication to transfer or reproduce messages from a certain language into other languages with the same or equivalent meaning. To get a good translation, the text from the source language must be translated accurately into the target language. However, even if the text from the source language is translated accurately into the target language, to be considered as a good translation, the text must be accepted and easy to understand by the reader of the target language. Acceptability holds an important role in translation when the text contains or related to culture. This undergraduate thesis discuss the relation between acceptability and translation strategies applied in translating culinary terms in Indonesian food articles in bilingual magazine Enak:

Jogja Culinary Guide.

There are three problems that are analyzed in this study. First is the acceptability of culinary terms in Indonesian food articles in the magazine, second is the translation strategies applied in translating culinary terms on Indonesian food articles in the magazine, and third is the relation between acceptability and translation strategies applied in translating culinary terms on Indonesian food articles in the magazine.

The method applied in this study is the combination of two kinds of research. Those are the field research through questionnaire and library research. The field research is used to find out the translation acceptability, while the library research is used to find out and analyse the translation strategy applied on this case of translation and its relation with acceptability.

The first result of the analysis is the acceptability average score of culinary terms in bilingual magazine Enak: Jogja Culinary Guide from volume 11 up to 18 is 1.25 out of 2.0, which is categorized as acceptable. Second, this study finds that the translator applies ten translation strategies. The translation strategies are (1) transposition, (2) borrowing/transliteration, (3) synonym, (4) descriptive equivalent, (5) literal translation, (6) transposition and synonym, (7) transliteration and transposition, (8) descriptive equivalent and transposition (9) transliteration and addition, and (10) transposition and addition. Lastly, the reseacher concludes that the application of suitable strategy affects the acceptability score and can result on acceptable translation. Out of ten strategies found in the study, except for borrowing/transliteration, the other translation strategies resulting in the acceptability average score which is categorized as acceptable. Overall, the culinary terms in Enak: Jogja Culinary Guide is considered as acceptable.

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ABSTRAK

Terjemahan dianggap sebagai salah satu sarana komunikasi untuk menyalurkan atau menghasilkan ulang pesan dari suatu bahasa tertentu ke bahasa lainnya dengan makna yang sama atau setara. Untuk memperoleh terjemahan yang baik, teks dari bahasa sumber harus diterjemahkan secara akurat ke bahasa sasaran. Meskipun demikian, sekalipun teks dari bahasa sumber diterjemahkan secara akurat ke bahasa sasaran, agar dianggap sebagai terjemahan yang baik, teks juga harus dapat diterima dan mudah dipahami oleh pembaca dari bahasa sasaran. Keberterimaan memegang peran penting dalam terjemahan yang teksnya membawa atau berkaitan dengan budaya. Skripsi ini membahasa hubungan antara keberterimaan dan strategi terjemahan yang diterapkan dalam menterjemahkan istilah-istilah kuliner di artikel-artikel makanan Indonesia pada majalah dwibahasa

Enak: Jogja Culinary Guide.

Ada tiga permasalahan yang dianalisis dalam studi ini. Yang pertama adalah keberterimaan dari istilah-istilah kuliner di artikel-artikel makanan Indonesia, yang kedua adalah strategi terjemahan yang diterapkan dalam menterjemahkan istilah-istilah kuliner di artikel-artikel makanan Indonesia, dan yang ketiga adalah hubungan antara keberterimaan dan strategi terjemahan yang diterapkan dalam menterjemahkan istilah-istilah kuliner di artikel-artikel makanan Indonesia pada majalah tersebut.

Metode yang diterapkan dalam skripsi ini adalah kombinasi dari dua jenis penelitian, yaitu studi lapangan melalui kuesioner dan studi pustaka. Studi lapangan digunakan untuk mengetahui keberterimaan terjemahan, sedangkan studi pustaka digunakan untuk menemukan dan menganalisis strategi terjemahan yang diterapkan pada terjemahan tersebut dan kaitannya dengan keberterimaan.

Hasil pertama dari analisis adalah skor rata-rata keberterimaan dari istiah-istilah kuliner di majalah dwibahasa Enak: Jogja Culinary Guide dari seri 11 sampai 18 adalah 1,25 dari total skor 2,0 dan dikategorikan sebagai diterima. Kedua, studi ini menemukan bahwa penterjemah menerapkan sepuluh strategi terjemahan. Strategi terjemahan yang diterapkan adalah (1) transposisi, (2) pungutan/transliterasi (3) sinonim, (4) padanan deskriptif, (5) terjemahan harafiah, (6) transposisi dan sinonim, (7) transliterasi dan transposisi, (8) padanan deskriptif dan transposisi, (9) transliterasi dan penambahan, dan (10) transposisi dan penambahan. Akhirnya, peneliti menyimpulkan bahwa penerapan dari strategi yang tepat dapat mempengaruhi skor keberterimaan dan menghasilkan terjemahan yang diterima. Dari sepuluh strategi yang ditemukan dalam studi, selain pungutan/transliterasi, strategi terjemahan lainnya menghasilkan skor rata-rata keberterimaan yang dikategorikan sebagai diterima. Secara keseluruhan, istilah-istilah kulinar dalam Enak: Jogja Cuinary Guide dianggap sebagai diterima.

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THE CULINARY TERM TRANSLATION IN ENAK: JOGJA CULINARY GUIDE: A STUDY ON THE RELATION BETWEEN

ACCEPTABILITY AND TRANSLATION STRATEGIES APPLIED

AN UNDERGRADUATE THESIS

Presented as Partial Fulfillment of the Requirements For the Degree of Sarjana Sastra

In English Letters

ANGGELONE YUDHA TRIMULYANA Student Number: 114214001

ENGLISH LETTERS STUDY PROGRAM DEPARTMENT OF ENGLISH LETTERS

FACULTY OF LETTERS SANATA DHARMA UNIVERSITY

YOGYAKARTA 2015

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THE CULINARY TERM TRANSLATION IN ENAK: JOGJA CULINARY GUIDE: A STUDY ON THE RELATION BETWEEN

ACCEPTABILITY AND TRANSLATION STRATEGIES APPLIED

AN UNDERGRADUATE THESIS

Presented as Partial Fulfillment of the Requirements For the Degree of Sarjana Sastra

In English Letters

ANGGELONE YUDHA TRIMULYANA Student Number: 114214001

ENGLISH LETTERS STUDY PROGRAM DEPARTMENT OF ENGLISH LETTERS

FACULTY OF LETTERS SANATA DHARMA UNIVERSITY

YOGYAKARTA 2015

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STATEMENT OF ORIGINALITY

I certify that this undergraduate thesis contains no material which has been previously submitted for the award of any other degree at any university, and that, to the best of my knowledge, this undergraduate thesis contains no material previously written by any other person except where due reference is made in the text of the undergraduate thesis

Yogyakarta, July 28, 2015

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LEMBAR PERNYATAAN PERSETUJUAN PUBLIKASI KARYA ILMIAH UNTUK KEPENTINGAN AKADEMIS

Yang bertanda tangan di bawah ini, saya mahasiswa Universitas Sanata Dharma Nama : Anggelone Yudha Trimulyana

Nomor Mahasiswa : 114214001

Demi pengembangan ilmu pengetahuan, saya memberikan kepada Perpustakaan Universitas Sanata Dharma karya ilmiah saya yang berjudul

THE CULINARY TERM TRANSLATION IN ENAK: JOGJA CULINARY GUIDE: A STUDY ON THE RELATION BETWEEN

ACCEPTABILITY AND TRANSLATION STRATEGIES APPLIED beserta perangkat yang diperlukan (bila ada). Dengan demikian saya memberikan kepada Perpustakaan Universitas Sanata Dharma hak untuk menyimpan, mengalihkan dalam bentuk media lain, mengelolanya dalam bentuk pangkalan data, mendistribusikan secara terbatas, dan mempublikasikannya di internet atau media lain untuk kepentingan akademis tanpa perlu meminta ijin kepada saya maupun memberikan royalti kepada saya selama tetap mencantumkan nama saya sebagai penulis.

Demikian pernyataan ini saya buat dengan sebenarnya.

Dibuat di Yogyakarta Pada tanggal 6 Juli 2015 Yang menyatakan,

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vii

But seek ye first the kingdom

of God, and his righteousness;

and all these things shall be

added unto you.

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viii

ACKNOWLEDGEMENTS

First of all, I would like to thank Jesus Christ for His blessing on me during the whole process of this undergraduate thesis writing.

My grateful thanks are expressed to my great advisor, Harris Hermansyah Setiajid, S.S., M.Hum. who spent his time to help me finish this undergraduate thesis with his all bright and great suggestions. My grateful thanks are also expressed to my co-advisor, Adventina Putranti, S.S., M.Hum. for her suggestions. I also want to thank all lecturers of English Letters Department for all knowledge they had given to me during my study period in Sanata Dharma University. This gratitude is also addressed to Faculty of Letters staff for helping me during this process.

My special thanks go to my beloved parents and family for such great supports, prayers, care, and love. My gratitude is also addressed for all my friends, especially those from 2011 for supporting me during my study period. Bang Tetet and Driya, thanks for being my brother during my study period in English Letters Department. Lastly, I thank my skripsi group Marcella, Lanny, and Nina for supporting me and becoming my discussion buddies during my undergraduate thesis writing. May God bless and give grace to us all.

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TABLE OF CONTENTS

TITLE PAGE ... ii

APPROVAL PAGE ... iii

ACCEPTANCE PAGE ... iv

STATEMENT OF ORIGINALITY ... v

LEMBAR PERNYATAAN PERSETUJUAN PUBLIKASI KARYA ILMIAH ... vi

MOTTO PAGE ... vii

ACKNOWLEDGEMENTS ... viii

TABLE OF CONTENTS ... ix

LIST OF TABLES, CHART, AND ABBREVIATIONS ... xi

ABSTRACT ... xii

ABSTRAK ... xiii

CHAPTER I: INTRODUCTION ... 1

A. Background of the Study ... 1

B. Problem Formulation ... 4

C. Objective of the Study ... 5

D. Definition of Terms ... 5

CHAPTER II: REVIEW OF LITERATURE ... 7

A. Review of Related Studies ... 7

B. Review of Related Theories ... 9

1. Theory of Translation ... 9

2. Theory of Acceptability ... 10

3. Theory of Acceptability Indicator ... 10

4. Theory of Translation Strategies ... 11

C. Theoretical Framework ... 21

CHAPTER III: METHODOLOGY ... 22

A. Areas of Research ... 22

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C. Method of the Study ... 23

D. Research Procedure ... 24

1. Types of Data ... 24

2. Data Collection ... 25

3. Population and Sample ... 26

4. Data Analysis ... 26

CHAPTER IV: ANALYSIS RESULT AND DISCUSSIONS ... 28

A. The Acceptability of Culinary Terms on Indonesian Food Articles in Bilingual Magazine Enak: Jogja Culinary Guide ... 28

1. Acceptable Translation ... ₂₉

2. Unacceptable Translation ... 37

B. The Translation Strategy Applied in Translating Culinary Terms on Indonesian Food Articles in Bilingual Magazine Enak: Jogja Culinary Guide ... 42

1. Transposition ... ₄₂

2. Borrowing (Transliteration) ... 44

3. Synonym ... 45

4. Descriptive Equivalent ... 46

5. Literal Translation ... 47

6. Transposition and Synonym ... ₄₇

7. Transliteration and Transposition ... 49

8. Descriptive Equivalent and Transposition ... 50

9. Transliteration and Addition ... 51

10.Transposition and Addition ... 52

C. The Relation between Acceptability and Translation Strategy Applied in Translating Culinary Terms on Indonesian Food Articles in Bilingual Magazine Enak: Jogja Culinary Guide ... 54

CHAPTER V: CONCLUSION ... 62

BIBLIOGRAPHY ... 65

APPENDICES ... 66

Appendix 1: Table of Data and Result of Analysis ... 66

Appendix 2: Acceptability Assessment Questionaire ... 78

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xi List of Tables and Charts

Table 2.1. Table of Acceptability Indicator ... 11

Table 2.2. Table of Acceptability’s Score Category ... 11

Table 3.1. Table of Example of Data Collection ... 25

Table 3.2. Table of Example of Relation between Acceptability and Translation Strategies Analysis ... 27

Table 4.1. Table of Relation between Acceptability and Translation Strategies Analysis ... 54

Table 4.2. Distribution of Translation Strategies and the Acceptability Average Score ... 55

Chart 4.1. Acceptability Average Score ... 40

Chart 4.2. The Distribution of Respondents’ Acceptability Average Score ... 41

Chart 4.3. The Distribution of Translation Strategies ... 53

List of Abbreviations 1 : Number of data p. : Page

R1 : Respondent 1 R2 : Respondent 2 R3 : Respondent 3 R4 : Respondent 4 ST : Source Text SL : Source Language TT : Target Text TL : Target Language

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xii ABSTRACT

Jogja Culinary Guide.

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xiii ABSTRAK

Enak: Jogja Culinary Guide.

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CHAPTER I INTRODUCTION

A. Background of the Study

Language is very important in human life. People use language to interact each others in the society. Language is the system of communication in speech and writing that is used by people of a particular country or area. Each country or area has their own language based on their culture.

Since the language is influenced by the culture, there will be differences from one language with the others language. Those differences cause some difficulties in understanding and transferring the idea from the source language into the target language.

Generally, as a means of communication, translation is the process of changing or transferring a language which is written or spoken into another language. However, some linguists have their own definition on translation. Newmark, in his book defines translation as:

Translation is a craft consisting in the attempt to replace a written message and/or statement in one language by the same message and/or statement in another language (1981:7).

In other words, translation is a process of replacing message from certain source language (SL) into certain target language and the message that is replaced in the target language (TL) from the source language (SL) should have the same or equivalent meaning.

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To get a good translation, the text from the source language must be translated accurately into the target language. However, even if the text from the source language is translated accurately into the target language, to be considered as a good translation, the text must be accepted and easy to understand by the reader of the target language. Acceptability has an important role in translation when the text contains or related to culture.

Meanwhile, the application of translation in human daily life can be found and seen in many things, such as books, novels, magazines, advertisement, brochures, and many others. The application of translation also can be seen in many sectors, such as education, economy, health, technology, transportation, tourism and so on. For example, in tourism, many means, such as brochure or magazines, apply translation to advertise and introduce the specialty of a certain area to tourists, especially foreign tourists. Tourist attraction, food, local culture, handicraft and many others can be the specialty of a certain area. The information of the area is translated from source language into target language in order to make sure that the foreign tourists get adequate information about the area.

Even though translation can be found and seen in many fields, in this research, the acceptability translation of Bahasa Indonesia into English and the translation strategies that are applied in the translation process are going to be analyzed. The data of this study is taken from a bilingual magazine Enak: Jogja

Culinary Guide, from volume 11 which was published on July 2014 up to volume

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Enak: Jogja Culinary Guide magazine is a monthly bilingual magazine

that provides a lot of information about culinary of Yogyakarta. This magazine was published for the first time on September 2013 as the first volume. This magazine discusses and reviews many places to eat where readers can get delicious food. This magazine also provides several recommended restaurants in Yogyakarta, restaurant reviews and Yogyakarta culinary map. In this magazine, there is a part that discusses and gives a review on local cuisine, typical cuisine of Yogyakarta or even typical cuisine of Indonesia. The local cuisine discussed in the magazine is a cuisine that available at certain restaurant in Yogyakarta. This part, which discuss about local cuisine, is the part that introduce the typical cuisine of Yogyakarta to the tourists, especially foreign tourists. Since Enak magazine is Yogyakarta magazine, the source language in this magazine is Bahasa Indonesia, while the target language is English.

This study analyses and focuses on the relation between the acceptability of English translation and the translation strategy applied in the magazine, especially in the part which discusses local food or cuisine, whether it is typical food of Yogyakarta or Indonesia. Undoubtedly, Enak magazine contains many culinary terms in its contents. However, this study only analyses and focuses on the culinary terms that can be found on Indonesian food or cuisine articles which are also related to terms which deal with culinary. For example, a title of Indonesian food article in the magazine, “Tengkleng” is translated into “Goat Bone Curry”. In other words, this study focuses on the relation of translation

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culinary on Indonesian food articles in bilingual magazine Enak: Jogja Culinary

Guide.

Certainly, Bahasa Indonesia and English have different culture of language in the terms of culinary. The object, the magazine, is chosen because its source language is Bahasa Indonesia and the target language is English and it also shares certain culinary terms in the language. Meanwhile the topic is worth to be studied because Bahasa Indonesia and English have different culture of language in the terms of culinary, especially on the local food. The acceptability of translation and the translation strategies are chosen as the focuses of the study because analyzing these two aspects might be beneficial considering the fact that these aspects are important in transferring the message or content of the text from the source language into the target language which contains or related to culture of language in the terms of culinary. Through this study, the researcher wants to find out the relation between the acceptability of English translation and the translation strategy applied in translating culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide.

B. Problem Formulation

Based on the explanation as stated in the background, the problems of the analysis are stated as follows:

1. How acceptable is the translation of the culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide?

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2. What are the translation strategies applied in translating culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide? 3. What is the relation between translation acceptability and translation strategies

applied in translating culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide?

C. Objectives of the Study

Based on the problem formulation above, the objectives of this study are revealed in this part. The first aim of this study is to find out the acceptability of the translation related to the culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide. The second aim of this study is to find out the translation strategies that are applied in translating culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide. The third aim of this study is to find out the relation between translation acceptability and translation strategy applied in translating culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide.

D. Definition of Terms

In this part, the researcher states some definition of terms which are appeared in this study in order to avoid misunderstanding.

According Roger T. Bell in his book Translation and Translating: Theory

and Practice states that translation acceptability is even if a text is cohesive and

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utilized in communicative interaction. That is the producer of the text must intend it to contribute towards some goal (giving/demanding information/goods-and-services) and the receiver of it must accept that it is, indeed, fulfilling some such purpose (1991:167).

Translation strategies are the techniques, methods or procedures to translate words or phrases and sentences that could not be separated into smaller unit to be translated (Suryawinata and Harriyanto, 2003:67).

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7 CHAPTER II

REVIEW OF LITERATURE

This chapter elaborates related studies done by other researchers on similar topic and reviews some theories applied in this study. The related studies to this

study are taken from Sanusi’s and Lengari’s undergraduate thesis. Each study is

reviewed to find the similarities and the different point of views in order to avoid topics duplication. Some theories applied are also reviewed and discussed in this chapter.

A. Review of Related Studies

A similar study on translation is done by Yovita Stefani Kurnia Sanusi. In her undergraduate thesis, The Indonesian Translation of English Culturally Loaded Words in Harry Potter and the Sorcerer’s Stone: A Study on Accuracy, Acceptability, and Strategies Applied, she aims at exploring the translation

problem on accuracy and acceptability between the source language and the target language in translating culturally loaded words in Harry Potter and The

Sorcerer’s Stone. She also tries to find out the translation strategy applied by translator of the novel to translate the culturally loaded words so that the translation result can fulfill the message from the source language. In other words, the focus of her study is to find the best translation strategies to obtain good accuracy and acceptability of the translation result.

Through her study, Sanusi finds that although the accuracy score is not really high, the acceptability score is good. The score is 1.19, which means the

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translation result is highly accepted by TL readers. Here the researcher finds out that a less accurate translation could be accepted by the readers (Sanusi, 2011:62). She also finds out that cultural equivalent and synonym are the translation strategies with the highest occurrences which are used in translation process.

Another undergraduate thesis which has similar topic is done by Yoana Gita Pradnya Lengari, The Accuracy, Acceptability, and Translation Strategies of

Indonesian Metaphors Translation in Twilight. This study focuses on the accuracy

and the acceptability in translating the metaphors that are found in Twilight novel. She also analyzes how the translation strategies of the translator affect the accuracy and the acceptability of the metaphor in Twilight novel.

The study figures out that the accuracy rate for the translation of metaphor is 1.9 out of 4. The accuracy score indicates that the translations of metaphor in

Twilight novel are quite accurate (Lengari, 2012:85). In case of acceptability, the

final rate of the translation is 1.7. It means that the translations of metaphors in the novel are quite acceptable for Indonesian readers (Lengari, 2012:86). She concludes that the use of appropriate strategy affects the accuracy and the acceptability of the translation. The correct use of the diction also has a sharp influence to the accuracy and acceptability of a translation.

Both studies above have similar topic with this study. The main focuses of those studies are on the accuracy, acceptability, and translation strategy. Those studies use a text that contains or deals with culture of certain language. Those studies also try to find out the influence of translation strategy on the accuracy and acceptability of the translation, but this study, The Culinary Term Translation in

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Enak: Jogja Culinary Guide: a Study on the Relation between Acceptability and

Translation Strategies Applied, focuses on the relation between acceptability and

the translation strategies. This study analyzes deeper on the relation between acceptability and translation strategies applied in the translation process which do not done on Sanusi’s and Lengari’s undergraduate thesis. The significant difference is that this study uses a text that the source language is Bahasa Indonesia, while those studies use a text that the source language is English.

B. Review of Related Theories 1. Translation

Many experts have their own definition on translation. Below are definitions on translation from several experts.

Peter Newmark in his book defines translation as:

Translation is a craft consisting in the attempt to replace a written message and/or statement in one language by the same message and/or statement in another language (1981:7).

Meanwhile, Roger T. Bell in his book states that: “translation is the replacement of a representation of a text in one language by representation of an equivalent text in a second language” (1991:6).

Nida and Taber also have their definition on translation, they said that: Translating consists of reproducing in the receptor language the closest natural equivalent of the target language message, first in terms of meaning and secondly in terms of style (1974: 12).

From three definitions on translation above, it can be concluded that translation is a process of replacing and reproducing message or text from source language (SL)

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into target language (TL) with the same or equivalent meaning and the message as natural as possible in the target language (TL).

2. Acceptability

Roger T. Bell in his book states that acceptability is even if a text is cohesive and coherent, it must be intended to be a text and accepted as such in order to be utilized in communicative interaction. That is the producer of the text must intend it to contribute towards some goal (giving/demanding information/goods-and-services) and the receiver of it must accept that it is, indeed, fulfilling some such purpose (1991:167).

Meanwhile, Jeremy Munday explains that a translation is acceptable when the translation can be accepted in the TL by adapting the translation with the culture and norms of the TL (Munday, 2001:112).

In other word, an acceptable translation is indicated by the message or content is accepted and can be understood clearly by the reader from the target language.

3. Acceptability Indicator

Acceptability indicator is an indicator or category to assess the quality of translation acceptability in translating texts from the SL into the TL. M.R. Nababan in his “Strategi Penilaian Kualitas Terjemahan” in Jurnal Linguistik

Bahasa proposes score and indicator of translation assessment. Below is an

indicator of translation acceptability assessment formulated by the researcher which is based on the M.R. Nababan’s translation assessment indicator to assess the acceptability.

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Score Acceptability Indicator

1 The TL text is accepted by the reader of the TT. The text is easy to understand.

2 The TL text cannot be accepted and understood. Table 2.1. Table of Acceptability Indicator (Nababan, 2004:pp. 54-66; modified)

Score Acceptability Category

1 – 1.50 Acceptable

1.51 – 2 Unacceptable

Table 2.2. Table of Acceptability’s Score Category (Nababan, 2004:pp. 54-65; modified)

According to the table above, an acceptable translation is indicated by the text of the TL is accepted by the reader of TL and easy to understand. Whereas, if the TL text cannot be accepted and understood by the reader of TL, it means that the translation is unacceptable or not acceptable. This acceptability indicator, score, and category are used to see and find out the translation acceptability in this study.

4. Translation Strategies

Translation strategies are techniques, methods, or procedures to translate words or phrases and sentences that could not be divided into smaller unit to be translated. The following are some translation strategies that are categorized into two major strategies; structural strategies and semantic strategies (Suryawinata and Hariyanto; 2003:67). Besides, there is also a theory of literal translation from

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them which is used and considered as translation strategy. All examples shown in the following explanation are taken from Suryawinata and Hariyanto’s book. a. Structural Strategies

Structural strategies are translation strategies in matter of sentence structure. Most of these strategies are obligatory, because if they are not applied, the translation is grammatically unacceptable in the target language, or even unnatural. Structural strategies are divided into three kinds of strategies, those are addition, substraction, and transposition (Suryawinata and Hariyanto; 2003:67; translated).

I. Addition

Addition in structural strategy is adding some words in the target language because the grammar or structure of the target language requires the addition. This addition is not considered as choice, but it is a necessity. For example:

SL : Ibuku guru.

TL : My mother is a teacher.

In the example above, the addition word “is” and “a” are necessarily in the target language with the intention of creating an acceptable translation in the grammar of English. In the following example, the addition word “do” is necessarily for the same reason (Suryawinata and Hariyanto, 2003:67-68; translated).

SL : Saya tidak membeli mobil itu. TL : I do not buy that car.

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II. Substraction

The application of substraction is ommiting some structural elements in the target language. It is the same as addition, the substraction in the translation is done for the reason of grammar requirement. For examples:

SL : They should go home. TL : Mereka harus pulang. SL : Her husband is an engineer. TL : Suaminya insinyur.

In the examples above, the structural elements “go” and “is an” are ommited in the TL (Suryawinata and Hariyanto, 2003:68; translated).

III. Transposition

Transposition as translation strategy is applied to translate clause or sentence. It is different from the two strategies before, addition and substraction, this strategy can be considered as a requirement or choice. Transposition is considered as requirement if without this strategy, the message is not equivalent between the SL and TL. Nevertheless, transposition is considered as a choice if without using transposition, the message of the SL can be accepted by the reader of the TL.

By applying this strategy, a translator changes the original structure of the SL sentence in order to get equivalent translation in the TL. The transposition or changes is applied when there is a difference between the SL structure and TL structure. This strategy is usually used to change the plural form into singular form, the position of adjective, even change the whole sentence structure.

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Separation of a sentence in the SL into two or more sentences in the TL, or unnification of two or more sentences in the SL into a sentence in the TL is included in this strategy too.

The following example shows that the change of adjective position in the noun phrase and the change of plural form into singular form are obligatory for a translator.

SL : Musical instruments can be divided into two basic groups. TL : Alat musik bisa dibagi menjadi dua kelompok dasar.

In the example above, the position of adjective in the noun phrases “musical instruments” and “two basic groups” are changed. In English grammar, adjective is used to explain the noun and must be placed before the noun. In other words, the noun head is placed after the adjective or modifier. Conversely, in Indonesian grammar, generally the noun head is placed before the adjective or modifier. In the noun phrase “alat musik”, the noun “alat” is placed before the modifier “musik”. The explanation can be described as follows:

musical instruments = alat musik

two basic groups = dua kelompok besar

Besides the change of the adjective position, there are also two change of plural form into singular form in the translation above. “Instruments” (plural) is

translated into “alat” (singular) and “groups” (plural) into “kelompok” (singular). Transposition is also applied when the sentence structure of the SL is does not exist in the sentence structure of the TL. This transposition is only applied on sentence. For example:

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SL : I find it more difficult to translate a poem than an article. TL : Bagi saya menerjemahkan puisi lebih sulit daripada menerjemahkan artikel.

SL : It is a great mistake to keep silent about the matter.

TL : Berdiam diri tentang masalah itu merupakan kesalahan besar. In English, a sentence may consist of two or more than two clauses but the message and meaning is still clear and obvious. In the contrary, in Bahasa

Indonesia, a sentence will be unclear if the sentence consists of more than two clauses. For example:

SL : Some species are very large indeed and the blue whale, which can exceed 30 m in length, is the largest animal to have lived on earth. Superficially, the whale looks rather like a fish, but there are important differences in its external structure: its tail consists of a pair of broad, flat, horizontal paddles (the tail of a fish is vertical) and it has a single nostril on the top of its large, broad head.

TL 1 : Beberapa spesies sangatlah besar dan paus biru, yang bisa mencapai panjang lebih dari 30 meter, adalah binatang terbesar yang pernah hidup di bumi. Sepintas ikan paus tampak mirip ikan biasa, namun bila dicermati terdapat perbedaan pokok pada struktur luarnya: ekornya terdiri dari sepasang “sirip” lebar, pipih, dan mendatar (ekor ikan tegak) dan ia mempunyai satu lubang hidung di atas kepalanya yang besar dan lebar.

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TL 2 : Beberapa spesies sangatlah besar. Ikan paus biru, yang bisa mencapai panjang lebih dari 30 meter, adalah binatang terbesar yang pernah hidup di bumi. Sepintas ikan paus tampak mirip ikan biasa, namun bia dicermati terdapat perbedaan pokok pada struktur luarnya. Ekornya terdiri dari sepasang “sirip” lebar, pipih, dan mendatar (sementara ekor ikan biasa tegak). Ikan paus mempunyai satu lubang hidung di atas kepalanya yang besar dan lebar.

The example above shows that transposition of the adjective is applied but the transposition of sentence is not applied in the TL 1. Meanwhile, in the TL 2, the sentences of the SL are divided into two or more sentences in the TL. As a result, the message and meaning is delivered more clearly (Suryawinata and Hariyanto, 2003:68-70; translated).

b. Semantic Strategy

Sematic strategies are translation strategies which are applied or used with consideration of meaning. These strategies can be applied in word, phrase, clause, or even sentence. Semantic strategies are divided into nine kinds of strategies, those are:

I. Borrowing

Borrowing is a translation strategy that borrows or keeps the SL word into the TL. There are two basic reason of using this strategy. The first reason is to appreciate or shows value the SL word. The second reason is there is no equivalent word in the TL.

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Borrowing is divided into two kinds, transliteration and naturalization. Transliteration is a strategy which keeps the SL word in its original form, both in sound and spelling. For example, the word “mall” (English) is translated into mall

(Bahasa Indonesia). In Bahasa Indonesia mall is pronounced /mol/, it is similar in English in which it is pronounced /mo:l/.

Naturalization is a translation strategy that adapts the sound and spelling of the SL into the TL. For example, the word “sandal” (English) is translated into

sandal (Bahasa Indonesia) which pronounced as /sandal/. Naturalization is also

known as adaptation, because this strategy adapts the sound and spelling of the SL into the TL (Suryawinata and Hariyanto, 2003:72; translated).

II. Cultural Equivalent

Cultural equivalent is applied by translating the SL cultural word into the TL cultural word which has the closest or similar meaning. This strategy cannot maintain the meaning accuracy because the culture of a language is definitely different from the other languages. Nevertheless, this strategy can produce a readable, acceptable, and understandable translation. For example:

SL : Minggu depan Jaksa Agung Andi Ghalib akan berkunjung ke Swiss.

TL : Next week the Attorney General Andi Ghalib will visit Switzerland.

In the example above, Jaksa Agung is translated into Attorney General in English, not Great Attoreney (Suryawinata and Hariyanto, 2003:72; translated).

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III. Descriptive Equivalent

This strategy is applied when the cultural equivalent is not able to give the equivalent meaning and the SL word is much related to certain culture of the SL. This strategy is trying to describe the meaning and function of the SL word. One example is the word „samurai‟ in Japanese. It is not translated into aristocrat in English, but translated into a Japanese aristocrat from the eleventh to nineteenth

century (Suryawinata and Hariyanto, 2003:73; translated).

IV. Synonym

Synonym is a translation strategy that is used when a TL word has the similar or nearly the same meaning in an SL word. One example is in the word “cute” in “What a cute baby you’ve got!” which is translated into lucu in

Indonesia. Hence, the sentence becomes “Alangkah lucunya bayi Anda!” (Suryawinata and Hariyanto, 2003:73-74; translated).

V. Formal Translation

This strategy can be applied by using the formal translation that has been standardized in translating SL words. The standardized official translation of Bahasa Indonesia is compiled in “Pedoman Nama dan kata Asing” which is issued by Pusat Pengembangan dan Pembinaan Bahasa, Depdikbud R.I. For example, „read-only memory‟ is translated into „memori simpan tetap‟ in that book (Suryawinata and Hariyanto, 2003:74; translated).

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VI. Narrowing and Broadening

Narrowing is translation strategy that the word component of the SL is reduced or narrowed in the TL. For example, the word „automobile‟ in English is translated into „mobil‟ in Indonesia. The word component „auto‟ is omitted.

Meanwhile, broadening is the opposite of narrowing, because broadening is a translation strategy that the word component of the SL is broadened in the TL. For example, the word „whale‟ in English is translated into „ikan paus‟ in Indonesian. The word „ikan‟ (=fish) is added because if „whale‟ is translated into „paus‟ it may refers to different meaning. In Indonesia, „paus‟ refers to „the Pope‟ (Suryawinata and Hariyanto, 2003:74; translated).

VII. Addition

This strategy is different from the addition strategy in the structural strategies. Addition as semantic strategy will give extra information in order to create the clarity of meaning. This addition can be set as footnote or in the last part of the text. For example:

SL : The skin, which is hard and scaly, is grayish in color, thus helping to camouflage it from the predators when underwater.

TL : Kulitnya, yang keras dan bersisik, berwarna abu-abu. Dengan demikian, kulit ini membantunya berkamuflase, menyesuaikan

diri dengan keadaan lingkungan untuk menyelamatkan diri dari

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In the translation above, the additional information is given to explain the meaning of the word camouflage and predators (Suryawinata and Hariyanto, 2003:74-75; translated).

VIII. Omission or Deletion

Omission or deletion is a translation strategy that there is word(s) or part(s) of SL text which is omitted or deleted in the TL text. In other word, omission or deletion means word(s) or part(s) in the SL text is not translated in the TL text. This strategy is done when the meaning carried by the word is not significant toward the text development (Suryawinata and Hariyanto, 2003:75; translated). For example:

SL : “Sama dengan raden ayu ibunya,” katanya lirih. TL : “Just like her mother,” she whispered.

IX. Modulation

Modulation is a strategy to translate phrases, clauses, or sentences. With this strategy, a translator regards and sees the message in the SL sentence with different viewpoint. This strategy is applied when literal translation creates an unsuitable equivalence translation. One example is „I broke my leg‟ in English is translated into „kakiku patah‟ (=my leg is broken) in Indonesian. In this translation, the focus is on the leg (object) not I (subject), (Suryawinata and Hariyanto, 2003:75-76; translated).

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c. Literal Translation

In general, literal translation is a translation strategy that prioritizes the equivalent word or expression in the TL which has the same meaning with the SL word or expression (Suryawinata and Hariyanto, 2003:40; translated).

Translation strategies and theory of literal translation based on Suryawinata and Hariyanto above are used as guidelines to decide what kind of strategies used in translating words, phrases, and sentence related to culinary terms on Indonesian food articles in bilingual magazine Enak:Jogja Culinary

Guide.

C. Theoretical Framework

The theoretical reviews applied in this study are the theory on the definition of translation, the definition on acceptability, the definition and kinds of translation strategies and the acceptability indicator, score and category. The definition of translation by Newmark and Nida and Taber are applied as the basic understanding about the topic discussed in this study. The definition of acceptability by Bell and Munday and the acceptability indicator, score and category formulated by the researcher which is based on Nababan’s translation assessment indicator are applied to see and find out the acceptability of the translation as stated in the first problem formulation. The definition and kinds of translation strategies by Surywinata and Hariyanto are applied to see and find out the translation strategies used in translation process as stated in the second problem formulation. The third problem formulation can be answered by analyzing the result of the discussion of the first and second problems.

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CHAPTER III METHODOLOGY

A. Areas of Research

This study applies the research area of text analysis and translation. The analysis of translated texts involves the textual comparison of a translation with its original (Williams and Chesterman, 2002:6). The focus of this study is on the relation between the acceptability of English translation and the translation strategies applied in translating words, phrases and sentences related to culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary

Guide.

B. Object of the Study

The objects of the study were words, phrases and sentences related to culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja

Culinary Guide, especially the words, phrases and sentences related to culinary

terms. Culinary terms in this study refer to names of main dish, condiment, ingredient, and taste of food.

Enak: Jogja Culinary Guide magazine is a monthly bilingual magazine

that provides a lot of information about culinary of Yogyakarta. Its first volume was published on September 2013. This magazine discusses and reviews many places to eat where readers can get delicious food. This magazine provides updates of new restaurants or places to eat, certain food which is reviewed and

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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.

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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.

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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 1/ST/V.11/p.14 Bebek goreng disajikan dengan sambal yang unik, yaitu sambal korek.

1/TT/V.11/p.14 The fried duck is served with a remarkable sambal, known as sambal korek.

2 2/ST/V.11/p.14 Bebek goreng disajikan dengan sambal yang unik, yaitu

sambal korek.

2/TT/V.11/p.14 The fried duck is served with a remarkable sambal, known as sambal korek.

3 3/ST/V.11/p.14 Disana, bebek goreng disajikan dengan kremesan yang ditaburkan di atas daging.

3/TT/V.11/p.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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The second step was giving the questionnaires to the respondents. The questionnaires were given directly to the respondents. If the respondents had filled out the questionnaires, they gave the questionnaires to the researcher.

3. Population and Sample

The populations of this study were culinary terms in form of 10 words, 29 phrases and 1 sentence in the bilingual magazine Enak: Jogja Culinary Guide. The total population size was 40 data points. Those 40 data points were analyzed in this research. Since all populations were analyzed in this research, no samples were taken.

4. Data Analysis

There were three steps used in order to answer and analyze all the problem formulations in this study. First, to find out the translation acceptability of words, phrases and sentences related to culinary terms from the source text into target text, the data were sorted and listed in a table, then the data were assessed through questionnaires by using the acceptability indicator and score which was made based on M.R. Nababan translation indicator assessment on “Strategi Penilaian Kualitas Terjemahan” in Jurnal Linguistik Bahasa. The acceptability was

determined based on Nababan’s acceptability indicator and score (with modification).

Second, to find out the translation strategies applied in translating process, the translation strategies proposed by Suryawinata and Hariyanto were used in this study. Their translation strategies are used to categorize what kind of strategies used in translating words, phrases and sentences in the data.

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Third, to find out the relation between acceptability and translation strategies, the result of acceptability and translation strategies analysis were put in a table. The example of the analysis table as follows:

Translation Strategies

Number of Application

Acceptability Average Score Acceptable Unacceptable

Transposition 11 - 1.09

Table 3.2. Table of Example of Relation between Acceptability and Translation Strategies Analysis

Then, all of the data were analyzed based on the result of the acceptability analysis and translation strategies analysis to find the relation between acceptability and translation strategies.

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28 CHAPTER IV

ANALYSIS RESULT AND DISCUSSIONS

In this chapter, the problems formulated in chapter I are discussed. As stated in the chapter I, there are three problems analyzed and discussed, and then this chapter is divided into three parts. The first part discusses the acceptability of culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja

Culinary Guide. There are 40 data and those data were assessed through

questionnaires by using the acceptability indicator and score which was made based on M.R. Nababan translation indicator and score assessment.

The second part discusses the translation strategies applied in translating culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja

Culinary Guide. To determine the translation strategies applied in translating the

culinary terms, the translation strategies proposed by Suryawinata and Hariyanto are used.

In the third part, the researcher discusses the relation between acceptability and translation strategies applied in translating culinary terms. The results of acceptability and translation strategies analysis are used to find out the relation between them.

A. The Acceptability of Culinary Terms on Indonesian Food Articles in Bilingual Magazine Enak: Jogja Culinary Guide

The first discussion of the analysis is to answer the first problem formulation, which is the acceptability of culinary terms translation on Indonesian

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food articles in bilingual magazine Enak: Jogja Culinary Guide. As stated in previous chapter, the assessment of acceptability involved four respondents, one from Philippines and three from U.S.A. The respondents are lecturers from International Centre for Educational Excellence (ICEE) who taught English for students in Sanata Dharma University.

As mentioned previously, the acceptability is assessed through questionnaire by using the acceptability indicator and score which was made based on M.R. Nababan translation indicator and score assessment. There are 1-2 scale options in the acceptability instrument. The scale between 1.0-1.50 is categorized as acceptable. On the other hand, the scale between 1.51-2.0 is categorized as unacceptable or not acceptable. Out of 40 data, there are 35 data which are categorized as acceptable and 5 data which are categorized as unacceptable or not acceptable. The overall average score for the data collection on acceptability assessment is 1.25 which is categorized as acceptable.

1. Acceptable Translation

From 35 data which are categorized as acceptable, there are 20 data scored 1.0, 5 data scored 1.25, and 10 data scored 1.50. The discussions of acceptable data are explained in the following.

No. No. Data ST No. Data TT Average

Score 1 1/ST/V.11/

p.14

Bebek goreng

disajikan

dengan sambal yang unik, yaitu sambal korek.

1/TT/V.11/ p.14

The fried duck is

served with a remarkable sambal, known as sambal korek.

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The average score of the translation above is 1.0, which means the translation is considered as acceptable and easy to be understood. It is clearly understood by the respondents and it also means that the translation of the underlined and italic phrase can be accepted in the culture of target language. There are 8 others data which have similar analysis and the same average score. The no. data are 4/TT/V.12/p.6, 14/TT/V.12/p.12, 15/TT/V.12/p.12, 23/TT/V.14/p.14, 27/TT/V.14/p.14, 28/TT/V.14/p.14/, 32/TT/V.15/p.21, and 34/TT/V.15/p.21

No. No. Data ST No. Data TT Average

Score 13 13/ST/

V.12/ p.12

Bakmi Jawa terdiri dari rebusan bakmi dengan kaldu ayam, meski penjual

biasanya juga menjual menu lain seperti bakmi goreng

atau nasi

goreng.

13/TT/ V.12/ p.12

Bakmi Jawa consists of stewed noodles with chicken broth, though vendors usually sell other dishes such as fried noodles or fried rice.

1.0

The translation of the phrase above is acceptable. It is proved by the score given by the respondents. The average score for the translation above is 1.0. It means that the translation is clearly understood by the respondent and can be accepted in the culture of target language. The translator uses a TL word which has the similar meaning to translate kaldu or it is also can be said the synonym of

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“broth”. Based on Oxford Advanced Learner‟s Dictionary “broth” is thick soup

made by boiling meat or fish and vegetables in water, meanwhile “stock” is a liquid made by cooking bones, meat, etc. in water, used for making soups and sauces. “Stock” is suitable to translate kaldu because according to Kamus Besar Bahasa Indonesia (KBBI) kaldu is liquid made by boiling meat (translated).

“Broth” is thick soup, while “stock” is a liquid. “Stock” is suitable to translate

kaldu, because both of them refer to liquid not the soup.

There are 3 data which have also use a TL word which has similar meaning to translate the SL word and those 3 data get 1.0 as the acceptability average score. The no. data are 17/TT/V.13/p.12, 20/TT/V.13/p.16,and 35/TT/V.15/p.21.

No. No. Data ST No. Data TT Average

Score 21 21/ST/

V.13/p.16

Yang

membedakan Lontong Sayur Kalimantan dengan lontong sayur dari daerah lainnya adalah

penggunaan ebi untuk bumbu.

21/TT/ V.13/p.16

What

distinguishes Lontong Sayur Kalimantan with lontong sayur dishes from other regions is the use of ebi or dried

small shrimp for

seasoning.

1.0

The translated word above has score 1.0 as the average score. Although the translator does not translate the word ebi into TT language, the translation still can be accepted and understood by the TT respondents due to the additional information given by the translator. The additional information is or dried small

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in Kamus Besar Bahasa Indonesia (KBBI). In KBBI, ebi is a shrimp which has been dried (used as cooking spices). This additional information is added to the TT to make it easily understood. There are 4 others data which have similar analysis and the same average score, the no. data are 18/TT/V.13/p.16, 19/TT/V.13/p.16, 29/TT/V.14/p.18 and 33/TT/V.15/p.21.

No. No. Data ST No. Data TT Average

Score 25 25/ST/V.14/

p.14

Tapi selalu berharap lebih dari masyarakat Gunung Kidul yang rendah hati, yang akan dengan senang hati menyajikan makanan

pendamping yang lainnya seperti gudeg daun pepaya,

srundeng daging sapi,

tahu dan tempe bacem, ayam goreng, dan ikan goreng.

25/TT/V.14/ p.14

But you can be sure to expect more from the humble people

of Gunung

Kidul who will also gladly serve up several other food dishes such as gudeg papaya leaves, beef with

fried grated coconut,

marinated tempeh and tofu, fried chicken and fried fish.

1.0

The translated phrase above is regarded as an acceptable translation by the respondents. All of the respondents give 1.0 as the score, it means the average score of the translation is also 1.0. For this data, the translator tries to explain and describe the phrase of srundeng daging sapi into “beef with fried grated coconut”. In the TL, there is an equal word for daging sapi, that is “beef”, however there is

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no equal word for srundeng. Therefore, the translator explains or describes

srundeng in the TL into “fried grated coconut”. The explanation on srundeng is

similar with the definition of srundeng in Kamus Besar Bahasa Indonesia (KBBI). According to KBBI, srundeng is a side dish made of grated coconut which is seasoned and fried until the color turns into brown (translated).

No. No. Data ST No. Data TT Average

Score 22 22/ST/V.14/

p.14

Jenis padi itu adalah sego abang, atau nasi merah

yang menjadi kuliner

unggulan kawasan ini.

22/TT/V.14/ p.14

The type of rice grown there is

sego abang, or red rice that has

managed to become a culinary

mainstay of this region.

1.0

The translator translates sego abang, atau nasi merah into “sego abang, or red rice”. In this case, the translator keeps the original form of sego abang in the

TL, but the translator translates atau nasi merah into “or red rice.” This translation has 1.0 as the average score, it means that the translation is categorized as an acceptable translation. Four respondents consider the translation as acceptable and do not give any notes for this translation. This is due to both SL and TL have the same background comprehension and culture on nasi merah or “red rice”. “Red rice” also exists in the TL culture. There 2 data which have similar analysis but the acceptability average score is different. The no. data are 24/TT/V.14/p.14 and 30/TT/V.15/p.20.

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No. No. Data ST No. Data TT Average Score 12 12/ST/V.12/

p.12

Dimasak diatas tungku arang, sepiring

kelezatan ini dikenal sebagai

Bakmi Jawa.

12/TT/V.12/ p.12

Cooked over a clay oven with charcoal fuel, this bowl of noodles is a delicacy known as Bakmi Jawa or Javanese noodles.

1.25

The average score for the translation above is 1.25. The translation is still categorized as an acceptable translation. There is only a respondent who gives score 2.0 (unacceptable). On the other hand, there is a repondent who notes that the translation above has excellent explanation. For the translation above, the translator keeps the original word of Bakmi Jawa in the TL, but in order to create clarity of meaning, the translator adds three extra words to explain Bakmi Jawa. “Or Javanese noodles” is the additional information and this refers to Javanese style noodles.

No. No. Data ST No. Data TT Average

Score 3 3/ST/V.11/

p.14

Disana, bebek goreng disajikan dengan

kremesan yang

ditaburkan di atas daging.

3/TT/V.11/ p.14

There, bebek goreng is served with fried duck

crumbles

sprinkled over the meat.

1.25

The translation of kremesan here is considered acceptable although there is no specific term in the TT. In the TT, the translator tries to explain and describe the word of kremesan into “fried duck crumbles”. Although this translation is

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considered as an acceptable translation on the overall average, there is a respondent who gives score 2.0, because the respondent notes that the word “crumbles” is unclear and unsuitable, due to respondent understanding that “crumbles” is a verb not a noun. In fact, based on Oxford Advanced Learner‟s

Dictionary crumble can be used as verb or noun. There is another datum which

has similar analysis but different acceptability average score, the no. data is 16/TT/V.13/p.12.

The following analyses are the data which have score 1.50. In other word, 1.50 is a borderline score. It means that the translation must be revised, although 1.50 is still categorized as acceptable translation. There are 10 data scored 1.50.

No. No. Data ST No. Data TT Average

Score 9 9/ST/

V.12/p.6

Anda dapat pula mencoba

masakan Indonesia andalan mereka seperti ayam betutu, ayam lombok ijo, nasi bakar, gado-gado, karedok,

soto, dan lain-lain.

9/TT/ V.12/p.6

You can also try their Indonesian specialities such as ayam betutu, ayam lombok ijo, nasi bakar,

gado-gado, karedok,

soto and more.

1.50

The average score of the translation above is 1.50, which means it is a borderline score. However, the translation is still categorized as acceptable translation. In this case, there are two respondents, R2 and R4, who give score 2.0. R2 and R4 consider that the phrase in the TL is not translated and unacceptable.

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Since there is no equal word for gado-gado in the TL culture, an explanation on

gado-gado can be added to create clarity in the meaning and message. For

example: gado-gado or a kind of food which consist of vegetables, potato, tofu, tempeh (fermented soybean), and boiled egg flavored with peanut sauce (translated). The definition of gado-gado in the example above is taken from

Kamus Besar Bahasa Indonesia (KBBI). Giving additional explanation at

gado-gado makes the understanding of the translation easier. There are 4 others data

which have similar analysis and the same average score, those are 10//TT/V.12/p.6, 36/TT/V.17/p.12, 38/TT/V.17/p.13, and 39/TT/V.18/p.14. Besides, there are 3 others data which have similar analysis, but different average score, the no. data are 8/TT/V.12/p.6, 11/TT/V.12/p.6, and 31/TT/V.15/p.21.

No. No. Data ST No. Data TT Average

Score 26 26/ST/

V.14/p.14

Tapi selalu berharap lebih dari masyarakat Gunung Kidul yang rendah hati, yang akan dengan senang hati menyajikan makanan

pendamping yang lainnya seperti gudeg daun pepaya, srundeng daging sapi, tahu dan

tempe bacem,

ayam goreng,

dan ikan

goreng.

26/TT/ V.14/p.14

But you can be sure to expect more from the humble people of Gunung Kidul who will also gladly serve up several other food dishes such as gudeg papaya leaves, beef with fried grated coconut,

marinated

tempeh and tofu,

fried chicken and fried fish.

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The average score of the translation above is 1.50. It is a borderline score. However the translation is still included in acceptable category. Out of 4 respondents, there are 2 respondents which consider the translation as an acceptable translation, and the 2 others consider the otherwise. R2 and R4 consider this translation as an unacceptable translation, they give 2.0 as the score. R4 notes that “tempeh” is not translated from the SL. In fact, “tempeh” is mentioned in the Merriam-Webster Dictionary. “Tempeh” is the translation of

tempe. The definition of tempeh in Merriam-Webster Dictionary is an Asian food

that is made from fermented soybeans. There is another datum which has the same analysis and average score, that is datum coded 40/TT/V.18/p.14.

2. Unacceptable Translation

Out of 40 data, there are 5 data which are considered as unacceptable or not acceptable translation by the respondents. Those data scored 1.75 which means categorized as unacceptable. The discussions of unacceptable or not acceptable data are explained in the following.

No. No. Data ST No. Data TT Average

Score 5 5/ST/V.12/

p.6

Cobalah berbagai

masakan spesial mereka seperti: bebek krispi,

gurameh kecombrang ...

5/TT/V.12/ p.6

Try a variety of the special dishes

at Warung

Sawah Gondang Legi: crispy duck, gurameh kecombrang ...

1.75

The average score of the translation above is 1.75, which means the translation is considered as unacceptable translation and cannot be understood.

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Three respondents who cannot accept this translation consider that the word

gurameh kecombrang is not translated into target language. Since there is no equal

word for gurameh kecombrang in the TL culture, an explanation on gurameh

kecombrang can be added to create clarity in the meaning and message. The

additional information or explanation will facilitate the respondent or reader in understanding the translation.

No. No.

Data ST

No.

Data TT

Average Score 37 37/ST/

V.17/ p.12

Sementara ayam kampung adalah ayam organik yang tidak dipelihara di dalam kandang, mereka dibiarkan berkeliaran di siang hari dan hanya dimasukkan

kandang di malam hari. Ayam-ayam ini terbiasa mencari makanan sendiri secara alami seperti jagung, nasi dan lain-lain yang bisa ditemukan di ladang.

37/TT/ V.17/ p.12

While ayam kampung is organic chickens which are nurtured in natural way. The chickens are not kept in cages, they are allowed wander around during the day and put in the cages during the night. These chickens naturally find their own food such as corn, rice, and others that can be found in the fields.

1.75

The translated phrase above has score 1.75 as the average score. It means that the translation of ayam kampung is considered as unacceptable translation. In this translation, the translator keeps the SL phrase in its original form. Although the translator has translated the explanation about ayam kampung in the target language, there are three respondents who consider this translation unacceptable.

(54)

R3 and R4 note that the sentence is not completely understandable and not a complete sentence.

No. No. Data ST No. Data TT Average

Score 6 6/ST/V.12/

p.6

Anda dapat pula mencoba

masakan Indonesia andalan mereka seperti ayam betutu, ayam lombok ijo, nasi bakar, gado-gado, karedok, soto, dan lain-lain.

6/TT/V.12/ p.6

You can also try their Indonesian specialities such as ayam betutu, ayam lombok ijo, nasi bakar, gado-gado, karedok, soto and more.

1.75

Three respondents regard the translation of the phrase above as an unacceptable translation. Conversely, there is 1 respondent who considers the translation as an acceptable translation. Meanwhile, the average score of the translation above is 1.75 which is categorized as an unacceptable translation. For the translation above, R4 notes that the italic and underlined phrase is not translated. Ayam betutu is a name of Indonesian dish. It is the typical dish of Bali and Lombok. Since there is no equal word for ayam betutu in the TL culture, an explanation on ayam betutu can be added to create clarity in the meaning and message. For example: ayam betutu, a dish of steamed or roasted chicken which is seasoned, spiced and popular in Bali and Lombok. There are 2 data which have similar analysis and the same average score. The no. data are 2/TT/V.11/p.14 and 7/TT/V.12/p6.

(55)

To sum up the analysis of acceptability, below are charts showing the acceptability of culinary terms on Indonesian food articles in bilingual magazine

Enak: Jogja Culinary Guide. There are two charts, which divided based on data

and respondents.

Chart 4.1. Acceptability Average Score

Based on the chart above, out of 40 data, there are 20 data which have 1.0 as the average score, it means that 50% of the data are scored 1.0 as the average score. Then, 12.5% of the data or 5 data are scored 1.25 as the average score. Ten data or 25% of the data have 1.50 as the average score. The data with average score 1.75 are 5 data or 12.5% of the data. From the percentage above, it shows that for the overall average score of acceptability is categorized as acceptable.

50% 12.5%

25%

12.5%

Acceptability

Data with Average Score 1.0 Data with Average Score 1.25 Data with Average Score 1.50 Data with Average Score 1.75

(1)

22 22/TT/V.14/p.14 The type of rice grown there is sego

abang, or red rice that has managed to

become a culinary mainstay of this region. Note:

23 23/TT/V.14/p.14 The method for cooking red rice requires a long process to make a savory taste with a

soft texture.

Note:

24 24/TT/V.14/p.14 But you can be sure to expect more from the humble people of Gunung Kidul who will also gladly serve up several other food dishes such as gudeg papaya leaves, beef with fried grated coconut, marinated tempeh and tofu, fried chicken and fried fish.

Note:

25 25/TT/V.14/p.14 But you can be sure to expect more from the humble people of Gunung Kidul who will also gladly serve up several other food dishes such as gudeg papaya leaves, beef

with fried grated coconut, marinated

tempeh and tofu, fried chicken and fried fish.

Note:

26 26/TT/V.14/p.14 But you can be sure to expect more from the humble people of Gunung Kidul who will also gladly serve up several other food dishes such as gudeg papaya leaves, beef with fried grated coconut, marinated

tempeh and tofu, fried chicken and fried

fish. Note:

27 27/TT/V.14/p.14 But you can be sure to expect more from the humble people of Gunung Kidul who will also gladly serve up several other food dishes such as gudeg papaya leaves, beef

(2)

with fried grated coconut, marinated tempeh and tofu, fried chicken and fried fish.

Note:

28 28/TT/V.14/p.14 But you can be sure to expect more from the humble people of Gunung Kidul who will also gladly serve up several other food dishes such as gudeg papaya leaves, beef with fried grated coconut, marinated tempeh and tofu, fried chicken and fried

fish.

Note:

29 29/TT/V.14/p.18 Padang, the largest city on the western coast of Sumatra, has a world winning cuisine with its legendary rendang (a spicy

meat dish) which is recognized as one of

the world’s most delicious foods. Note:

30 30/TT/V.15/p.20 For the fans of Indonesian cuisine, your food adventures will not be complete if you have not tried Garang Asem, a savory

sour dishes originating from Central Java.

Note:

31 31/TT/V.15/p.21 In Jogja, Garang Asem also comes with the beef instead of chicken which is called

Gadon.

Note:

32 32/TT/V.15/p.21 For sour taste lovers, sliced green

tomatoes can be added to increase the level of sourness.

Note:

33 33/TT/V.15/p.21 For sour taste lovers, sliced green tomatoes

can be added to increase the level of sourness.

(3)

84 Note:

34 34/TT/V.15/p.21 While for those who are fond of spicy

food, Garang Asem is simply for you since

it is usually cooked with sliced chili and you can add more according to your taste. Note:

35 35/TT/V.15/p.21 While for those who are fond of spicy food, Garang Asem is simply for you since it is usually cooked with sliced chili and you can add more according to your taste. Note:

36 36/TT/V.17/p.12 Tongseng is another variation of curry, but using stronger spices.

Note:

37 37/TT/V.17/p.12 While ayam kampung is organic chickens which are nurtured in natural way. The chickens are not kept in cages, they are allowed wander around during the day and put in the cages during the night. These chickens naturally find their own food such as corn, rice, and others that can be found in the fields.

Note:

38 38/TT/V.17/p.13 So, do not claim yourself as an Indonesian cuisine lovers if you have not given a shot of this legendary cuisine, tongseng ayam

kampung!

Note:

39 39/TT/V.18/p.14 In this edition, Enak magazine invites you to sample one of the specialty dishes of Banjarmasin, South Kalimantan, namely

Lontong Ayam Hintalu.

(4)

40 40/TT/V.18/p.14 Chilies that are used is a dry red one with specific types that exist only in Borneo. Note:

(5)

APPENDIX 3: RECAPITULATION OF ACCEPTABILITY QUESTIONNAIRE RESULT

No No Data R1 R2 R3 R4 Total

Score

Average Score

1 1/TT/V.11/p.14 1 1 1 1 4 1

2 2/TT/V.11/p.14 1 2 2 2 7 1.75

3 3/TT/V.11/p.14 1 1 1 2 5 1.25

4 4/TT/V.12/p.6 1 1 1 1 4 1

5 5/TT/V.12/p.6 1 2 2 2 7 1.75

6 6/TT/V.12/p.6 1 2 2 2 7 1.75

7 7/TT/V.12/p.6 1 2 2 2 7 1.75

8 8/TT/V.12/p.6 1 1 1 2 5 1.25

9 9/TT/V.12/p.6 1 2 1 2 6 1.5

10 10/TT/V.12/p.6 1 2 1 2 6 1.5

11 11/TT/V.12/p.6 1 1 1 2 5 1.25

12 12/TT/V.12/p.12 1 2 1 1 5 1.25

13 13/TT/V.12/p.12 1 1 1 1 4 1

14 14/TT/V.12/p.12 1 1 1 1 4 1

15 15/TT/V.12/p.12 1 1 1 1 4 1

16 16/TT/V.13/p.12 1 2 1 2 6 1.5

17 17/TT/V.13/p.12 1 1 1 1 4 1

18 18/TT/V.13/p.16 1 1 1 1 4 1

19 19/TT/V.13/p.16 1 1 1 1 4 1

20 20/TT/V.13/p.16 1 1 1 1 4 1

21 21/TT/V.13/p.16 1 1 1 1 4 1

22 22/TT/V.14/p.14 1 1 1 1 4 1

23 23/TT/V.14/p.14 1 1 1 1 4 1

24 24/TT/V.14/p.14 1 2 1 2 6 1.5

25 25/TT/V.14/p.14 1 1 1 1 4 1

26 26/TT/V.14/p.14 1 2 1 2 6 1.5

27 27/TT/V.14/p.14 1 1 1 1 4 1

28 28/TT/V.14/p.14 1 1 1 1 4 1

29 29/TT/V.14/p.18 1 1 1 1 4 1

30 30/TT/V.15/p.20 2 1 1 2 6 1.5

31 31/TT/V.15/p.21 1 2 1 1 5 1.25

32 32/TT/V.15/p.21 1 1 1 1 4 1

(6)

34 34/TT/V.15/p.21 1 1 1 1 4 1

35 35/TT/V.15/p.21 1 1 1 1 4 1

36 36/TT/V.17/p.12 1 2 1 2 6 1.5

37 37/TT/V.17/p.12 2 1 2 2 7 1.75

38 38/TT/V.17/p.13 1 2 1 2 6 1.5

39 39/TT/V.18/p.14 1 2 1 2 6 1.5

40 40/TT/V.18/p.14 2 1 1 2 6 1.5

Total Score 43 55 45 58

Average Score 1.075 1.375 1.125 1.45

Table Acceptability’s Score Category Score Acceptability Category

1 – 1.50 Acceptable

The Culinary term translation in Enak: Jogja culinary guide: a study on the relation between acceptability and translation strategies applied.

But seek ye first the kingdom

of God, and his righteousness;

and all these things shall be

added unto you.

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