Analisis Teknik Penerjemahan pada Penamaan Produk Mi 描述面条产品命名中的翻译技巧分析 (Miáoshù Miàntiáo Chǎnpǐn Mìngmíng Zhōng de Fānyì Jìqiǎo Fēnxī)

Abstract

This study analyzes the translation techniques applied to the naming of noodle products using the theory of translation techniques by Molina & Albir, 2002. This study aims to describe the translation techniques to the appearance of noodle products. This research uses a type of qualitative with a phenomenological approach. Data collection is done by observation and documentation on e-commerce applications, namely Shopee. The theoretical foundations of this are research are translation theory and translation technique theory. The research found that the single translation techniques namely: there are 2 data calque, 2 data reduction, 11 data discursive creation, 3 data amplification, 2 data adaptation. Multiple translation technique namely: 1 data borrowing and calque, 7 amplification and borrowing, 2 calque and amplification. The most frequently applied translation technique is the discursive creation translation technique with 11 data.