the translation analysis of ingredients in the

perpustakaan.uns.ac.id digilib.uns.ac.id

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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


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iii


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iv


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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)


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DEDICATION

This research is whole heartedly dedicated to:

My Beloved Mother and Father

Thank you so much for your prayer and support


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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.


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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


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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


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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


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V. CHAPTER V : CONCLUSION AND RECOMMENDATION

A. Conclusion ................................................................................................ 128

B. Recommendation ...................................................................................... 129

BIBLIOGRAPHY

APPENDICES


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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


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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.