HEPPY EGRETTA, 121012031 (2017) AN ANALYSIS OF TRANSLATION INDONESIAN-ENGLISH RESTAURANT MENU IN THREE-STAR HOTELS IN SURABAYA. Skripsi thesis, Universitas Airlangga.

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Abstract

Translation consist of reproducing in the receptor language that closest natural equivalence of the source of language message in two sides, first in terms of meaning and secondly in terms of style. Since translating menu concerns culture specific concepts, the translator should avoid inappropriate terms that may be misunderstood by the readers. In translating the menu of Indonesian food into an English form it has to have an equivalence meaning. Translation menu from Indonesian into English becomes a complex problem because there are a few names in Indonesian menu which contain culture elements and sometimes it cannot be interpreted directly. Translation menu is supposed to be easy reading for natives and foreigners. So that, the reader who knows the target language can get the meaning of the menu and they will not confused if the source language influenced by the target language. This study focused on translation procedures and the equivalence of the target language by the theory of translation procedures by Vinay and Darbelnet (1973) and the theory by Nida (1982). In this paper there are five samples of menu taken from each five restaurant in hotel in Surabaya Centre. The purpose of this study is to help the translator make an equivalence translation in order to help the reader get the information correctly. Especially in a traditional Indonesian food menu which has its own characteristics and various distinctive flavors that can not be interpreted directly or literally into another language.

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