ASSIGNMENT 4

Manual Instruction Translation Analysis of Nutrijell Package

No.	English	Indonesian	Translation Techniques
1.	Nutrijell is jelly powder ...	Nutrijell adalah jeli serbuk ...	Naturalisation, because the translator just change the word "jelly" into "jeli" as how to spell the word in Bahasa Indonesia.
2.	made with seaweed and ...	yang dibuat dengan rumput laut dan ...	Additional translation, because the translator added “yang” to deliver meaning.
3.	konjac	konyaku	Naturalisation, because the translator just change the word "konjac" into "konyaku" as how to spell the word in Bahasa Indonesia.
4.	Serving Direction:	Cara Memasak:	Literal translation, because the translator used the grammatical construction which matched in both languages.
5.	Mix well  Nutrijell with ...	Campurkan Nutrijell ...	Reduction translation, because the translator omitted “well”.
6.	½ glass (100g) of sugar or according to taste.	dengan ½ gula (100g) atau sesuai selera.	Literal translation, because the translator used the grammatical construction which matched in both languages.
7.	Pour 2 glasses (400ml) of water into the mixture,	Tambahkan air sebanyak 2 gelas (400ml),	Literal translation, because the translator used the grammatical construction which matched in both languages.
8.	Pour 2 glasses (400ml) of water into the mixture,	Tambahkan air sebanyak 2 gelas (400ml),	Reduction translation, because the translator omitted “into the mixture”.
9.	stir well until dissolved and boil.	aduk rata sambil panaskan hingga mendidih.	Adaptation translation, because the translator adapted the information and translated it freely.
10.	Pour the solution into jelly mould.	Nutrijell siap dicetak.	Adaptation translation, because the translator adapted the information and translated it freely.
11.	Production Code	Kode Produksi	Borrowing technique, because a translator used “kode” and “produksi” to translate “code” and “production” which are taken from the source language.
12.	Best Before	Baik Digunakan Sebelum	Literal translation, because the translator used the grammatical construction which matched in both languages.
13.	Nutrition Facts	Informasi Nilai Gizi	Adaptation translation, because the translator adapted the information and translated it freely.
14.	Serving size	Takaran saji	Literal translation, because the translator used the grammatical construction which matched in both languages.
15.	Serving per container	Jumlah sajian per kemasan	Additional translation, because the translator added “jumlah” to deliver meaning.
16.	Amount per serving	Jumlah per sajian	Word-for-word translation, because translator translated the word one by one and arrange them into a sentence.
17.	Total energy	Energi total	Borrowing technique, because a translator used “energi” and “total” to translate “energy” and “total” which are taken from the source language.
18.	Energy from Fat	Energi dari lemak	Word-for-word translation, because translator translated the word one by one and arrange them into a sentence.
19.	Total Fat	Lemak Total	Literal translation, because the translator used the grammatical construction which matched in both languages.
20.	Protein	Protein	Pure borrowing technique, because a translator used “protein” to translate “protein” which are taken from the source language.
21.	Total Carbohydrate	Karbohidrat total	Borrowing technique, because a translator used “karbohidrat” and “total” to translate “carbohydrate” and “total” which are taken from the source language.
22.	Dietary Fiber	Serat Pangan	Literal translation, because the translator used the grammatical construction which matched in both languages.
23.	Sodium	Natrium	Established equivalent translation, because translator changed the term in the source language into an equivalent term in the target language.
24.	Percent Daily Values ...	Persen Angka Kecukupan Gizi ...	Borrowing technique, because a translator used “persen” to translate “percent” which are taken from the source language.
25.	Percent Daily Values are based on a 2000 Calorie diet.	Persen Angka Kecukupan Gizi berdasarkan pada kebutuhan energi 2000kkal.	Adaptation translation, because the translator adapted the information and translated it freely.
26.	Your Daily Values probably higher or lower depending on your calorie needs.	Kebutuhan energi anda mungkin lebih tinggi atau lebih rendah.	Reduction translation, because the translator omitted “depending on your calorie needs”.
27.	Cocoa Powder	Coklat Bubuk	Literal translation, because the translator used the grammatical construction which matched in both languages.
28.	Carrageenan	Karagenan	Borrowing technique, because a translator used “Karagenan” to translate “Carrageenan” which is taken from the source language.
29.	Milk Powder	Susu Bubuk	Literal translation, because the translator used the grammatical construction which matched in both languages.

                                                 Taken from: Nutrijell Package

ASSIGNMENT 3

Translation Procedures

Translation is a process transferring written or spoken source language texts into written or spoken target language textsso it can be easily understood by the readers. There are two types of translation procedures based on Nida (1964):

1.      Technical procedures. There are some steps in translating a text technically. First, a translator needs to analyze the source and target languages, then the translator take a through study of the source language text before translating it, and the last step is making judgments of the semantic and syntactic approximations.

2.        Organizational procedures. There are some steps in translating a text using organizational procedures. The first step is reevaluating the result, second step is contrasting it with the existing available translations of the same text done by other translators. Next step is checking the text's communicative effectiveness by asking the target language readers to evaluate its accuracy and effectiveness, also the translator needs to study their reactions.

Graedler (2000:3) stated some procedures of translating culture-specific concepts, as follows:

1.      Making up a new word.

2.      Explaining the meaning of the source language expression in order to translate it.

3.      Keeping the source language terms completely.

4.      Selecting for a word in the target language which seems similar to or has the same meaning and use in the source language term.

Harvey (2000:2-6) divided four major techniques for translating culture-bound terms:

1.      Functional Equivalence. It means using a referent in the target language culture whose function is similar to that of the source language referent.

2.      Formal Equivalence (linguistic equivalence). It means a 'word-for-word' translation.

3.      Transcription (borrowing). It means taking a word or phrase directly from the source language.

4.      Descriptive or self-explanatory translation. It means replacing  a term or expression with a description of its form or function. It can be helpful to add the original source language term to avoid ambiguity.

The following are the different translation procedures based on Newmark (1988b):

1.      Transference. It is the process of transferring an source language word to a target language text. It includes transliteration and is the same as what Harvey (2000:5) named "transcription."

2.      Naturalization. It adapts the source language word first to the normal pronunciation, then to the normal morphology of the target language. (Newmark, 1988b:82)

3.      Cultural equivalent. It means replacing a cultural word in the source language with a target language one. However, "they are not accurate" (Newmark, 1988b:83)

4.      Functional equivalent. It requires the use of a culture-neutral word. (Newmark, 1988b:83)

5.      Descriptive equivalent. In this procedure the meaning of the culture-bound terms is explained in several words. (Newmark, 1988b:83)

6.      Componential analysis. It means "comparing an source language word with a target language word which has a similar meaning but is not an obvious one-to-one equivalent, by demonstrating first their common and then their differing sense components." (Newmark, 1988b:114)

7.      Synonymy. It is a "near target language equivalent." Here economy trumps accuracy. (Newmark, 1988b:84)

8.      Through-translation. It is the literal translation of common collocations, names of organizations and components of compounds. It can also be called: calque or loan translation. (Newmark, 1988b:84)

9.      Shifts or transpositions. It involves a change in the grammar from source language to target language, for instance, (i) change from singular to plural, (ii) the change required when a specific source language structure does not exist in the target language, (iii) change of an source language verb to a target language word, change of an source language noun group to a target language noun and so forth. (Newmark, 1988b:86)

10.  Modulation. It occurs when the translator reproduces the message of the original text in the target language text in conformity with the current norms of the target language, since the source language and the target language may appear dissimilar in terms of perspective. (Newmark, 1988b:88)

11.  Recognized translation. It occurs when the translator "normally uses the official or the generally accepted translation of any institutional term." (Newmark, 1988b:89)

12.  Compensation. It occurs when loss of meaning in one part of a sentence is compensated in another part. (Newmark, 1988b:90)

13.  Paraphrase. In this procedure the meaning of the culture-bound term is explained. Here the explanation is much more detailed than that of descriptive equivalent. (Newmark, 1988b:91)

14.  Couplets. It occurs when the translator combines two different procedures. (Newmark, 1988b:91)

15.  Notes. Notes are additional information in a translation. (Newmark, 1988b:91)

Notes can appear in the form of 'footnotes.' Nida (1964:237-39) states the use of footnotes to fulfill at least the two following functions. First, to provide supplementary information, and second, to call attention to the original's discrepancies.