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"ABSTRACTTopik penelitian ini adalah teknik penerjemahan unsur budaya dan pergeseranpada hasil terjemahan judul resep masakan Indonesia ke dalam bahasa Jerman dalambuku Sajian dari Kedai Hamburg, Retnos indonesische K stlichkeiten karya RetnoGoemelar tahun 2015. Penelitian ini dilatarbelakangi oleh realita bahwa penerjemahanresep menjadi salah satu penerjemahan yang dibutuhkan. Masalah penelitiannya adalahbagaimana penerjemah menerjemahkan unsur budaya ke dalam hasil terjemahannya,teknik apa saja yang digunakan dalam menerjemahkan unsur budaya tersebut, danpergeseran apa yang terjadi pada hasil terjemahan. Metode yang digunakan dalampenelitian ini adalah deskriptif analitis kualitatif. Judul resep dalam bahasa Indonesiadan bahasa Jerman diuraikan komponen maknanya untuk mengetahui teknik dan jugapergeseran yang digunakan penerjemah. Pada hasil penelitian ditemukan bahwa dariempat data, tiga diantaranya menggunakan teknik Equivalent Term. Meskipun budayaIndonesia dan Jerman sangat berbeda, penerjemah tetap mencari padanan budaya atauistilah yang sepadan dalam menerjemahkan unsur budaya yang terkandung di dalamjudul resep. Disamping itu, teknik Addition digunakan untuk melengkapi makna yanghilang. Selain itu, dalam penelitian dibuktikan juga bahwa teknik Omissionmenyebabkan ketidaksepadanan hasil terjemahan. Meskipun menggunakan teknikEquivalent Term, pergeseran pada hasil terjemahan masih terjadi.

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ABSTRACTThe theme of this study is the translations technique of cultural elements andtranslation shift in Indonesian Recipe rsquo s titles from Retno Goemelar rsquo s cookbook fromyear 2015 into German language. The cookbook rsquo s title is Sajian dari Kedai Hamburg Retnos indonesische K stlichkeiten. This Study was done with the reality about the needof recipe rsquo s translation as the background. The problems those this study discussed aboutare how were the cultural elements translated to, which technique did the translator useto translate those cultural elements, and what kind of translation shift happened in theresult. At the end, this study revealed the technique, that the translator used in everydata and also showed us the shift of the translation. Descriptive analytical qualitativemethod is the method that was used in this study. The recipe rsquo s title in both language,Indonesian and German language, were broke down into semantic components toanalyze the technique and the shift. As the result, equivalent term is the most usedtechnique along with addition. Addition was used to fill in the missing component of thechosen translated word. Even though Indonesia and Germany has different culture especially foods , translator still tried to translate the cultural element in the recipe rsquo stitle by searching for an equivalent term for it. Aside of it, this study also showed us thatthe use of omission technique lead to an inequivalent term. Although, the equivalentterm technique was used, there were still shift happened in the translation."

"Tujuan dari studi ini adalah untuk meneliti apakah komponen dari country image, yaitu cognitive country image dan affective country image serta subjective knowledge memiliki pengaruh terhadap attitude mengkonsumsi makanan asing serta apakah attitude mengkonsumsi makanan asing berpengaruh terhadap intention mengkonsumsi makanan asing. Data untuk riset ini diperoleh dengan teknik sampel convenience sampling dan warga Jabodetabek menjadi sampel. Tes hipotesis dilakukan mengunakan structural equation modeling (SEM) yang di olah dengan software LISREL 8.50. Riset ini mengunakan makanan Korea dan Jepang sebagai objek riset, dikarenakan Korea Selatan dan Jepang sedang gencar mempromosikan budaya nya, termasuk makanan yang berasal dari negara mereka. Hasil dari riset ini menunjukan bahwa cognitive country image memiliki pengaruh positif terhadap affective country image; affective country image memiliki pengaruh positif terhadap attitude mengkonsumi makanan asing; subjective knowledge memiliki pengaruh positif terhadap attitude mengkonsumsi makanan asing dan attitude mengkonsumsi makanan asing memiliki pengaruh positif terhadap intention mengkonsumsi makanan asing. Hasil yang terdapat di penelitian ini diharapkan dapat berguna untuk penelitian-penelitian berikut nya yang membahas kasus ini dan juga memberikan dampak positif kepada perusahaan makanan yang menjual makanan Korea atau Jepang yang mengandalkan pemakaian country image untuk pemasaran produk makanan.

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The purpose of this study is to recognize how the cognitive and affective components of country image as well as subjective knowledge impact the attitude towards consuming foreign foods, which impacts the intention to try foreign foods. Convenience sampling was used and residents of the Greater Jakarta (Jabodetabek) are used as the samples for this research.

The hypotheses are tested using structural equation modeling (SEM) using LISREL 8.50. This research used Korean and Japanese food as the research object, as South Korea and Japan have been actively promoting its culture, including food in overseas market.

The results show that a cognitive country image positively affects affective country image; affective country image positively influences attitude to consume foreign foods; subjective knowledge positively influences attitude to consume foreign foods and attitude to consume foreign foods positively influences the intention to try foreign foods.

The findings in this research are useful for further research in this topic and also benefit food companies selling Korean or Japanese food that uses country image association as a marketing tool for their food products."

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"Research has shown that many of the foods we eat daily actually contain a variety of extraordinarily powerful healing compounds. We already know about the healing reputation of garlic, salmon, onions, and broccoli. But did you know that eating apples can prevent cholesterol from adhering to artery walls? Or that consuming fresh watercress several times a day can dramatically decrease your risk of cancer? Or that other ordinary foods can prevent cataracts, stop skin damage, boost energy, ease carpal tunnel syndrome, and help avert Alzheimer's disease? It's true. This enlightening, up-to-the-minute book takes an in-depth look at over 100 familiar foods and explains exactly how each one can make you feel better, live longer, and avoid sudden illness. It also contains more than 100 simple, scrumptious recipes, such as Autumn Stir-Fry and Strawberry Tart, which were created specifically to deliver the maximum healing benefits.In addition, you'll find a list of 50 common conditions, from arthritis to diabetes to yeast infections, with advice on how to keep them under control with the right foods. With Prevention's New Foods for Healing, you can increase both the healing power and the flavor of absolutely every meal you prepare."