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Santi Oktaviani, Santi
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Grammatical Equivalence of English-Indonesian Translation of Compound-Complex Sentences in Iadc Workover Completion Manual Oktaviani, Santi; Sutopo, Djoko
English Education Journal Vol 8 No 3 (2018): September 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/eej.v8i3.24144

Abstract

During the translation of IADC Workover Completion Manual, especially the compound-complex sentences, grammatical equivalence is crucial in order to produce accurate, acceptable, and readable translations. Therefore, this study is conducted to evaluate the realization of grammatical equivalence in English–Indonesian translation of compound-complex sentences in the manual and its relation to the translation quality. This study is a descriptive qualitative study. The researcher used document to collect the data of the compound-complex sentences. Besides, questionnaire and interview were completed by the target readers and the expert readers to assess the translation quality. The findings presents that out of 106 English compound-complex sentences that are translated to Indonesian, 74 (69.8%) of them are grammatically equivalent and 32 (30.1%) of them are not grammatically equivalent. It means that the 74 sentence translations’ structures are equivalent. In addition, the translations are literal and there are no shifts. In contrast, 32 non-grammatical equivalent translations are due to their free translations and lead to the translation shifts. From the findings, it can also be concluded that the grammatical equivalence influences the accuracy, the acceptability, and the readability of the translations for the target readers. On the other hand, for the expert readers, the grammatical equivalence only affects readability.
Grammatical Equivalence of English-Indonesian Translation of Compound-Complex Sentences in Iadc Workover Completion Manual Oktaviani, Santi; Sutopo, Djoko
English Education Journal Vol 8 No 3 (2018): September 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/eej.v8i3.24144

Abstract

During the translation of IADC Workover Completion Manual, especially the compound-complex sentences, grammatical equivalence is crucial in order to produce accurate, acceptable, and readable translations. Therefore, this study is conducted to evaluate the realization of grammatical equivalence in English–Indonesian translation of compound-complex sentences in the manual and its relation to the translation quality. This study is a descriptive qualitative study. The researcher used document to collect the data of the compound-complex sentences. Besides, questionnaire and interview were completed by the target readers and the expert readers to assess the translation quality. The findings presents that out of 106 English compound-complex sentences that are translated to Indonesian, 74 (69.8%) of them are grammatically equivalent and 32 (30.1%) of them are not grammatically equivalent. It means that the 74 sentence translations’ structures are equivalent. In addition, the translations are literal and there are no shifts. In contrast, 32 non-grammatical equivalent translations are due to their free translations and lead to the translation shifts. From the findings, it can also be concluded that the grammatical equivalence influences the accuracy, the acceptability, and the readability of the translations for the target readers. On the other hand, for the expert readers, the grammatical equivalence only affects readability.
Pengembangan Produk Brownies Bakar Berbasis Tepung Kacang Merah Terhadap Daya Terima Konsumen Oktaviani, Santi; Priatini, Woro; Andriatna, Wendi
Gastronomy Tourism Journal Vol 2, No 2 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (866.584 KB) | DOI: 10.17509/gastur.v2i2.3642

Abstract

Penelitian ini bertujuan untuk mengetahui cara pembuatan tepung kacang merahdan konsentrasi tepung kacang merah yang terbaik dalam pembuatan BrowniesBakar, sehingga produk inovasi Brownies Bakar Tepung Kacang Merah dapat disukai panelis dan dapat diterima oleh para konsumen.Metode penelitian yang digunakan dalam penelitian ini adalah metodepenelitian eksperimental. Dengan mengambil populasi yaitu 15 orang panelis ahli untuk menilai konsentrat produk terbaik dari tiga sampel di chef Papandayan Hotel, dosen atau guru yang berhubungan dalam bidang pastry, dan wiraswasta yang berhubungan dalam usaha pastry. Disebarkan kepada 100 orang responden untuk membandingkan konsentrat terbaik dengan produk kontrol dan untuk mengetahui daya terima konsumen. Metode pengumpulan data dilakukan dengan membagikan kuisioner kepada panelis ahli dan responden. Metode analisis data yang digunakan yaitu uji hedonik Analisis Varian (ANOVA) dan uji t, Least Significant Difference (LSD), uji daya terima konsumen dan untuk aspek finansialnya menggunakan perhitungan HPP, BEP, PP dan ROI dengan bantuan Microsoft Excel 2010 dan dengan software SPSS.22 (Statistical Product for Service Solution). Dari hasil penelitian yang diperoleh, Brownies Bakar Tepung Kacang Merah yang mempunyai konsentrasi terbaik yaitu Brownies Bakar yang memiliki perbandingan 1 : 2 (20 gr tepung terigu dan 40 gr tepung kacang merah).
Co-Authors Djoko Sutopo Wendi Andriatna, Wendi Woro Priatini