After years of learning English, Indonesian prospective workers tend to make many errors in the use of tense aspects in oral communication. The study was aimed at reporting the main factors of the realization of tense aspect usage in oral communication. It has supported the research of Aditya and Chairuddin (2021), that the respondents found difficulties in the use of the correct tense aspects in conversation. The data were collected by interview method using the instruments of twelve questions, each of which used the twelve types of tense aspects, to the thirty students of Kulon Progo Work Training Center. The results demonstrated that they still lacked an understanding of the meaning, usage, and function of 12 types of tense aspects in spoken English. The errors in the equivalence of the time reference between the questions and answers were 82,78% of the dialogues. The first factor they made errors was that respondents tend to do overgeneralizations by using 79% of sentences in Simple Present Tense as the dominant tense aspect. The second factor was that they still defended using the time marking system of L1 in L2. Even though the rough translation of the dialogues in Bahasa could be 93,33 % accepted in Bahasa’s meaning, the original answers in English were not permissible in English grammar. The realization of using the English time-marking system in oral communication is that the respondents tend to make many errors and establish it being their standard language among the communities.

The study aims to identify the cultural aspects inside the names of banana processed foods through an ethnosemantic approach. The discussed research includes the forms of linguistic units used as the names, the basis for naming, the modernization of traditional food names, and the classification of folk foods. Presented data were obtained through the observation method and the literature studies. The data were analyzed in a qualitative and quantitative methodology. Qualitatively, the data were analyzed by distributional method with immediate constituent technique. The quantitative analysis method was used to figure out the percentage of the use of the essential food naming in the names of bananas processed foods, the number of the traditional name food development becoming modern food, and the number of food name filling in the categories of the folk food system classification. The results showed two forms of food names, namely words and phrases. The basis for naming food is divided into eleven categories, such as the naming based on the basic ingredients, the types of essential elements, the shapes, the processing methods, the additional ingredients, the characters, the brand, the size, the taste, the manufacturer's name, and the place name. The terms of these foods have been modernization, and some are not. The names of the traditional foods such as “nagasari”, “pisang rebus”, and “tape pisang” have not undergone modernization. Meanwhile, traditional foods are undergoing modernization, such as “pisang goreng” has been developing into 24 variants, “pisang bakar” into three variants, “bongko pisang” into three variants, “kolak pisang” into three variants, “sale pisang” into four variants, “ledre pisang” into five variants, “rambak pisang” into three variants, and “keripik pisang” into six variants. In addition, the name of banana processed food is also found in a new modified form. Regarding the classification of folk food, the names of the banana processed foods are classified into five categories: the unique beginner (the type of the food), the food form (the form of the food), the generic, the specific, and the specific the varietal.Studi ini bertujuan untuk mengidentifikasi aspek budaya di balik nama-nama makanan olahan buah pisang melalui pendekatan etnosemantis. Masalah yang dibahas meliputi bentuk-bentuk satuan kebahasaan yang digunakan sebagai nama, dasar penamaan, modernisasi nama makanan tradisional, dan klasifikasi folk makanan. Data yang disajikan diperoleh melalui metode observasi dan studi pustaka. Data tersebut kemudian dianalisis secara kualitatif dan kuantitatif. Secara kualitatif, data dianalisis dengan metode agih teknik bagi unsur langsung. Adapun analisis kuantitatif digunakan untuk mengetahui persentase penggunaan dasar penamaan makanan dalam nama-nama makanan olahan pisang, jumlah perkembangan nama makanan tradisional yang menjadi makanan modern, dan jumlah nama makanan yang mengisi kategori-kategori dalam sistem klasifikasi folk makanan tersebut. Hasil analisis menunjukkan dua bentuk nama makanan olahan pisang, yakni kata dan frasa. Dasar penamaannya dibedakan menjadi sebelas, yakni penamaan berdasarkan bahan pokok, jenis bahan pokok, bentuk, cara pengolahan, bahan tambahan, sifat, merek, ukuran, rasa, nama pembuat, dan nama tempat. Nama-nama makanan tersebut ada yang mengalami modernisasi dan ada yang tidak.  Nama makanan tradisional nagasari, pisang rebus, dan tape pisang tidak mengalami modernisasi. Sementara itu, makanan tradisional pisang goreng berkembang menjadi 24 varian, pisang bakar menjadi tiga varian, bongko pisang menjadi tiga varian, kolak pisang menjadi tiga varian, sale pisang menjadi empat varian, ledre pisang menjadi lima varian, rambak pisang menjadi tiga varian, dan keripik pisang menjadi enam varian. Selain itu, nama makanan olahan pisang juga ditemukan dalam bentuk modifikasi baru. Mengenai klasifikasi folk makanan, nama makanan olahan pisang dikelompokkan menjadi lima kategori, yaitu unique beginner (jenis makanan), food form (bentuk makanan), generik, spesifik, dan varietal.