A Translation Analysis of Dishes in the Book Menu of Omah Sinten Restaurant

ABSTRACT The objectives of this research are to find out of how the dishes in the menu of Omah Sinten are translated into English and to find out the accuracy, acceptability and readability of the translation. This research applied a descriptive qualitative method and used purposive sampling technique. The data of this research are 79 sentences and their translation found in the menu of Omah Sinten and the information from the three raters and three respondents about the accuracy, acceptability and readability of the translation. The result of the data analysis shows that there are 9 translation techniques found in translating dishes in this menu. The techniques are: naturalization technique which covers 1 data, transference technique which covers 2 data, functional equivalent technique which covers 7 data, descriptive equivalent technique which covers 4 data, established equivalent technique covers 7 data, couplets technique covers 35 data, triplets technique which covers 18 data, quadruplets technique which covers 4 data and quintuplets technique which covers 1 data. In general, the techniques used by the translator in the book menu of Omah Sinten bring good impact on the quality in terms of accuracy and readability. The acceptability of the translation is considered as less-acceptable due to the grammatical mistake text and the use of unfamiliar term in the target text. In translating menu, it is expected for the translator and translation student to consider the availability of term on the target language culture in order to produce accurate, acceptable and readable translation