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