33

CHAPTER IV

RESEARCH FINDINGS AND DISCUSSION

This chapter presents the research findings of the study and the answers of

the problem statements which are mentioned in the first chapter. There are three

main discussions in this chapter. The first part is the finding of translation

techniques in translating dish in the menu of Omah Sinten. The second discussion

discusses the accuracy, the acceptability and the readability of the translation and

the last part is about the description of the impacts of the techniques towards the

translation quality.

A. The analysis of the translation technique in the menu of Omah Sinten

This research applies the theory proposed by Newmark (1998) in analyzing

the techniques of dish translation in the menu of Omah Sinten. There are nine

translation techniques applied by the translator in translating the menu. The nine

translation techniques are Naturalization, Transference, Functional Equivalent,

Descriptive Equivalent, Established Equivalent, Couplets, Triplets, Quadruplets

and Quituplets.

1. Naturalization

Naturalization technique is applied by translator by adapting a source

language word first to the normal pronunciation and then changes it into

normal morphology of the target language.

34

Example:

75/OS-SD/m.42

ST: Sate

TT: Satays

The term sate is translated into satays in target text. The translator

borrows the source language word sate and changes it into the

pronunciation and morphology of English „satay‟. The adaptation is

applied by changing e letter with a and y letter, so it is adapted into satay.

It causes the change of pronunciation in target text: sa:te /sα:‟tậ/.

There is only 1 data or 1.2% of all data which is translated using

naturalization technique.

2. Transference

Transference technique is applied by the translator by transferring

source language words into the target language because the target

language does not have an equivalent term. The following are normally

transferred such as; names of all living and most dead people,

geographical and topographical names, names of periodicals and

newspapers, titles of literary works, names of private companies and

institutions, names of public or national institutions, street, addresses, etc.

In the translation menu of Omah Sinten, transference technique is used on

the names of dish and names of ingredient.

Example:

60/OS-D/m.16

35

ST: sambal

TT: sambal

Sambal is transferred by the translator without any changes in the

target text. The translator employs transference technique because there is

no equivalent term of the word sambal in the target text. Sambal is

Indonesian condiment. The main aim of using transference technique is to

introduce the new culture to the target readers.

There are 2 data or 2.5% of all data which are translated using

transference technique.

3. Functional Equivalent

Functional Equivalent technique is process of replacing cultural term

in the source language with the target language cultural term. This

technique requires the use of a culture-free word. Usually done by

neutralizes or generalizes the source language specific word and

sometimes done by particularize the source language general word.

Example:

68/OS-SD/m.16

ST: Emping

TT: Crackers

According to Kamus Besar Bahasa Indonesia, emping is panganan

yang dibuat dari melinjo, ditumbuk, dibentuk bundar tipis-tipis,

dikeringkan dan digoreng seperti krupuk. The definition of cracker is “a

thin crisp wafer or biscuit, usually made of unsweetened dough” (Oxford

36

Dictionary). In source text‟s culture, there are many types of cracker.

Indonesian cracker is classified based on the ingredient, for example

shrimp cracker made from shrimp, cassava cracker made from cassava,

etc. While, the main ingredient of emping is gnetum gnemon. The

translator applies functional equivalent technique to generalize the term of

emping because there is no equivalent term in target text culture.

There are 7 data or 8.9% of all data which are translated using

functional equivalent technique.

4. Descriptive Equivalent

In this technique, the translator explains the source text in several

terms.

Example:

24/OS-MD/ m.25

ST: Pepes salmon

TT: Grilled salmon with yellow turmeric wrap on banana leaf

The translator employs descriptive equivalent technique in

translating the source text pepes salmon into Grilled salmon with yellow

turmeric wrap on banana leaf in the target text. The translator explains

the word pepes in the target text in order to re-express the idea of source

text.

There are 4 data or 5.0% of all data which are translated using

descriptive equivalent technique.

37

5. Established Equivalent

Established equivalent technique is used to a term or expression

recognized (by dictionaries or language in use) as an equivalent in the

target language.

Example:

44/OS-MD/ m.48

ST: Nasi merah

TT: Red rice

Nasi merah is translated by the translator into red rice in the target

text. The source text consists of two words; nasi and merah. Nasi is

translated into rice and merah is translated into red in the target text. Based

on the dictionary (Kamusinggrisindonesia.org), each definition is correct.

There are 7 data or 8.9% of all data which are translated using

established equivalent technique.

6. Couplets

Couplets is a translation technique done by combining two

translation techniques.

Example 1:

Transference and established equivalent

45/OS-MD/ m.49

ST: Nasi golong

TT: Golong rice

38

On the example above, the translator uses two translation techniques;

transference and established equivalent. The first technique is established

equivalent to translate nasi into rice and the second technique is

transference technique to borrow the term golong in target text. It is

transferred by the translator without any changes in the target text since

there is no equivalent term of the word golong in target text. In Javanese

culture, there are many philosophies applied on various aspects, including

dishes.

Example 2:

Functional equivalent and cultural equivalent

30/OS-MD/ m.31

ST: Ikan kakap dimasak dengan boemboe tengkleng khas solo

TT: Red snapper stew in coconut milk and traditional spice

The translator uses two translation techniques in this translation. The

first technique is functional equivalent to particularize the term of

kakapinto red snapper. There are various types of snapper and the dish

uses more specific snapper that is red snapper. The translator also uses

functional equivalent technique to particularize dimasak into stew. Based

on the Kamusinggrisindonesia.org dimasak means cooked. Whereas, stew

is a cooking method which done by cooked in liquid.

The second technique applied by the translator is cultural equivalent.

It is a translation technique used to replace a situation of the source

language by an equivalent situation of the target language, or where a

39

source language cultural word is translated by a target language cultural

word. Another equivalent situation has to be created when communicative

situations are difficult to understand in the culture of target language, when

situation of source language does not exist in the target language and there

is a cultural gap. This technique is used by the translator to translate

boemboe tengkleng khas solo into coconut milk and traditional spice in

target text. There is no equivalent term of boemboe tengkleng in target text

because this seasoning is originally from Javanese. The translator

overcomes this cultural gap by using different word instead of borrowing

the term from the source text. The source text message is “the type of the

seasoning”, and the translator converts it into “the ingredients of the

seasoning” in the target text. Thus, the translation of boemboe tengkleng

khas solo is coconut milk and traditional spice.

There are 35 data or 44.3% of all data which are translated using

couplets technique.

7. Triplets

Triplets is a translation technique done by combining three

translation techniques.

Example 1:

Expansion, established equivalent and transference

ST: Tjampoeran sajoeran mentah jang disadjikan dengan sambal

kelapa

40

TT: Mix Indonesian raw vegetables toss on spicy peanut coconut

sambal

In this translation, the translator combines expansion, transference

and established equivalent technique. The first technique is expansion. It is

a translation technique done by expanding word component in the target

language in order to re-express an idea or to reinforce the sense of source

language word. In this case, the translator adds a word in translating

tjampuran sajoeran mentah into mix Indonesian raw vegetables. The

word „Indonesian‟ is added in the target text to clearer that the dish and the

ingredients are from Indonesia. The second technique is transference

technique to borrow the word sambal from source text and to translate it

without any changes in the target text. The last technique used by the

translator is established equivalent technique to translate sajoeran into

vegetables and kelapa into coconut in the target text. Based on the

techniques used by the translator above, the translator tries to introduce the

source text‟s culture to the readers.

Example 2:

Naturalization, reduction and established equivalent

17/OS-MD/ m.18

ST: Sop jang berisikan tjampoeran lidah sapi, sajoeran dengan

boemboe rempah, tomat dan ditaboeri irisan roti kering

TT: Tongue beef soup with vegetables, herbs, tomato topped with

crouton

41

The translator uses three translation techniques in translating the

menu. The first technique is naturalization technique to naturalize the word

sop into soup and tomat into tomato. The second technique is reduction. It

is a translation technique used to suppress a source text information item in

the target text. Reduction technique is used by the translator to omit

boemboe in the target text. The last technique which is used by the

translator is established equivalent technique to translate sajoeran into

vegetables, rempah into herbs and irisan roti kering into crouton.

There are 18 data or 22.9% of all data which are translated using

triplets technique.

8. Quadruplets

Quadruplets is a translation technique done by combining four

translation techniques.

Example 1:

Established equivalent, Naturalization, transference, literal translation

51/OS-MD/ m.59

ST: Pisang dengan es krim coklat, vanilla dan sroberi

TT: Banana with chocolate, vanilla and strawberry ice cream

On the translation above, the translator uses four translation

techniques. The first technique is naturalization to naturalize the word es

krim into ice cream, coklat into chocolate, and stroberi into strawberry

in the target text. Transference technique is also used by the translator to

borrow source text word. It can be seen that the term vanilla is translated

42

without any changes on the target text. Another technique used by the

translator is established equivalence to translate source text pisang into

banana in target text. The last technique used by the translator is literal

translation to keep the source text structure closely, but still consider the

target text grammatical structure. It can be seen on the target text, the word

„ice cream‟ is placed in the end of sentence.

Example 2:

Naturalization, transference, expansion and established equivalent

13/OS-MD/ m.14

ST: Sop pedas sari laoet jang berisi aneka seafood, djamoer, tomat,

daoensereh dan daoen ketoembar

TT: Hot and sour soup contain with seafood, mushrooms, lemon grass,

tomatoes and corianders

There are four translation techniques applied on this translation.

Naturalization is used by the translator to naturalize sop into soup and

tomat into tomato in the target text. Transference is also used to borrow

the word seafood from source text. Another technique used by the

translator is expansion. It can be found on the word „sour’ in the target

text. The aim of the translator adds the word „sour‟ is to give more

information about the taste of the dish. The last technique used is

established equivalent to translate djamoer into mushroom, daoun sereh

into lemon grass and daun ketumbar into corianders in target text.

43

There are 4 data or 5% of all data which are translated using

quadruplets technique.

9. Quintuplets

Quintuplets is a translation technique done by combining five

translation techniques.

Example:

Expansion, functional equivalent, cultural equivalent, established

equivalent, literal translation

36/OS-MD/ m.40

ST: Daging sapi masak boemboe rempah, tjabai hidjaoe, tjabai merah,

belimbing woeloeh, dan djahe

TT: Sliced beefs stew in stock with herbs, carambola, green chili, red

chili, ginger

The translator applies five translation techniques on the translation.

The first technique is expansion to expand the word beef into sliced beef

on the target text. The second technique is functional equivalent to

particularize masak into stew. The translator translates masak into more

specific cooking method that is stew instead of translated it into „cooked‟.

The translator also uses cultural equivalent to translate belimbing woeloeh

into carambola since there is no equivalent term on the target text.

According to Alamendah.org belimbing woeloeh or belimbing wuluh is

buah yang memiliki rasa asam yang kaya khasiat sering digunakan

sebagai bumbu masakan dan campuran ramuan jamu. While, carambola is

44

a golden-yellow juicy fruit with a star-shaped cross section, also called star

fruit (Oxford Dictionary).

Picture 4.1 Belimbing wuluh Picture 4.2 Carambola

On the pictures above, belimbing woeloeh is totally different from

carambola. The translator overcomes this cultural gap by finding the

closest equivalent of belimbing woeloeh and translates it into carambola in

target text.

Another technique used by the translator is established equivalent.

This technique is used to translate some terms based on the dictionary;

rempah is translated into herbs, tjabai hidjaoe is translated into green

chili, tjabai merah is translated into red chili and djahe is translated into

ginger. Literal translation technique is also used by the translator modify

the grammatical structure of the translation.

There is only 1 data or 1.3 % of all data which is translated using

quintuplets technique.

Based on the results above, there are 9 translation techniques found in this

analysis. The couplets technique is the most translation technique which is

frequently used by the translator in translating the dishes in the book menu of

Omah Sinten. There are 35 data (from 79 data) translated using this technique.

Different with previous research, on Dyah Ayu‟s research there are 10 translation

45

techniques found on her research. The 10 translation techniques are translation by

more general word, translation by addition, translation by cultural substitution,

translation by considering food‟s taste, translation by considering the food‟s

ingredients, translation by considering food‟s taste and ingredients, translation by

considering the food processing, translation by considering how the food is

served, translation by using loan word and explanation, and translating using a

loan word and omission.

The difference of this research and Dyah Ayu‟s research is in the way how

to analyze the translation technique. In this research, the researcher applies

translation techniques based on Newmark theory without develop the finding of

the translation techniques. Meanwhile, in Dyah Ayu‟s research, the translation

techniques found are developed particularly based on Mona Baker theory. It can

be seen on the result of Dyah Ayu‟s research; translation by considering food‟s

taste, translation by considering the food‟s ingredients, translation by considering

food‟s taste and ingredients, translation by considering the food processing and

translation by considering how the food is served.

B. The Translation Quality Assessment of Omah Sinten Menu.

The second discussion in this chapter discusses about the translation quality

of Omah Sinten menu. The analysis of translation quality includes the accuracy,

the acceptability, and the readability of the translation.

46

1. Accuracy

The translation accuracy assessment in the translation of Omah

Sinten menu is divided into three categories; accurate translation, less-

accurate translation and inaccurate translation. Here the findings of

translation quality in terms of accuracy:

1.1 Accurate

The data are considered accurate when the meaning or term of

the dish in the source text is correctly conveyed in the target text.

Below are the examples of accurate translation:

Example 1:

39/OS-MD/ m.43

ST: Nasi goreng berisikan dengan oedang, coemi dan kakap

TT: Fried rice contain with shrimp, calamari and snapper

On the example above, the message of the source text is to

inform about a dish which the main ingredient are rice and many types

of seafood. This translation is considered accurate because all of the

terms in source text such as: nasi goreng, oedang, coemi and kakap

are translated correctly in the target text. Those terms are translated

into fried rice, shrimp, calamari and snapper. Coemi is translated

into calamari. According to kamusbahasainggris.com, the translation

of coemi or cumi is squid. Calamari is categorized accurate because

the term of „squid‟ is inappropriate to use on the book menu of a

restaurant.

47

Another example is provided as follows:

Example 2:

27/OS-MD/ m.28

ST: Ikan bawal bakar boemboe komplit

TT: Grilled pomfret fish toss on traditional spices

This translation is categorized accurate because the terms in the

source text are translated well. On this translation, boemboe komplit

does not exist in the target text‟s culture. Boemboe komplit is Javanese

seasoning made from various traditional herbs and used to marinade

fish, meat or beef. The translator overcomes this cultural gap by

changing different term in the target text. As the result, boemboe

komplit is translated into traditional spices in the target text.

Another consideration to categorize this datum as accurate

translation is ikan bawal bakar translated correctly in target text into

grilled pomfret fish. Based on Kamus Besar Bahasa Indonesia, ikan

bawal is ikan laut yang enak dimakan, badannya pipih, kulitnya agak

kasar bersisik halus. While, pomfret fish is “a deep-bodied fish of

open seas, which typically has scales on the dorsal and anal fins”

(Oxford Dictionary).

1.2 Less-Accurate

The data is considered less-accurate if the meaning or term of

the dish in the source text is mostly conveyed in the target text. Below

are the examples of less accurate translation:

48

Example 1

05/OS-MD/ m.05

ST: Olahan tahoe dan ikan teri jang ditjampoer dengan teloer dan

terigoe

TT: Mixed tofu and fish with eggs dressed in flour

There are many cultural terms in the source text such as tahu,

ikan teri, teloer and terigoe. This datum belongs to less-accurate

because the translator generalizes ikan teri into fish. Ikan teri is ikan

laut kecil-kecil, tergolong marga Stolephorus dan dapat dimakan

(Kamus Besar Bahasa Indonesia).

Fish cannot represents the whole meaning of ikan teri. The term

of „fish‟ is too general in the target text. Therefore, it will be better if

ikan teri translated specifically into „anchovy‟ on the target text. The

term of „anchovy‟ does exists in target text. According to Oxford

Dictionary, „anchovy‟ is “a small shoaling fish of commercial

importance as a food fish and as bait. It is strongly flavored and

usually preserved in salt and oil”.

Another example of less-accurate is provided as follows:

Example 2

20/OS-MD/ m.21

ST: gado-gado

TT: Mix traditional Indonesian vegetables

49

The translator translates Gado-gado by explaining the dish into

mix traditional Indonesian vegetables. This translation is considered

less-accurate because the translator does not explain complete

information about gado-gado. According to www.mediterrasian.com

gado-gado is “a classic Indonesian salad made with vegetables and

sliced boiled eggs, served with a luscious peanut sauce”.

By comparing the translation and the definition of gado-gado

above, there are some lack information on the translation such as the

dish contains sliced boiled eggs and served with peanut sauce.

1.3 Inaccurate

The data is considered accurate if the meaning or term of the

dish in the source text is not correctly conveyed in the target text.

Below are the examples of inaccurate translation:

Example 1:

32/OS-MD/ m.33

ST: Bebek panggang boemboe opor

TT: Duck stew on coconut milk

The cultural terms in this translation are translated well by the

translator; bebek is translated into duck and boemboe opor is

translated into coconut milk. Boemboe opor does not exist in the

target text culture. The translator overcomes this cultural gap by using

different perception in target text. According to masakmemasak.com,

opor is “a chicken cooked in coconut milk, spice mixture includes

50

galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander,

cumin, candlenut, garlic, shallot, and pepper”. Thus, the idea of

boemboe opor is „the spice of opor’. In this case, the translator only

put the main ingredient of boemboe opor that is „coconut milk‟ and it

can represent the idea of boemboe opor. The datum is categorized as

inaccurate translation because the translator translates panggang into

stew. Stew means “a dish of meat and vegetables cooked slowly in

liquid in a container that has a lid” (Oxford Dictionary). Meanwhile,

the meaning of panggang is dipanaskan (dimasak) di atas bara api

(Kamus Besar Bahasa Indonesia). The term of panggang is not

conveyed correctly in the target text. The translator should translate

panggang into „grilled‟.

Another example of inaccurate is provided as follows:

Example 2:

25/OS-MD/ m.26

ST: Bistik ikan salem bakar dengan saoes krim lemon dihidangkan

dengan sajoeran dan kentang goreng

TT: Grilled of salmon served with vegetables, potatoes and cream

sauce

On this translation, the translator omits some words from the

source text. Kentang goreng is translated into potato (goreng is

omitted) and saoes krim lemon is translated into cream sauce (lemon

is omitted). The impacts of this omission is not only reducing the word

51

in the target text, but also reducing the message from the source text.

As the consequence, the translation is not accurate. Incorrect

translation in target text is another reason to put this datum as

inaccurate category, for example in translating salem into salmon.

Salem is different from salmon. The difference is on their habitat.

Salem lives on the sea, while salmon lives on the river. The taste and

the texture of those fishes are also different.

All data which belong to each category; accurate translation,

less-accurate translation and inaccurate translation can be found in

tables provided in the appendices.

2. Acceptability

The translation acceptability is also divided into three categories;

acceptable translation, less-acceptable translation and unacceptable

translation.

2.1 Acceptable

The translation is considered acceptable if the translation of the

dish sounds natural for the target readers and feels like the original

composition in the target language text; it is grammatically correct in

the target language and the dictions used are suitable for the target

language culture. The examples of acceptable translation are provided

as follows:

Example 1

31/OS-MD/ m.32

52

ST: Ajam goreng boemboe sereh

TT: Crispy fried chicken with lemongrass spice

This translation considered acceptable because the translation

sounds natural for the target readers and grammatically correct. It can

be found in the translation of ayam goreng translated into crispy fried

chicken and boemboe sereh translated into lemongrass spice. The

translator has made good decision in choosing the diction of boemboe

into „spice‟ instead of flavor or seasoning. Besides, the translation is

also appropriate with the target text language‟s principles.

Another example of acceptable translation is provided as

follows:

Example 2

37/OS-MD/ m.41

ST: Sop iga bening

TT: Clear rib soup

On the example above, sop iga bening is translated into clear

rib soup. This translation is categorized as acceptable because the

translation is commonly used. According to Kamus Besar Bahasa

Indonesia, iga means “tulang yang pipih dan melengkung di bagian

dada yang bersambung dengan tulang dada dan punggung untuk

melindungi rongga dada dan tulang rusuk.” Meanwhile, rib is “each

of series of slender curved bones articulated in pairs the spine, to

protecting the thoracic cavity and its organs” (Oxford Dictionary).

53

Based on those definitions, the term of „rib‟ can be categorized as

acceptable translation. The correct grammatical structure on the target

text is also another consideration to put this datum on acceptable

category.

2.2 Less-Acceptable

The translation is considered less-acceptable if the translation of

dish seems natural for the target language readers. Less natural also

means that the dictions, sentence structure, and grammatical structure

are rarely used or less appropriate in the target language culture.

Below are the examples of less-acceptable translation:

Example 1

43/OS-MD/ m.47

ST: Bakmi goreng dengan bakso, oedang, teloer favorite PB XI

TT: Fried noodles with meatballs, shrimp, eggs favorite PB XI

On this translation, all of the ingredients are translated well by

the translator, but there are two problems which make this datum

categorized as less-acceptable translation; the use of unfamiliar term

in target text and the grammatical mistake. The use of unfamiliar term

in target text can be seen from the term of favorite PB XI which is

transferred without any changes in the target text. The term of PB XI

does not exist in the target text. PB XI means the Eleventh

Pakubuwono, he is the eleventh king of Kasunanan Palace of

54

Surakarta. The translation will sound better if PB XI is omitted in

target text.

The second problem is the grammatical mistake on the target

text. The use of plural word in the terms of noodles, meatballs and

eggs are not necessary in target text. It should be translated into

noodle, meatball and egg only. However, the message of source text is

conveyed in the target language.

Another example of less-acceptable translation is provided as

follows:

Example 2

06/OS-MD/ m.06

ST: Tjampoeran sajoeran mentah jang disadjikan dengan sambal

kelapa

TT: Mix Indonesian raw vegetables toss on spicy peanut coconut

sambal

The translation belongs to less-acceptable translation because

the translator uses unfamiliar diction and the grammatical mistake in

target text. The translator translates sambal kelapa into spicy peanut

coconut sambal. On this translation, Sambal kelapa is expanded in

target text because the translator wants to add some important

information about the dressing; „the dressing‟s taste is spicy and made

from peanut and coconut‟. The problem in the translation is the term

of sambal is kept in target text. According to Kamus Besar Bahasa

55

Indonesia, sambal is makanan penyedap yang dibuat dari cabai,

garam, dan sebagainya yang ditumbuk, dihaluskan dan sebagainya.

Sambal does not exist in target text and it is not suitable to target

text‟s culture. Another reason which makes this translation belongs to

less acceptable translation is the grammatical mistake. Because the

type of the source text is passive sentence, the word mix and toss

should be translated into „mixed‟ and „tossed‟.

2.3 Unacceptable

The translation is considered unacceptable if the translation of

the dish does not sound natural for the target language readers. It

means that the dictions and the grammar used are not commonly used

in the target text culture. Below are the examples of unacceptable

translation:

Example 1:

26/OS-MD/ m.27

ST: Goerame kering

ST: Fried gurami

The translation belongs to unacceptable translation because the

word gurami sounds unfamiliar for the target readers. According to

Kamus Besar Bahasa Indonesia, gurame is ikan air tawar yang

bersisik, biasanya dibudidayakan di empang dan enak dimakan. The

translator only naturalizes goerame into „gurami’ without providing

any explanation and it causes confusion to the target reader.

56

Another example of unacceptable translation is provided as

follows:

Example 2:

62/OS-D/m.32

ST: Sambal Terasi

TT: Sambal

Sambal terasi is Indonesian condiment, made from terasi. Terasi

is a paste of dries, fermented shrimp. Thus, sambal terasi means shrimp

paste chili sauce. On this translation, sambal terasi is only translated

into „sambal’ because terasi does not exist on the target language‟s

culture. This datum is considered unacceptable because the target

readers are unfamiliar with the term of sambal. Therefore, it will be

better if the term of sambal terasi is described on the target text.

All data which belong to each category; acceptable translation,

less-acceptable translation and unacceptable translation can be found in

tables provided in the appendices.

3. Readability

The readability aspect is divided into three categories; readable

translation, less-readable translation and unreadable translation.

3.1 Readable

The translation is considered readable if the translation of the

dish can be read and understood easily by the target readers. It means

that the respondents can retell all the message of the sentences fluently

57

without any difficulties. Below are the examples of readable

translation:

Example 1:

42/OS-MD/ m.46

TT: Wok fried flat noodles, vegetables, chicken, ground peanut and

dark soy sauce

This translation is considered readable because the readers are

able to understand the sentence easily. It is shown by the translator‟s

way to choose each word that is familiar or commonly used by the

target readers. The sentence structure also affects the readability of the

translation because the translator restructures the sentence and omits

some words which are unnecessary in target text.

The readability test shows that all of respondents could retell the

idea of the whole sentence fluently without any difficulties. They are

able to mention the ingredients and the presentation of the dish.

Another example of readable sentence is provided as follows:

Example 2:

51/OS-MD/ m.59

TT: Banana with chocolate, vanilla and strawberry ice cream

The translation is considered readable because the translation

uses simple language and can be understood easily by the respondents.

It can be seen that the translation contains of terms which are

commonly used in the target text culture.

58

The readability test shows that the respondents could retell the

sentence clearly and got the idea of the sentence. According to the

respondents, the menu is familiar in their country. From the

ingredients, the respondents could easily guess that the name of the

dish is „banana split‟.

3.2 Less-Readable

The translation is considered less-readable if the target readers

had some problems in understanding the message of the dish; needs a

long time to get the idea of the sentence, and do not mention the

important parts of the sentence. Below are the examples of less-

readable translation:

Example 1:

01/OS-MD/ m.01

TT: Ground beef satays

This translation is considered less-readable because there is a

part of the sentence which is unfamiliar. It makes the readers difficult

to understand of what the sentence means. The term of satays is

considered unfamiliar because the term does not exist in the target text.

From the three respondents, there is only a respondent

understanding the idea of satay. Meanwhile, the other respondents are

difficult in retelling the sentence. The two respondents only understand

the idea of „ground beef‟ and do not understand the meaning of satay.

Both of them stated that the term satay does not exist in their country.

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Another example of sentence belongs to less-readable category

is:

Example 2:

49/OS-MD/ m.57

TT: Fresh Bananas wrapped in a crispy flour seasoning and delicious

served with cheese on top and cherry fla.

The sentence is considered less-readable because it can be seen

that there is a part of the sentence which is complicated and difficult to

understand “and delicious served with cheese on top and cherry

fla”.

According to the readability test, all respondents find it a little

bit hard to understand the translation when they read once. The

problem is on the structure of the sentence. The word „delicious‟ is put

on the wrong place, it should be placed before „fresh bananas‟.

Another problem is on the term of cherry fla. All of the respondents

are not familiar with the term. Although the translation contains

complicated structure and unfamiliar term, the respondent still

understand the message after they read more than once.

3.3 Unreadable

The translation is considered unreadable if the target readers

cannot understand the dish well. The target readers cannot retell the

sentence or retell the sentence out of context. Below are the examples

of unreadable translation:

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Example 1:

26/OS-MD/ m.27

TT: Fried gurami

The translation is considered unreadable because there is a term

gurami which make the readers difficult to understand what the dish

is. Based to the readability test done by the researcher, all of the

respondents cannot explain the dish. Gurami is a new term for the

respondents. They only understand on the term of „fried‟ and cannot

understand the main ingredient of the dish.

Another example of translation belongs to unreadable category

is:

Example 2:

09/OS-MD/ m.10

TT: Setup macaroni

The translation is considered unreadable because the term setup

is complicated for the respondents. Based in the readability test done

by the researcher, the term of „setup‟ is ambiguous for the respondents.

There is no problem in the term of „macaroni‟ because the term is

familiar for them. All respondents could not retell the idea of the dish.

One of the respondents stated that she as no idea about the cooking

method used to cook the macaroni.

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All data which belong to each category; readable translation,

less-readable translation and unreadable translation can be found in

tables provided in the appendices.

C. Discussion

This part of the research discusses the result research analysis in the

previous sub-chapter which contains of translation techniques applied in

translating dish in the menu of Omah Sinten and the impacts of the techniques

used to the translation quality in terms of accuracy, acceptability and the

readability.

1. The Impacts of translation techniques on the accuracy level in the

translation of Omah Sinten menu.

This section explains the correlation between the translation

techniques and the translation qualities on the accuracy level. The

translation techniques which are employed by the translator brings an

impact to the accuracy of the translation. The translation considered

accurate because there are only 8 data (10.1%) considered as less accurate

translation and 4 data (5%) are considered as inaccurate translation. There

are 6 translation techniques produce accurate translation; naturalization

technique, transference technique, functional equivalent technique,

established equivalent technique, quadruplets technique and quintuplets

technique. Naturalization technique produces accurate translation as

shown on datum 75 (sate is naturalized into satay). Transference technique

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produces accurate translation because there is no equivalent in target text

and force the translator to borrow source language word as in translating

setoep macaroni. The translator particularizes Djenang into „rice

porridge‟, nasi putih into „steamed rice‟, lontong into „rice cake‟ and

generalizes Sajoer jepan into „vegetables‟, ikan asin djambal into „salted

fish‟, kroepoek and emping into „crackers‟. Those words are translated

accurately using functional equivalent technique. All of the data in datum

44, 53, 57, 58, 64, 73, 76 are considered accurate because the translations

are suitable to the translation of Bahasa-English dictionary. Other

techniques which produce accurate translation are quadruplets and

quintuplets technique.

Observing the impact of translation techniques on the translation

qualities on the accuracy level, some factors which make the translation

less-accurate and inaccurate are found. The first is the use of improper

term on the target text. In translating dish, the translator has to master

cooking terms of target text culture and has experienced in translating

menu. In the datum number 14 as the example, the translator translates

sooen into „vermicelli noodles‟. The term of „vermicelli noodle‟ is rarely

used in the target text culture. The suitable translation of sooen is „glass

noodles‟. Based on the kamusbahasainggris.com, the translation of

vermicelli is bihun or sohun (sooen). The translation of vermicelli noodle

is suitable based on the dictionary, but the proper translation of sooen is

„glass noodle‟. It proves that knowing source and target text language is

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not enough in translating a menu. The translator has to master source and

target text culture.

The second factor is the incomplete information in target text. In this

case, the translator omits some terms from the source text, for example in

the datum 10 and 65. On datum 10, the translator translates Roti lapis

dengan isi ajam, toena dan selada sajoeran into „white breads contain

with chicken, tomato, green curly‟. There are three translation techniques

used by the translator in the text. One of the techniques is reduction

technique to omit the word toena in the target text. This technique makes

the translation inaccurate because toena is one of the ingredients of the

dish. Same case can be found on datum 65; the source text kentang goreng

is translated into „potatoes‟. The translator applies reduction technique to

omit the word goreng on target text. By translating it into „potatoes‟, the

translation becomes less-accurate because the meaning of „potatoes‟ is too

general for the target readers. On the target text culture, there are various

cooking method to cook potato such as, fried potato (french fries), mashed

potato and steamed potato.

The last factor which makes the translation inaccurate is the

incorrect translation as seen on datum 25 and 32. On datum 25, the

translator translates bistik ikan salem bakar dengan saoes krim lemon

dihidangkan dengan sajoeran dan kentang goreng into „grilled of salmon

served with vegetables, potatoes and cream sauce‟. The term of salem is

translated into „salmon‟ in target text. In fact, those are different types of

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fish. Similar mistake can be found on the datum 32. The translator

translates bebek panggang boemboe opor into „duck stew coconut milk‟.

This translation is considered inaccurate since the term panggang is

translated into „stew‟ in target text. It will be better if the term of

panggang is translated into „grilled‟ in the target text.

2. The Impacts of translation techniques on the acceptability level in the

translation of Omah Sinten menu

This part discusses the correlation between the translation techniques

and acceptability. Comparing with the accuracy aspect, an accurate

translation does not guarantee it‟s acceptable, readable and vice versa. It is

because the acceptability is related to producing a natural expression in

target text language which is different from the concept of accuracy. The

translation is called acceptable if the translation of dish sounds natural, it

is grammatically correct in target language, it is familiar to the target

readers and the dictions used are suitable in the target text culture.

There are only 39 data (49.4%) of 79 data considered acceptable

translation. The techniques which produce acceptable translation are

naturalization, functional equivalent and established equivalent. The data

which are translated using those techniques considered acceptable because

the translations are not containing complicated structure and in the form of

phrase and word. For example on datum 68 and 69, functional equivalent

is used to generalize emping into „crackers‟ and ikan asin djambal into

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„salted fish‟. Those data belong to acceptable translation because the

translations are suitable to the indicators of the acceptable translation. The

terms of „crackers‟ and „salted fish‟ are familiar for the target readers.

Moreover, there is no grammatical mistake on those translations. Another

example of acceptable translation are tempe goreng translated into „bean

cakes‟ and ayam goreng translated into „fried chicken‟. Those data are

translated using established equivalent.

There are 34 data (of 79 data) considered as less-acceptable

translation and 6 data considered as unacceptable translation. Less-

acceptable translation is found on the translation which have long sentence

and require more than a translation technique. For example on datum 30,

Ikan kakap dimasak dengan boemboe tengkleng khas solo is translated into

„red snapper stew in coconut milk and traditional spice‟. On this

translation, the translator failed to reconstruct the grammatical structure on

the target text. There are two translation techniques used; the first is

functional equivalent technique to particularize the word kakap into „red

snapper‟ and masak into „stew‟ and the second is cultural equivalent

technique to overcome the cultural gap in translating bumbu tengkleng

khas solo into „coconut milk and traditional spice‟. The source text is in

the form of passive sentence, but dimasak is translated into „stew‟. It

should be translated into „stewed‟. Another grammatical mistake is found

in the use of singular word on translating boemboe into „spice‟. It should

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be translated into „spices‟. Although the translation is categorized as less-

acceptable, the respondents still understand the idea of the dish.

Different from less-acceptable translation problems, the data which

considered as unacceptable translation are caused by the unfamiliar term

on the target text (although there is no grammatical mistake in the target

text and the data are in the form of short sentence, phrase and word). The

cultural gap between source and target text culture cannot be handled by

the translator, for example on the datum 09, 26, 45, 60, 61 and 62. On the

datum 09, 26, 45 and 60; setup macaroni, gurami, golong and sambal are

transferred without any change on the target text. It causes the target

readers difficult to understand the idea of those dishes. Setoep macaroni

and golong will be better translated using descriptive equivalent technique

to explain the dish. Meanwhile, gurami and sambal can be translated well

using cultural equivalent or functional equivalent technique. Similar case

can be seen on the datum 61 and 62. Sambal penjet and sambal terasiare

translated into „sambal‟. On those translations, the translator uses two

translation techniques; reduction and transference. Reduction is used to

omit the word penjet (on the datum 61) and terasi (on the datum 62) and

transference technique is used to borrow the word sambal from the target

text.

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3. The Impacts of translation techniques on the readability level in the

translation of Omah Sinten menu

This part discusses the correlation between the translation techniques

and the qualities in term of readability. There are 64 data (81%)

categorized as readable translation. Naturalization, functional equivalent,

descriptive equivalent, established equivalent, and quintuplets technique

produce readable translation because the dish can be understood by the

target readers; it means that they can retell all the idea of the dish fluently

without any difficulties. Moreover, the characteristic of those techniques is

domestication. It is a strategy to make the translation sounds familiar for

the target readers. By using this strategy, strange expressions from source

language are converted into familiar expressions for the target readers. It

can be seen on the datum 46, 67, 68, 69, 72, 74 and 79 which do not exist

on the target text culture and can be successfully translated using this

functional equivalent technique. There is no problem for the target readers

to understand those translations. All of the readable data are translated

using target text oriented strategy.

There are 9 data (11.4%) considered as less-readable translation and

6 data (7.6%) considered as unreadable translation. The data which

considered less-readable are caused by two factors. The first, the diction

which are rarely used in the target language culture, for example on the

datum 01, 10 and 11. On datum 01, the respondents find it difficult to

understand the word „satay‟ (translation of sate), Meanwhile, on the datum

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10 and 11 the respondents are difficult to understand the word „green

curly‟ (translation of selada). Those translations are rarely used in the

target language culture but the idea of the dishes can be understood by the

respondents. The second factor is the cultural term which is not translated

in the target text, for example on the datum 43. PB XI does not exist in the

target language culture and the target readers are not familiar with the term

of PB XI. It causes the respondents have to think twice to understand the

idea of the dish. Another example can be found in the datum 06, the term

sambal is not translated by the translator.

The data which are considered unreadable data are mostly found in

the form of word or phrase and contain foreign terms for the target readers.

It can be seen in the datum 09, 26 and 45. The translations are in the form

of phrase and contain unfamiliar term for the target readers. The

respondents only catch the idea of „macaroni‟ (datum 09), „rice‟ (datum

26) and „fried‟ (datum 45). They cannot understand the terms which are

not translated such as setup (datum 09), golong (datum 26) and gurami

(datum 45). All of unreadable translations are caused by the cultural terms

which are not translated on the target text.

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CHAPTER V

CONCLUSION AND RECCOMENDATION

According to the problem statements in this research, the researcher draws

two points to be concluded. They are how the dishes in the menu of Omah Sinten

are translated into English and how the accuracy, the acceptability and the

readability of the translation are.

This chapter is divided into two sub-chapters. The first is conclusion

containing the results of the research. The second is recommendation containing

suggestions for those who are interested in a similar subject.

A. Conclusion

There are 9 translations techniques found in translating dishes in the

book menu of Omah Sinten. The translation techniques found in the

translation can be listed as follows:

- Naturalization technique covers 1 data (1.2%) from all of the data

- Transference technique covers 2 data (2.5%) from all of the data

- Functional Equivalent technique covers 7 data (8.9%) from all of

the data

- Descriptive Equivalent technique covers 4 data (5.1%) from all of

the data

- Established Equivalent technique covers 7 data (8.9%) from all of

the data

- Couplets technique covers 35 data (43.2%) from all of the data

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- Triplets technique covers 18 data (22.7%) from all of the data

- Quadruplets technique covers 4 data (5%) from all of the data

- Quintuplets technique covers 1 data (1.2%) from all of the data

From the results above, it can be seen that couplets technique is the

most translation techniques which is frequently used by the translator in

translating the dishes in the book menu of Omah Sinten.

Dealing with the accuracy aspect, the translation of Omah Sinten

menu tends to be accurate due to 67 out of 79 data are accurate, 8 out of 79

data are less-accurate and 4 out 79 data are inaccurate. For the

acceptability aspect, the translation of Omah Sinten menu tends to be less-

acceptable due to the findings of translation quality which has less-

aceptable data (34 out of 79 data) and unacceptable data (6 out of 79 data)

are more than the acceptable data (39 out of 79 data). Meanwhile, from the

readability aspect, the translation of Omah Sinten menu tends to be

readable due to 64 out of 79 data are readable, 9 out of 79 data are less-

readable and 6 out of 79 data are unreadable data.

Since the techniques used have an impact to the various results of the

translation quality, it can be said that techniques in translating the dishes

cannot be seen as the only parameter to determine the translation quality of

the topic discussed. The techniques in translating the dishes are essentially

used as a tool to help the translator find the most accurate, acceptable and

readable translation in target text.

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B. Recommendation

Understanding the discussion and the research findings in the

previous chapter, the researcher would like to give recommendation to

some parties:

1. The translator

Translating menu is a difficult task for the translator because a

dish contains various cultural terms. Knowing the source and target

language culture are important for the translator. It is proven from the

result of this research that the accurate translation does not guarantee

its acceptable and readable translation or vice versa.When a cultural

term on the source text does not exist on the target text, it will be better

to consider the acceptability and readability instead of considering the

accuracy of the cultural terms because the text characteristics in the

menu should be simple and easyto be understood. Functional

equivalent, cultural equivalent and descriptive equivalent technique are

the best techniques to deal with cultural gap between source and target

language culture.

As found in the chapter IV, the domestication strategy is a proper

method in translating menu. The impacts of the use domestication

strategy are different from the foreignization strategy in terms of

translation quality. The foreignization strategy tends to introduce the

new culture for the target readers, meanwhile in domestication strategy

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the unfamiliar term is converted into familiar term for the target

readers.

2. The translation studies

In translating bilingual menu, it is suggested to find out the

suitable translation techniques to translate cultural terms. Sometimes,

one of the three aspects of translation quality have to „sacrificed‟

becausecultural terms on source language are not always available on

the target language culture. When the definition of a term is not

indentified on a dictionary, it will be better to use the most equivalent

term which exist on target language culture. Although the translation is

less-accurate, but it still can be accepted and understood by the target

readers.

3. The other researchers

The researcher hopes that the results of this research can give

benefits for other researchers who are interested in the same topic. It is

suggested for other researchers to analyze translation of menu from

English to Indonesian; it can be taken from international hotel or

restaurant which serves western dishes. When a western English menu

is translated into Indonesian, the translation will use different

translation techniques. It is because the western dishes are more

popular than Javanese dishes.

The last suggestion, considering the techniques used in this

research are based from Newmark and Molina and Albir techniques, it

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is suggested for the other researchers to include another translation

techniques based on another experts.