Penerjemahan Folklore dalam Wisata Kuliner Khas Keraton di Gadri Resto Yogyakarta

Savitri, Ayu Ida; Nugroho, Setyo Prasiyono

doi:10.33810/274179

Cited by 2 publications

(1 citation statement)

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“…Penerjemahan adalah pengalihan makna dari bahasa sumber ke bahasa sasaran [11]. Newmark membagi metode penerjemahan ke dalam dua kelompok besar berdasarkan orientasi (emphasis) yang dipilih oleh penerjemah, yaitu berorientasi pada bahasa sumber (word-for-word translation, literal translation, faithful translation, semantic translation) dan berorientasi pada bahasa sasaran (adaptation, free translation, idiomatic translation, communicative translation).…”

Section: Pendahuluanunclassified

Pelatihan Penerjemahan dan Pembuatan Takarir Inggris-Indonesia bagi Guru dan Siswa SMAN 2 Purwokerto

Aditya

Sulistio

Muttaqin

et al. 2022

bemas

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People now have access to a broader and more diverse selection of audiovisual shows thanks to Era 4.0. As a result, the demand for watching and translating audiovisual shows in foreign languages (in this case, English) into Indonesian or other local languages is increasing. Thus, the goal of this project is to provide subtitle translation training to students and teachers at SMAN 2 Purwokerto in Central Java, who have the potential to learn translation media well because they have language classes and a film club. It is believed that this activity will help students and teachers at SMAN 2 Purwokerto develop their interests and expertise in the field of translation, particularly subtitle translation, which will be very useful in their professional lives.

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Section: Pendahuluanunclassified

Pelatihan Penerjemahan dan Pembuatan Takarir Inggris-Indonesia bagi Guru dan Siswa SMAN 2 Purwokerto

Aditya

Sulistio

Muttaqin

et al. 2022

bemas

View full text Add to dashboard Cite

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Design Of Serveware For Sanggar and Sapitan Lidah With Kawung Pattern Decoration On Bayat Earthenware Material For Bale Raos Restaurant, Yogyakarta

Kartika

Putra

Ismail

2022

JDI

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The design project is about designing serveware for sanggar dishes and sapitan lidah dishes at Bale Raos restaurant, Yogyakarta and modified to the characteristics of the local ceramic industry in Yogyakarta. Sanggar and sapitan lidah are one of the dishes at Bale Raos, a speciality restaurant which is the Yogyakarta Palace. Therefore, the purpose of this design is to produce a product design for serving sanggar and sapitan lidah dishes that enhance its dining experience as one of special dishes of Yogyakarta Palace. To achieve this goal, an approach is used by utilizing the cultures that live in the Yogyakarta Palace environment. The design process is carried out using the Standford Design Method, which begins with exploring and reviewing restaurant operations, dishes, as well as image and culture starting from architecture, everyday products, and decoration that apply in the Yogyakarta Palace environment. The resulting design output is a product design set of serveware with Kawung decoration, which consists of a grill set and a plate that utilizes the interaction between the user and the product so it enhances the dining experience in eating the special dishes of the Yogyakarta Palace. The design result offers a novelty value because until now there has not been a set of serveware similar to the product in this paper.

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Penerjemahan Folklore dalam Wisata Kuliner Khas Keraton di Gadri Resto Yogyakarta

Cited by 2 publications

References 0 publications

Pelatihan Penerjemahan dan Pembuatan Takarir Inggris-Indonesia bagi Guru dan Siswa SMAN 2 Purwokerto

Pelatihan Penerjemahan dan Pembuatan Takarir Inggris-Indonesia bagi Guru dan Siswa SMAN 2 Purwokerto

Design Of Serveware For Sanggar and Sapitan Lidah With Kawung Pattern Decoration On Bayat Earthenware Material For Bale Raos Restaurant, Yogyakarta

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