Abstract:
This study deals with Translation Procedures in Medan Heritage and Culinary
Tourism Booklet. It was aimed to investigate the kinds of translation procedures in
Medan Heritage and Culinary Tourism Booklet, to describe the realization as well as
to elaborate the reason translation procedures used in the way they are. This study
was conducted by using descriptive qualitative research. The sources of data were
taken from the Medan Heritage and Culinary Tourism Booklet 2015. The result
showed that there were 135 data found in Medan Heritage and Culinary Tourism
Booklet. Specifically 31 (22.96%) for Addition, 4 (2.96%) for Subtraction, 43
(31.85%) for Transposition, 1 (0.74%) for Modulation, 42 (31.10%) for Borrowing, 0
(0%) for The Cultural Equivalent, 1 (0.74%) for Descriptive Equivalent and
Componential Analysis, 0 (0%) for Synonym, 5 (3.4%) for Official Translation, 0
(0%) for Depreciation, 0 (0%) The Alliteration of the Clarity Meaning, 6 (4.44%) for
Reduction and Expansion, 0 (0%) for The Illocutionary Change, 1 (0.74%) for The
Change of Structural Information, 0 (0%) for Partial Translation, Visibility Change,
Trans-Editing, and Adaptation. The dominant procedure used is Transposition. The
realization of translation procedures were realized or express into singlet, couplet,
triplet and quadruplet-use in level of word, phrase, clause or sentence. The total
number of singlet-use translation procedure are 120 data (88.89%), the total number
of couplet-use are 14data (10.37%), the triplet-use is 1 data (0.74%) and there is no
data realized quadruplet-use in the text. The reason of translation procedures used in
text were classified into 2 basic tenors namely Domestication and Foreignization.
Foreignization is the principle translation procedure that translator choose to be
faithful with in translating the text in Medan Heritage and Culinary Tourism Booklet.