viii

ABSTRAK

TERJEMAHAN KATA KERJA MEMASAK DALAM

“100 MAKANAN TRADISIONAL INDONESIA”

KE DALAM BAHASA INGGRIS

The Translation of Cookery Verbs in 100 Makanan Tradisional Indonesia

into English adalah judul dari penelitian ini. Penelitian penerjemahan ini

berdasarkan fenomena yang muncul bahwa teks masakan telah berkembang

menjadi genre yang luas dengan beragam penulis, materi, dan gerai komunikatif.

Ada dua faktor penting dalam penerjemahan, yaitu faktor linguistik yang

mencakup kata, frase, klausa dan kalimat dan faktor non linguistik yang

mencakup pengetahuan budaya pada budaya sumber dan bahasa target.

Dua masalah yang muncul yaitu: jenis prosedur terjemahan apa yang

diterapkan dalam terjemahan 100 Makanan Tradisional Indonesia ke Bahasa

Inggris? Dan bagaimana kata kerja memasak dipetakan saat diterjemahkan ke

bahasa Inggris? Data yang diambil dari satu buku masak Indonesia (SL) beserta

terjemahannya ke dalam buku resep bahasa Inggris (TL) digunakan sebagai

sumber data. Buku masak Indonesia yang digunakan sebagai sumber data adalah

"100 Makanan Tradisional Indonesia". Penelitian ini menggunakan metode

kualitatif.Prosedur terjemahan yang diajukan oleh Vinay dan Darlbenet (2000)

digunakan untuk menganalisis kata kerja bahasa Indonesia memasak dalam

penelitian ini. Teori NSM yang diajukan oleh Wierzbicka (1996) memberikan

penjelasan komprehensif dalam kedua bahasa tersebut.

Hasil penelitian ini menunjukkan bahwa kompleksitas makna dan

karakteristiknya dapat dipetakan untuk mengetahui tidak hanya terjemahan yang

paling dekat yang setara dengan kata kerja bahasa Inggris dari makna memasak

dalam bahasa Inggris, tetapi juga untuk mengetahui alasan mengapa karakteristik

dari Makna yang dianggap setara juga berbeda dalam waktu bersamaan.

Kata kunci: terjemahan, kata kerja memasak dan NSM

ix

ABSTRACT

THE TRANSLATION OF COOKERY VERBS IN

“100 MAKANAN TRADISIONAL INDONESIA” INTO ENGLISH

This study entitled The Translation of Cookery Verbs in 100 Makanan

Tradisional Indonesia into English. This translation study based on the

phenomenon appeared that the cookery text has developed into a broad genre

with a great variety of authors, subject matter, and communicative outlets.

There are two important factors in translation, they are linguistics factor

that cover words, phrases, clauses and sentences; and non-linguistics factor

that cover the cultural knowledge on both source and target language culture.

It raised two problems namely: what types of translation procedures are

applied in the translation of 100 Makanan Tradisional Indonesia into English? And

how cookery verbs are mapped when translated into English? The data was

taken from one Indonesian cookbook (SL) along with its translation into

English cookbook (TL) was used as the data source. The Indonesian cookbook

was used as the data source is “100 Makanan Tradisional Indonesia”. This

research applied qualitative method. There are procedures of translation

proposed by Vinay and Darlbenet (2000) used to analyze the cooking

Indonesian verb in this study. The NSM theory proposed by Wierzbicka (1996)

gave the comprehensive explanation in both languages.

The result of this study showed that the complexity of meaning and its

characteristics can be mapped in order to find out not only the closest translation

equivalents for the Indonesian verb of cooking meanings in English, but also to

find out the reasons why the characteristics of the meanings which are

considered equivalent are also different in the same time.

Keyword: translation, cookery verbs and NSM

x

TABLE OF CONTENTS

INSIDE COVER ............................................................................................................. i

DEGREE REQUIREMENT SHEET ............................................................... ii

APPROVAL SHEET ........................................................................................ iii

BOARD OF EXAMINER SHEET .................................................................. iv

STATEMENT OF FREE PLAGIARISM ........................................................ v

ACKNOWLEDGEMENT ................................................................................. vi

ABSTRAK ....................................................................................................... viii

ABSTRACT ........................................................................................................ ix

TABLE OF CONTENTS ................................................................................... x

LIST OF TABLES ............................................................................................ xii

LIST OF ABBREVIATIONS ........................................................................ xiii

CHAPTER I

INTRODUCTION 1.1 Background of Study ............................................................................... 1

1.2 Problems of the Study .............................................................................. 7

1.3 Objective of the Study ............................................................................... 8

1.3.1 General Objective ..................................................................................... 8

1.3.2 Specific Objective .................................................................................... 8

1.3.3 Academic Objective .................................................................................. 9

1.4 Significance of the Study .......................................................................... 9

1.4.1 Academic Significance.............................................................................. 9

1.4.2 Practical Significance ............................................................................. 10

1.5 Scope of Study ........................................................................................ 11

CHAPTER II

LITERATURE REVIEW, CONCEPTS, THEORITICAL

FRAMEWORK, AND RESEARCH MODEL

2.1 Literature Review ................................................................................... 12

2.2 Concepts ................................................................................................. 16

2.2.1 The Concept of Mapping ......................................................................... 17

2.2.2 The Concept of Cookery Verbs ............................................................... 18

2.2.3 The Concept of Meaning ......................................................................... 20

2.2.4 Translation ............................................................................................... 22

2.3 Theoretical Framework ........................................................................... 23

2.3.1 Translation Procedure ............................................................................. 25

2.3.2 The Natural Semantic Metalanguage (NSM) .......................................... 28

2.4 Research Model ....................................................................................... 32

xi

CHAPTER III

RESEARCH METHOD

3.1 Research Approach ................................................................................ 34

3.2 Data Source ............................................................................................. 34

3.3 Method and Technique of Collecting Data ............................................. 35

3.4 Method and Technique of Analyzing Data ............................................. 36

3.5 Method and Technique of Presenting Result .......................................... 37

CHAPTER IV

FINDING AND DISCUSSIONS

4.1 Preparation of Cooking .......................................................................... 42

4.1.1 Cuci bebek (Sie Itek –Aceh) ................................................................... 43

4.1.2 Cuci Beras ( Tinutuan- Sulawesi Utara) ................................................. 45

4.1.3 Siangi Ikan ( Arsik Ikan Nias – Sumatera Utara) .................................... 47

4.1.4 Buang Air Rebusan ( Soto Betawi- Jakarta) ........................................... 49

4.1.5 Bandeng Utuh disisik (Sate Bandeng – Banten) ..................................... 51

4.1.6 Kupas Udang ( Mi Celor – Sumatera Selatan) ........................................ 54

4.1.7 Ikan kayu disayat tipis-tipis ( Keumamah – Aceh) ................................. 56

4.1.8 Rajang daun bawang dan seledri ( Soto Padang –Sumatera Barat) ........ 59

4.1.9 5 siung bawang merah dirajang (Pallu Kaloa -Sulawesi Selatan) ........... 61

4.1.10 Kepalkan luluh pada katik (Sate Lilit – Bali) .......................................... 64

4.2 Process of Cooking .................................................................................. 66

4.2.1 Dicampur Cuka (Nasi Guri – Aceh) ........................................................ 67

4.2.2 Campurkan sagu singkong ( Pémpék – Sumatera Selatan) ..................... 69

4.2.3 Daging dipukul-pukul (Dendeng Batokok – Sumatera Barat) ................ 71

4.2.4 Goreng Ayam (Ayam Tangkap – Aceh) ................................................. 73

4.2.5 Haluskan garam dan ketumbar ( Dendeng-Sumatera Barat) ................... 75

4.2.6 Kukus Ikan (Bréngkés Tempoyak Patin – Sumatera Selatan) ................ 77

4.2.7 Masak Santan ( Nasi Guri – Aceh) .......................................................... 79

4.2.8 Masak sampai mendidih ( Keumamah – Aceh) ...................................... 81

4.2.9 Bandeng diremas –remas ( Sate Bandeng – Banten) .............................. 83

4.2.10 Rebus ikan dan nanas ( Lempah Kuning – Bangka Belitung) ................ 86

4.2.11 Diungkep ( Gulai Itiak Lado Mudo – Sumatera Barat) ........................... 88

4.3 Serving of Cooking ................................................................................. 90

4.3.1 Tata ikan kukus ( Ikan Jelawat Kukus – Kalimantan Barat) ................... 90

4.3.2 Taburi bawang goreng ( Sate Danguang – Sumatera Barat) ................... 93

4.3.3 Sajikan panas (Ayam Tangkap – Aceh) .................................................. 95

4.3.4 Angkat dan dinginkan ( Soto Padang - Sumatera Barat) ........................ 98

4.3.5 Sajikan taburan bawang goreng (Mi Aceh – Aceh) .............................. 100

4.3.6 Taburkan rajangan kucai ( Kwetiau Kerang – Sumatera Utara) ........... 102

4.3.7 Soun ditata ( Tekwan – Sumatera Selatan) ........................................... 105

xii

CHAPTER V

CONCLUSIONS AND SUGGESTIONS

5.1 Conclusions ........................................................................................... 108

5.2 Suggestions ............................................................................................ 110

BIBLIOGRAPHY

APPENDIX

xiii

LIST OF TABLES

TABLES AND DIAGRAMS

2.1 Semantic Prime

2.2 Research Model

3.1 Example of Data Analysis

xiv

LIST OF ABBRIVIATIONS

ABBREVIATIONS

NSM : Natural Semantic Metalanguage

SL : Source Language

TL : Target Language

SYMBOL

: To show the language system in source language is

translated into target language

1

CHAPTER 1

INTRODUCTION

1.1 Background of Study

These days the cookery text is no longer confined to books, but expressed

through a range of media. Radio programs and newspapers include sections on

cooking and some magazines are devoted entirely to it. Television and the internet

have turned cooking into a truly cross-media enterprise. Many TV chefs such as

Master Chef Indonesia, Selera Nusantara, Menjelajah Kuliner Indonesia, Ala

Chef Farah Quinn, Cooking Paradise, etc. appear on TV cooking their signature

dishes, the recipes of which can be found in their cookbooks and on their personal

websites. From this perspective a cookbook is no longer the only means of

communicating a cookery text.

As it has been part of Indonesia culture for centuries, the cookery text has

developed into a broad genre with a great variety of authors, subject matter, and

communicative outlets. Many of the cookbooks in Indonesia stores are

translations. However, in the field of translation studies there has been little

research of the translations of cookery texts. In reviews and other newspaper

articles, writers sometimes mention translated cookery texts, but there is not any

real exploration of the subject. The translation of cook book has spread all over

the world to convey the message from their own country and culture by cooking.

2

Translation is a bridge of language connecting one language to

another and conveys messages from various angles. People share information,

express their ideas and interact with others. Recently translation process is

very essential to be discussed as it is the way to understand books, novels,

newspapers, cooking books or even movies which support the daily life of

people in the world. Many books and material about cookery are published;

therefore, they should be understood and learned by people. Those books are

widely distributed to all countries and people can get them in many bookshops

or online stores. People from different ages need books for certain purposes.

However, many of those books are published in foreign languages which cannot

be understood by the people who do not use that language in their daily life.

Then it is the function of the translator to translate those books or materials into

the language which can be understood by the readers or participants.

The most common translation in Indonesia is the translation of books

from English into Indonesian. Thus, the translation problems which often occur

are the problems with lexicon, communication situation, and also cultural context

of the source language text (English). The most common problem faced by the

translator is the construction of the source language grammar, thus it is difficult

to translate certain sentences into the target language. Some sentence

constructions are poorly understood, in the sense that it is not clear how they

should be represented, or what rules should be used to describe them. It is

because each language has its own rules. The concept of translation proposed by

Nida (1969: 12) is:

3

“Translation consists of reproducing in the receptor language the closest

natural equivalence of the source language message, first in terms of

meaning and secondly in terms of style”.

It means that, the implied meaning in a source text should be the

same as the implied meaning in a target text. The implied meaning which is

meant here can be the speaker(s)’ intention in conveying what he means. The

style of translation proposed by Nida refers to the way of expressing the

speaker(s)’ intention. Therefore, the style in the source text should be the same

as the style in the target text without avoiding the naturalness of the

languages. In short, the styles should be kept, while the implied message in the

sentences (English and Indonesian) provides the same idea.

In fact, translation consists of transferring the meaning of the first

language to the form of second language by way of semantic structure (Larson,

1984:3). The act of translating is an act of reproducing the meaning of the

message, statement, utterance, and style of the source language (SL) text into

target language (TL) text.

Further, as stated by Bell (1991:6), translation is the replacement of a

representation of an equivalence text in a second language. Text in different

language can be equivalent in different degrees (fully or partially), in terms of

different levels of presentation (equivalent in the context, semantics, grammar,

lexis.) and at different ranks (word-for-word, phrase-for-phrase, sentence-for-

sentence).

4

There are also some factors that should be considered by the translator

in order to produce a good translation product. Nababan (1999) states that there

are two important factors in translation, they are linguistic factor that cover

words, phrases, clauses and sentences; and non-linguistic factors that cover the

cultural knowledge on both source and target language culture.

Translating is still difficult to some people who try to get the message

or information from other language, because the differences between the nature of

source language and target language, as well as on translator’s abilities, especially

from English into Indonesian or Indonesian into English. Translation in particular

is needed in Indonesia as a developing country to benefit from global information

from other countries in terms of education, culture, economy technology etc.

Translation in various area like mentioned before from other language including

English is very essential. In fact, not all references are written in Indonesia

because they are from different languages in this case translation is very

significant for grasping the message from foreign language into Indonesia.

Especially in cookery that has a big influence in global world, for people want to

know and learn about culinary from another countries, how the way they cook it,

what are the ingredients and how is the taste. On the other hand, when people in

other countries need information from Indonesia about cooking, translation also

plays an important role.

The translator will also need some strategies, procedures and techniques

in translating cooking terms from one language to another language in order to

produce a comprehensive text for the target reader so that he/she will understand

5

the culture of cooking term applied in the text. There are many techniques or

procedures of translation proposed by various researchers such as Newmark

(1998), Molina and Albir (2002) and Vinay and Darlbenet (2000) that will be

used to analyze the cooking Indonesian verb in this study.

The complexity of cookery verbs are interesting and challenging aspects

to be analyzed, especially the verbs, phrases and expressions that are categorized

as the prototypical concept of ACTION in the context of lexical universal.

Analyzing the cookery verbs in Indonesian-English translation from the

perspective of semantics offers distinctive impressions and challenges. The

impression and challenges are caused by action verbs, which have their own

uniquely different semantic features. This study will be specifically discussed the

cookery verbs as part of action verbs. These differences always appear even

though the action are in the same field of meaning.

A simple illustration about the difference can be understood by comparing

the following cookery verbs in the Indonesian language masak which is equal to

‘heat’ in English, while ‘masukkan’ is equal to ‘place’. These verbs are derived

from the small collection of semantic primitive ‘DO’ which is categorized as the

prototypical concept of ACTION, DO, HAPPEN, MOVE, PUT, and GO.

If the meaning of the verbs masak ‘heat’, and masukkan ‘place’ are

mapped comprehensively, there are several exponents which can be drawn each

with different semantic features. In fact, according to this analysis, the inherent

semantic features of each exponent are not the same. Therefore, they cause

6

specifically distinctive meanings, even though the distinctions are merely subtle.

The success of the Natural Semantic Matalanguage (NSM) theory to analyze the

cookery verbs in both Indonesia and English through the application of

explication in the forms of paraphrases, the complexity of form and meanings of

each exponent of Indonesian cookery verbs, including those that have subtle

distinctions, can be mapped and explicated comprehensively.

The NSM theory proposed by Wierzbicka (1996) gave the comprehensive

explanation in both languages. The NSM theory was adopted here for several

reasons. First, it was appropriate to be applied from verbs from perspective of

semantic studies. Second, it offered equivalency on the translation of Indonesian

cookery expressions through the explication of all meaning in the framework

metalanguage which was derived from the ordinary language. Third, the NSM

theory can achieve analysis through explication in the form of paraphrases.

In the field of translation studies there has been little research on the

translations of Cookery Text. Cookery text which is translated into the TL has to

be accurately translated. People over the world must have their own cooking term,

recipes, traditional ingredients and cookery tools that the other countries do not

have. A professional translator of cookery texts will have an extensive knowledge

of the terminology of cooking, the cooking process and the instructional language

used in these kinds of texts. During the period, the menu translated mostly by

professional translators, the translations has a higher quality than most of the non-

professional translators. Obviously, with a more professional and specialized

translator, a more successful or more adequately translated cookery text can be

7

expected. Although menus have a different function than recipes and other texts

on culinary culture, these text types do share a certain vocabulary and cultural

significance. The cooking terms are well related to the Indonesian verbs of

cookery about how the way they do the activity of cooking.

Related to the phenomena above, this study became an interesting

topic to discuss. This study was conducted to analyze the translation of cookery

verbs in Indonesian into English. The analysis of this study relied on the product

of translation. The product itself referred to the result of the cookery verbs in

Indonesian into English and its implication in cookery to convey the traditional

Indonesian food to all over the world. Not all messages or elements in the SL

could be translated in the same way.

1.2 Problems of Study

Dealing with the translation of cookery verbs in cookbook entitled

“100 Makanan Tradisional Indonesia” which is translated into English stated in

the background above, there were two interesting problems to be discussed:

1. what types of translation procedures are applied in the translation of 100

Makanan Tradisional Indonesia into English?;and

2. how cookery verbs are mapped when translated into English?.

8

1.3 Objectives of Study

Considering the above formulated problems, there were several

reasons motivating this research. Basically, the reasons for conducting this

research can be specified as the objective scheme of the study. The objectives of

the study can be stated in three levels, namely the general, specific, and academic

objectives, which can be elaborated as follows.

1.3.1 General Objective

The general objective of this study is to shed further insights and more

scientific evidences concerning effective and efficient translation either from

Indonesia into English. Specifically, this study’s objectives were based on the

three problems stated in the research problem, including:

1. to broaden the knowledge and to improve personal ability and skill in the

arrangement of scientific research; and

2. to have the real application of the theories that have been studied.

1.3.2 Specific Objectives

The specific objectives of this study is to shed further insights and more scientific

evidences concerning effective and efficient translation either from Indonesia

into English or vice versa. Specifically, this study’s aims were based on the two

problems stated in the research the study aimed at;

1. identifying the procedures of translation applied in translating cookery

verbs in Indonesian into English in the book entitled “100 Makanan

Tradisional Indonesia”; and

9

2. analyzing how the cookery expressions are mapped when translated into

English.

1.3.3 Academic objective

This study was done to meet the academic requirement to obtain a

master’s degree in translation. It was aimed at enriching the existing research

activities in translation studies in general. In addition, this study was also

intended to stimulated and encourage those who were interested in conducting

research on literary works particularly in cookery texts, whereby to share in

smoothing out the way to the analysis of text based on related theories for the use

of practical life.

1.4 Significances of the Study

This study gave contribution to the students of translation studies. It was

expected that the result of the present study would be significant theoretically

and practically.

1.4.1 Theoretical Significance

Theoretically, it is hoped that the result of this study could improve

the knowledge based on translation results regarding the cookery expressions

patterns and give contribution to linguistic studies especially translation studies.

Furthermore, translating cookery verbs of Indonesian into English bring

implication to translation subject in terms of the way of rendering messages

from a wider grammatical sentence pattern. The way of identifying

translation procedures in a translation product can be done by students

10

theoretically for example denoting the cookery expressions of Indonesian

meaning of the sentences which were translated. Specifically, this study was a

reference for those who use cookery expressions of Indonesian traditional food

in cooking text. This study was also expected to give contribution to the

development of the theory by testing the strength and weakness of the existing

theories especially the theory of Natural Semantic Metalanguage (NSM) in

cookery verbs of Indonesian traditional food in cookery text.

1.4.2 Practical Significance

Practically, the result of this study contributes a new comprehension

for the students of translation class in translating cookery expressions from

Indonesia into English. The findings of the present study are expected to be

valuable and practical significant to the language learners, especially those who

are interested in and concerned with translation work, either translating

from English into Indonesian or vice versa. It is also wished to be a

reference for the other researchers to analyze cookery verbs of Indonesian.

Furthermore, it can inspire and add their knowledge of the cookery verbs in

Indonesian and English, the translation procedures, and their meaning are

mapped in English by (NSM) Natural Semantic Metalanguage techniques that

may be useful especially in translating a text in the same domain or genre as in

the text (data) of this study.

11

1.5 Scope of Study

The scope of the study was intended to give the limitation of the

discussion based on the characteristic of the data. This study was concerned with

a descriptive qualitative analysis of cookery verbs, especially their

classification, and the translation procedures applied in translating the sentences

from Indonesian into English. Eventually, this study explored the reason why

such translation procedures were applied. Specifically, this study was focusing

on the unit of translation in the level of sentence of a text. The discussion of the

verb itself was also necessarily limited into the verbs that were categorized as the

prototypical concept of action, which derives several semantic primitives in two

typological classification, such as: type of movement and type of doing.

The data of this study were limited to and taken from the traditional

culinary book entitled 100 Makanan Tradisional Indonesia (2013) by Bondan

Winarno and its translation into English entitled 100 Best Street Food of

Indonesia (2013) by Sondang Gace Sirait. This study was focusing on the

product of translation, in this case the Indonesian text translated into English.

However, the discussion of this study was necessarily limited into the word

and phrase level only in order to make the analysis more specific and focus.