Chapter III Internship Activities

This chapter provides information about my internship activities at POKDARWIS Nglanggeran. It includes activities in general, my main activities, my additional activities, problems, and also solutions faced during the internship program.

3.1. General Activities I started an ownership program from January, 6th - March, 6th 2019. My working hour was every Monday to Sunday, from 8:00 am to 4:00 pm. Holidays can be taken vulnerable Monday to Friday because on weekdays the visitor is less than when weekends. This is a table of activities that I did during my 2 months internship at POKDARWIS Nglanggeran. Table 3.1 The General Activities during The Internship Program No. Day and Date Activities

1. Monday - Friday,  Main Activities: 6-10 January 2020  Introducing themselves with the managers of the Nglanggeran Ancient Volcano ecotourism area (POKDARWIS Nglanggeran and Purba Mandiri Youth) and the residents around Ancient Volcano.  Meeting with Secretary of POKDARWIS Nglanggeran discusses the goals and work programs of the Internship from Sebelas Maret University.  Conducting site surveys in several places such as; 1. Mount Gedhe or the western peak of the Ancient Volcano Perform soft tracking up to post 1, see the situation from the top of post 1 view, and the facilities offered. Look at the information boards and signposts that are installed along the road to the top 2. Location survey in Nglanggeran Embung Look at the situation and conditions in Nglanggeran Embung and trace information from several information boards available ranging from the history of the Nglanggeran Embung, the origin of the Nglanggeran name to information about Nglanggeran written by the tourism office and local management. 3. Survey the location to Kedungkandang Waterfall  Reviewing the location of the Kedungkandang Waterfall which is still in the process of being developed. 4. Survey Location to Griya Cokelat  Search for information about Griya Cokelat, the food processing process in Griya Cokelat, and scrap information about the products in that place.

 Additional Activities  Conduct a survey of the location to the top of Mount Gedhe or the final post, the Nglanggeran Ancient Volcano as well as guide and accompany tourists from Siliwangi University to see the sunrise and conduct nature lectures.  Accompany guests from Siliwangi University and attend cooking demonstrations of various kinds of chocolate preparations at Griya Cokelat.

2. Saturday, January  Cleaning or community service around the secretariat area 11, 2020 up to the Peak of Mount Gedhe on the Ancient Volcano that must be done by all administrators once a week on Saturday.

3. Sunday, January  Main Activities: 12, 2020  Wrote an article entitled "The Beauty Sunrise on the summit of Mount Gedhe Nglanggeran ”which was inspired when typing the event guides students and nature lectures from Silliwangi University. 4. Monday-Friday,  Main Activities: January 13-17,  Accompany and guide the tour of the international school 2020 "Xin Zhong Surabaya High School" 1. Learning the Art of Karawitan and Reog Mataraman Dance in Nglanggeran. 2. Guide the Outbound Xin Zhong High School Surabaya Such as; plowing the fields, planting rice, and other plantation activities. Accompanying the learning event to make Batik, write, and make handicrafts from the coconut leaf. Joining the Kendurin event at Nglanggeran TTP for the farewell evening with Xin Zhong High School  Welcoming foreign tourists from VIA Yogyakarta (foreign tourists who are crossing between Indonesia and the USA)  Guide the journey of the GAP / Mount Gedhe soft tracking by helping local integrators to explain what is or is found during the journey to the post 1st. Accompanying and explaining ways and learning to make Griya Cokelat preparations. Then proceed to see the sunset at the Embung Nglanggeran and explain to foreign tourists about the history of the Embung Nglanggeran and its geographical location.

 Additional Activities  Perform the process of changing the installation of the "Merah Putih" Flag on the Peak of Mount Gedhe.

5. Saturday, January  Community service around the Nglanggeran 18, 2020 POKDARWIS secretariat area and Ancient Volcano.

6. Sunday, January  Main Activities: 19, 2020  Editing and translating articles from the official website of the Ancient Volcano about the definition and history of the construction of the Ancient Volcano and the POKDARWIS Nglanggeran.

7. Thursday - Friday,  Main Activities: January 23- 24,  Translating the first article titled "Beautiful Sunrise on the 2020 Peak of Mount Gedhe Nglanggeran "  Wrote a second weekly article titled "Heaven Hunting Sunset in Nglanggeran"

 Additional Activities  Following the activity of making Batik Ecoprint from leaves at Griya Batik

8. Sat, January 25  Cleaning or community service around the secretariat area and Mount Gedhe on Ancient Volcano

9. Sunday, January  Main Activities: 26, 2020  Translating the second article entitled "Paradise of Sunset Hunting in Nglanggeran"

10. Monday -  Main Activities: Friday, January 27  Conduct an interview with one of Griya Cokelat's - 31, 2020 managers, IbuSurini, about the process of making cocoa powder from cocoa beans.  Conduct data writing or content from interviews about the process of making cocoa powder.  Editing as well as translating the "chocolate powder making" guide book  Editing, completing, and translating information boards that contain information about the processing of chocolate from cocoa beans to cocoa powder.  Wrote a third article for the content of the Ancient Volcano website entitled "Typical gift hunting from Nglanggeran"

11. Saturday, February  Additional Activities 1, 2020  Observe the mass gymnastics activities and social service forum of the community aware of Gunungkidul tourism on Wedi Ombo beach

12. Sunday, February  Main Activities: 2, 2020  Translating the third article entitled " Typical gift hunting from Nglanggeran"

13. Monday Friday 3  Main Activities: February 7, 2020  Carry out a design and editing process regarding the visual form of the manual and information on " making cocoa powder"  Write and translate a fourth article entitled " Inspiring Nglaggeran"  Conducting consultations to the Chocolate Griya Management Regarding the contents and design of the guidebook and information on " making cocoa powder".

 Additional Activities  Accompanying and assisting comparative study guests from the Wonosobo Tourism Office delegation, including: 1. Making batik, making chocolate ingredients at Griya Cokelat. 2. Etawa Goat's milk farming and processing.

14. Saturday, February  Carry out cleaning activities in the secretariat area and 8, 2020 Mount Gedhe on the Nglanggeran Ancient volcano. 15. Sunday Monday 9  Main Activities; February 10, 2020  Write and translate the fifth article for the contents of the Ancient Volcano website entitled "Enjoy the Convenience of Homestay Feels Like Living Alongside Nature"

16. Thursday, February  Permission not to enter due to go to Solo for KRS 13, 2020 consultations with academic supervisors.

17. Friday, February  Additional Activities 14, 2020  Accompany guests from the TVRI crew as well as cast in a documentary about life in Kampung Pitu. Filming a film that covered the situation and activities of the people living in Kampung Pitu. The village which only contains seven families and is located not far from the peak of Mount Watubantal. Then, explore the formation of history, culture, and nature tourism offered by Kampung Pitu.

18. Saturday, February  Cleaning or community service around the secretariat area 15, 2020 and Mount Gedhe on Purba Volcano

19. Sunday - Monday,  Main Activities: February 16 - 17,  Writing and translating the sixth article for the contents of 2020 the Ancient Volcano website entitled "Enchantment of the Beauty of Nature Behind the Mysteries of Kampung Pitu ”

20. Tuesday - Friday,  Additional Activities February 18 - 21  Accompanying the guest comparative study from 2020 Manahing, who is a conscious citizen of Binaa tourism from East Kalimantan fertilizer, East Kalimantan, which discusses: 1. Introducing the concept of formation, history, and purpose of the construction of POKDARWIS and Nglanggeran Ancient Volcano. 2. Explain the management system, finance, procedures for guiding tourists, and setting up online-based websites that exist at the Nglanggeran Ancient Volcano. 3. Accompanying as well as explaining only aa tourist attraction that can be enjoyed at Ancient Volcano Ecotourism.

21 Saturday, February  Carry out cleaning activities in the secretariat area and 22, 2020 Mount Gedhe on the Nglanggeran Ancient volcano.

22. Sunday - Monday,  Main Activities: February 23 - 24,  Writing and translating the seventh article for the contents 2020 of the Ancient Volcano website entitled "Maintaining the Preservation of Flora and Fauna in Ancient Volcano "

23. Tuesday - Friday,  Main Activities: February 25 - 28,  Have a discussion with Mr. Sugeng as Manager of the 2020 Chocolate Griya and also the Griya Cokelat administrators regarding the contents and design of the Nglanggeran Griya Cokelat brochure.  Editing the source text starting from improving the language style, choosing the right words, and structuring sentences from the previous brochure that have not been perfected.  Rewrite and translate the contents of the brochure at the same time.  Write and translate the eighth article for the contents of the Ancient Volcano website entitled "Construction of New Facilities as New Venues for Tourists"

24. Saturday - Sunday,  Main Activities: February 29 - March 1, 2020  Create and edit Griya Coklat Nglanggeran brochure designs using Application Adobe Photoshop, Adobe ImageReady, and also Canva

 Carry out cleaning activities in the secretariat area and Mount Gedhe on the Nglanggeran Ancient volcano.

25. Monday, March 2,  Main Activities: 2020  Consultation with an intern supervisor at the UNS Solo Vocational School regarding articles on the GAP website, a guide book "making chocolate powder", brochures and information boards about the Nglanggeran Griya Cokelat.

26. Thursday - Friday,  Main Activities: March 5-6, 2020  Make revisions or improvements to articles on the Gunungapipurba.com website.  Improving and finishing the contents of the information boards, the guide book "making chocolate powder" and Nglanggeran Griya Cokelat brochures.  Submitting the final results of the assignment to Mr. Sugeng and Mrs. Surini 3.1.1. The Main Activity

There are two main activities I have done in Nglanggeran, namely translating Griya Cokelat Brochure and making a bilingual guide book "Making Chocolate Powder". I have discussed with Griya Cokelat's management, Mr. Sugeng Handoko and Ms. Surini who asked me to make brochures and guidebooks. Mr. Sugeng told me that he wanted the brochures previously made by interns from other universities to be refined and made with bilingual language which could then be printed for visitor consumption. According to Arifin (2017) stated that media is one that has an important role in marketing culinary products. So the purpose of the brochure creation as a promotional media is to market food products from Griya Cokelat to the visitors. In addition, Ms. Surini asked for my help to make a guide book "How to make cocoa powder" in English so that when explaining to foreign tourists she could practice while mentioning step by step. 3.1.1.1. Translating Griya Chocolate Brochure

The steps of translating text Griya Cokelat Brochure

Translating is the main work from translator Newmark (1988: 5) stated that translation is rendering the meaning of a text into another language in the way that the author intended the text. There are few steps that I used to make it easier for me to translate, namely:

a. Analyzing

Before I translated the text, the first step I did was analyze the text.Analyze here aims to understand the contents of the text and find out the purpose that the text wants to convey to the target reader by reading the source text. This step makes it easy for me to understand the contents of the source language text which I can then easily translate into the target language. In this step, I was assisted by Griya Cokelat administrators explaining in detail so that I really understand how the contents and forms of brochures and guidebooks they want. Revising the source text

Table 3.1.1.1 Revision result of Content Brochure Griya Cokelat

Source text Revision text

Griya Cokelat Nglanggeran merupakan salah Griya Cokelat Nglanggeran merupakan salah satu Inovasi Desa yang dilakukan oleh satu inovasi desa yang dilakukan oleh masyarakat Desa Nglanggeran yang kelompok tani di Desa Nglanggeran. merupakan gabungan unsur kelompok tani. Kelompok Kuliner Purbarasa, POKDARWIS Kelompok Kuliner Purbarasa, Pokdarwis Nglanggeran dan juga pemuda desa Griya Nglanggeran dan juga pemuda desa Griya Nglanggeran diresmikan pada tanggal 2 Nglanggeran diresmikan pada tanggal 2 Desember 2016 oleh Sri Sultan Desember 2018 oleh Sri Sultan Hamengkubuwono X. Dalam menciptakan Hamengkubuwono X. Dalam menciptakan inovasi pengolahan kakao dari hulu sampai ke inovasi pengolahan kakao dari hulu sampai ke hilir dilakukan oleh masyarakat Desa dan hilir dilakukan oleh masyarakat Desa didukung oleh Dishutbun Gunungkidul, didukung oleh Dishutbun Gunungkidul BPT BA LIPI Yogyakarta dan Bank Indonesia BPTBA LIPI Yogyakarta dan Bank Indonesia kantor Cabang Yogyakarta. kepala pewakilan Yogyakarta.

Proses pengolahan yang ada di Griya Cokelat Proses pengolahan yang ada di Griya Cokelat Nglanggeran Nglanggeran meliputi:

Produk Griya Cokelat Nglanggeran Produk Griya Cokelat Nglanggeran

Chocomix Chocomix

Minuman cokelat instan yang terbuat dari Minuman cokelat instan yang terbuat dari bubuk cokelat, gula, dan susu asli dari Desa bubuk cokelat dan susu asli dari Desa Nglanggeran. Tersedia dalam 5 varian yaitu Nglanggeran yang dicampur dengan gula, Chocomix, Chocomix-Classic, Chocomix- tersedia dalam 5 varian yaitu, Chocomix, Free, Chocomix-Tawa, dan Chocomix-Ice. Chocomix-Classic, Chocomix-Fee, Chocomix-Tawa, dan Chocomix-Ice.

Dodol Kakao merupakan makanan tradisional Dodol Kakao merupakan makanan tradisional yang terbuat dari tepung ketan, gula, dan yang terbuat dari tepung ketan, gula, dan santan yang dipadukan dengan bubuk cokelat santan yang dipadukan dengan bubuk cokelat pilihan asli dari Desa Nglanggeran. asli dari Desa Nglanggeran.

Bakpia Cokelat lembut dan enak dibuat Bakpia Cokelat lembut dan enak dibuat dengan bahan cokelat pilihan dari desa dengan bahan cokelat pilihan dari desa Nglanggeran. Nglanggeran.

Pisang Salut merupakan kripik pisang khas Pisang Salut merupakan keripik pisang khas Desa Nglanggeran yang dicampur dengan Desa Nglanggeran yang dicampur dengan bubuk cokelat pilihan asli dari Desa bubuk cokelat pilihan asli dari Desa Nglanggeran. Tersedia dalam 2 kemasan yang Nglanggeran. Tersedia dalam 2 kemasan yang ekonomis dan menarik. ekonomis dan menarik. Bubuk kakao pilihan asli Desa Nglanggeran Bubuk kakao pilihan asli Desa Nglanggeran yang telah melalui proses fermentasi terbaik yang telah melalui proses fermentasi terbaik dan diolah menjadi bubuk cokelat. Tersedia dan diolah menjadi bubuk cokelat. Tersedia dalam fariasi bubuk coklat makan dan minum. dalam variasi bubuk coklat makan dan minum. Cokelat batang yang terbuat dari bubuk Cokelat batang yang terbuat dari bubuk cokelat, lemak cokelat, gula, dan susu asli cokelat, lemak cokelat dan susu asli dari Desa Desa Nglanggeran yang terasa nikmat di Nglanggeran yang kemudian ditambahkan lidah. Tersedia dalam 5 varian kemasan yaitu gula menjadikan kenikmatan yang pas di 40 gram dan 100 gram. lidah. Tersedia dalam 2 varian kemasan yaitu 40 gram dan 100 gram. Ampyang khas terbuat dari bahan dasar Cokelat Batang Caouverture produk inovasi kacang, gula,dan telur dengan balutan cokelat lain dari Cokelat Batang yang dicampur khas Desa Nglanggeran. dengan bahan lainnya seperti kayu manis, jahe, susu, kacang mete dan dark cokelat 65%, tersedia dalam 5 varian yaitu Milk Chocolate Cinnamon, Milk Chocolate Ginger, Milk Chocolate Original, Milk Chocolate Cashewnut, dan Dark Chocolate. Chocolate Spa merupakan produk kecantikan Cookies Almond merupakan Produk terbaru yang mampu menjaga kelembapan kulit dari Griya Cokelat Nglanggeran yang terbuat secara alami. dari bahan utama berupa bubuk cokelat dan dark cokelat asli dari Nglanggeran kemudian dicampur dengan telur, margarin, tepung terigu, gula lalu diberi hiasan kacang almond di atasnya. Onde-Onde Cokelat Onde-Onde Cokelat Oleh-oleh khas Gunungkidul Oleh-oleh khas Gunungkidul

Cipiran cokelat merupakan campuran beras Sale Untir Cokelat merupakan produk dari ketan, gula, dan cokelat bubuk pilihan khas Griya Cokelat yang terbuat dari sale pisang Desa Nglanggeran. kemudian dililit dengan adonan kue kering cokelat asli Nglanggeran.

Tahukah Anda ???? Tahukah Anda???? Kakao adalah tanaman holtikultur yang Kakao adalah tanaman holtikultur yang berasal dari Amerika Selatan, namun berasal dari Amerika Selatan, namun sekarang tanaman kakao dapat ditanam di sekarang tanaman kakao dapat ditanam di berbagai kawasan tropis. Biji tanaman kakao berbagai kawasan tropis. Biji tanaman kakao merupakan bahan dasar pembuatan produk merupakan bahan dasar pembuatan produk coklat. coklat. Desa Wisata Nglanggeran merupakan salah Desa Wisata Nglanggeran merupakan salah satu wilayah sumber produsen kakao terbesar satu wilayah produsen kakao terbesar di di Gunung Kidul Gunung Kidul 20 Fakta Cokelat 20 Fakta Coklat 1. Mencegah kolesterol 1. Mencegah kolesterol 2. Mengatasi darah tinggi 2. Mengatasi darah tinggi 3. Obat diabetes 3. Mengatasi diabetes 4. Mengatasi batuk 4. Mengatasi batuk 5. Obat penyakit hati 5. mengatasi penyakit hati 6. Mencegah penggumpalan darah 6. Mencegah penggumpalan darah 7. Pencegah kanker 7. Pencegah kanker 8. Penangkal radikal bebas 8. Penangkal radikal bebas 9. Mencegah penyakit jantung 9. Mencegah penyakit jantung 10. Mengatasi kelelahan 10. Mengatasi kelelahan 11. Mencegah stoke 11. Mencegah stoke 12. Penurun berat badan 12. Penurun berat badan 13. Melindungi tubuh dari sinar matahari 13. Melindungi tubuh dari sinar matahari 14. Obat diare 14. meredakan diare 15. Meningkatkan kecerdasan otak 15. Meningkatkan kecerdasan otak 16. Menyehatkan mata 16. Menyehatkan mata 17. Anti depresi 17. Anti depresi 18. Mengontrol lemak dalam tubuh 18. Mengontrol lemak dalam tubuh 19. Menguatkan tulang 19. Menguatkan tulang 20. Mencegah penuaan dini 20. Mencegah penuaan dini LIPI 2016 LIPI 2016

b. Translating After reading and understanding the contents in the text, the next step is translating. In this step, it takes many aspects such as cultural aspects, word terms, and the selection of the right words. This is a very important step for translators because translators are required to switch the language of the contents of the text or message from the source language into the target language. In choosing word terms or choosing the right words, I use several online dictionaries such as; MeriamWebster.com, glosbe.com, and kateglo.com. I chose an online dictionary other than because it is easy to use an online dictionary and is very helpful for me in finding words or terms that are difficult or unfamiliar to me.

Translating The Source Text

Table 3.1.1.2 Translation result of Content Brochure Griya Cokelat

Source text Target text

Griya Cokelat Nglanggeran merupakan salah satu Griya Cokelat Nglanggeran is one of the inovasi desa yang dilakukan oleh kelompok tani di innovations carried out by the farmer Desa Nglanggeran. Kelompok Kuliner Purbarasa, group in Nglanggeran Village. POKDARWIS Nglanggeran dan juga pemuda desa Purbarasa Culinary Group, Griya Nglanggeran diresmikan pada tanggal 2 POKDARWIS Nglanggeran, and also Desember 2016 oleh Sri Sultan Hamengkubuwono Griya Nglanggeran village youth were X. Dalam menciptakan inovasi pengolahan kakao inaugurated on December 2, 2016, by dari hulu sampai ke hilir dilakukan oleh masyarakat Sri Sultan Hamengkubuwono X. In Desa dan didukung oleh Dishutbun Gunungkidul creating innovative cocoa processing BPTBA LIPI Yogyakarta dan Bank Indonesia from upstream to downstream carried kepala pewakilan Yogyakarta. out by the village community, they are supported by the Forestry and Plantation Office Gunungkidul BPTBA LIPI Yogyakarta and Bank Indonesia country director Yogyakarta.

Proses pengolahan yang ada di Griya Cokelat Chocolate processing that is in Griya Nglanggeran Cokelat Nglanggeran

Produk griya Cokelat Nglanggeran Griya Cokelat Nglanggeran Products

Chocomix Chocomix

Minuman cokelat instan yang terbuat dari bubuk Instant chocolate drink made from cokelat dan susu asli dari Desa Nglanggeran yang original cocoa powder and milk from dicampur dengan gula, tersedia dalam 5 varian Nglanggeran which is mixed with sugar, yaitu, Chocomix, Chocomix-Classic, Chocomix- available in 5 variants namely, Fee, Chocomix-Tawa, dan Chocomix-Ice. Chocomix, Chocomix-Classic, Chocomix-Fee, Chocomix-Laughter, and Chocomix-Ice.

Dodol Kakao merupakan makanan tradisional yang Cocoa Dodol is a traditional food made terbuat dari tepung ketan, gula, dan santan yang from glutinous rice flour, sugar, and dipadukan dengan bubuk cokelat asli dari Desa coconut milk which is combined with Nglanggeran an original chocolate powder from Nglanggeran

Bakpia Cokelat lembut dan enak dibuat dengan Bakpia Chocolate, soft and delicious bahan cokelat pilihan dari desa Nglanggeran. made with selected chocolate ingredients from Nglanggeran.

Pisang Salut merupakan keripik pisang khas Desa Banana Couted is a special banana chips Nglanggeran yang dicampur dengan bubuk cokelat in Nglanggeran mixed with selected pilihan asli dari Desa Nglanggeran. Tersedia dalam cocoa powder from the village. 2 kemasan yang ekonomis dan menarik. Available in two economical and attractive packages.

Bubuk kakao pilihan asli Desa Nglanggeran yang Original cocoa powder from telah melalui proses fermentasi terbaik dan diolah Nglanggeran which has gone through menjadi bubuk cokelat. Tersedia dalam variasi the best fermentation process and was bubuk coklat makan dan minum. made into cocoa powder. Available in a variety of eating and drinking chocolate powders.

Cokelat batang yang terbuat dari bubuk cokelat, Chocolate bars made from cocoa lemak cokelat dan susu asli powder, cocoa butter, and real milk dari Desa Nglanggeran yang kemudian from Nglanggeran Village which are ditambahkan gula menjadikan kenikmatan yang pas then added with sugar make the di lidah. Tersedia dalam 2 varian kemasan yaitu 40 pleasure fit on the tongue. Available in gram dan 100 gram. 2 packaging variants, 40 grams, and 100 grams.

Cokelat Batang Caouverture produk inovasi lain Couverture Chocolate Bar another dari Cokelat Batang yang dicampur dengan bahan innovation from Chocolate Bars which lainnya seperti kayu manis, jahe, susu, kacang mete are mixed with other ingredients such as dan dark cokelat 65%, tersedia dalam 5 varian yaitu cinnamon, ginger, milk, cashewnut and Milk Chocolate Cinnamon, Milk Chocolate Ginger, 65% dark chocolate, available in 5 Milk Chocolate Original, Milk Chocolate variants namely, Milk Chocolate Cashewnut, dan Dark Chocolate. Cinnamon, Milk Chocolate Ginger, Milk Chocolate Original, Milk Chocolate Cashew Nut, and Dark Chocolate.

Cookies Almond merupakan Produk terbaru dari Almond Cookies is the latest product Griya Cokelat Nglanggeran yang terbuat dari bahan from Nglanggeran Chocolate Griya utama berupa bubuk cokelat dan dark cokelat asli which is made from the main dari Nglanggeran kemudian dicampur dengan telur, ingredients in the form of original margarin, tepung terigu, gula lalu diberi hiasan chocolate and dark chocolate powder kacang almond di atasnya. from Nglanggeran then mixed with eggs, margarine, flour, sugar and then given almonds on top.

Onde-Onde Cokelat Chocolate Onde-Onde Oleh-oleh khas Gunungkidul A special gift of Gunungkidul made from wheat flour is wrapped by white sesame.

Sale Untir Cokelat merupakan produk dari Griya Chocolate Untir Sale is a product of Cokelat yang terbuat dari sale pisang kemudian Griya Chocolate which is made from dililit dengan adonan kue kering cokelat asli Banana Sale and then wrapped by Nglanggeran. Nglanggeran original chocolate cookie mixture.

Tahukah Anda???? Do You Know???? Kakao adalah tanaman holtikultur yang berasal dari Nglanggeran Tourism Village is one of Amerika Selatan, namun sekarang tanaman kakao the largest producers of cocoa in dapat ditanam di berbagai kawasan tropis. Biji Gunung Kidul. tanaman kakao merupakan bahan dasar pembuatan Cocoa is a horticulture plant originated produk coklat. from South America, but now it can be Desa Wisata Nglanggeran merupakan salah satu planted in various tropical regions. The wilayah produsen kakao terbesar di Gunung Kidul basic ingredients of making chocolate products come from cocoa beans. 20 Fakta Coklat 20 Chocolate Facts 1. Mencegah kolesterol 1. Prevent cholesterol 2. Mengatasi darah tinggi 2. Overcome high blood pressure 3. Mengatasi diabetes 3. Overcome diabetes 4. Mengatasi batuk 4. Relieve cough 5. mengatasi penyakit hati 5.Overcome liver disease 6. Mencegah penggumpalan darah 6. Prevent blood clots 7. Pencegah kanker 7. Cancer prevention 8. Penangkal radikal bebas 8. Antidote to free radicals 9. Mencegah penyakit jantung 9. Prevent heart disease 10. Mengatasi kelelahan 10. Overcome fatigue 11. Mencegah stroke 11. Prevents strokes 12. Penurun berat badan 12. Weight loss 13. Melindungi tubuh dari sinar matahari 13. Protect the body from the sun 14. meredakan diare 14. Overcome diarrhea 15. Meningkatkan kecerdasan otak 15. Increase brain intelligence 16. Menyehatkan mata 16. Healthy eyes 17. Anti depresi 17. Anti depression 18. Mengontrol lemak dalam tubuh 18. Body fat control 19. Menguatkan tulang 19. Strengthens bones 20. Mencegah penuaan dini. 20. Anti aging. LIPI 2016 LIPI 2016

3.1.1.2. Making Bilingual Guide Book "Making Chocolate Powder"

For this second project I also have the same version as reading and translating on the first project. Meanwhile, there is a different step version which is not done in the second project, it is written in the source text by myself. After conducting the interview process with Ms. Surini as the organizer of Griya Cokelat to get the information I needed to make a Bilingual Guide Book "Making Chocolate Powder".

Table 3.1.1.3 Bilingual Guide book “Making Chocolate Powder”

Source text Target text

Proses Pembuatan Bubuk Cokelat Process of Making Chocolate Powder

1. Langkah pertama, petik kakao dari 1. The first step, pick cacao from trees pohon yang berasal dari perkebunan originating from local society milik warga atau kakao dari hasil plantations or cocoa from local society tanam warga. planting.

2. Kemudian kupas kakao dan ambil 2. Then, peel the cocoa and take the bijinya seeds

3. Masukan bijinya kedalam kotak 3. Put the seeds into the fermenter box fermentor untuk masa fermentasi for a minimum of 5 days 5 nights minimal 5 hari 5 malam, lalu setiap 24 fermentation period, then every 24 jam sekali dibalik agar suhunya hours it is reversed so that the merata dengan aturan suhu 37oC temperature is evenly distributed with the 37oC temperature rule 4. Setelah itu, Jemur biji cokelat minimal 4 hari di bawah sinar 4. After that, dry the cocoa beans for at matahari atau sampai biji benar-benar least 4 days under the sun or until the kering (maksimal kadar airnya hanya seeds are completely dry (the mencapai 7%) maximum water content is only 7%)

5. Sangrai biji cokelat hingga warnanya 5. Roast the cocoa beans until they turn a berubah menjadi coklat agak tua little dark brown

6. Lalu pisahkan isi biji dengan kulitnya 6. Then, separate the contents of the seeds with the skin 7. Giling biji cokelat hingga menjadi pasta atau liquor 7. Grind the cocoa beans into a paste or liquor 8. Kemudian press pasta atau liquor untuk memisahkan lemak cokelat 8. Then press paste or liquor to separate dengan bubuk cokelat the brown fat with chocolate powder

9. Dan bubuk cokelatpun siap untuk 9. And chocolate powder is ready to use digunakan dalam segala jenis olahan. in all types of preparations.

c. Restructuring The editing process or rechecking is needed for translators in researching the final results of their translations ranging from mistyping and grammatical errors. Surely the translation process will not be separated from the name of the editing process. I did this process when I finished writing and translating the contents of the brochures and guidebooks. According to Nababan (2008) about some of the steps regarding the energy method above, there are also some steps that I took to complete the brochure and the guidebook, namely; d. The design The next step that I take when I have completed the translating and editing process is design. The project that I created is a project that is consumed by a lot of people, so this is needed for an attractive visual design to invite the target reader to read and then perform their actions by visiting and shopping at Griya Cokelat. This is in line with the purpose of making brochures and also a guide book "Making Chocolate Powder" at Griya Cokelat. e. Submitting Submitting is the final stage after doing the whole transformation, editing, and design. This is also what I have done in some of my projects and then I consult with an internship supervisor to further research about my translation errors such as mistyping and grammatical errors. After that, if everything has been done, the final step is to hand it over to the Griya Cokelat management for them to print and use as they should.

3.2. Problems and Solutions faced during Internship

3.2.1. The Bad Structure from Source Text Table 3.2.1.1 The example of bad structure from source text Source Text Revision Text

Chocomix Chocomix

Minuman cokelat instan yang terbuat dari Minuman cokelat instan yang terbuat dari bubuk cokelat, gula, dan susu asli dari bubuk cokelat dan susu asli dari Desa Desa Nglanggeran. Tersedia dalam 5 varian Nglanggeran yang dicampur dengan gula, yaitu Chocomix, Chocomix-Classic, tersedia dalam 5 varian yaitu, Chocomix, Chocomix-Free, Chocomix-Tawa, dan Chocomix-Classic, Chocomix-Fee, Chocomix- Chocomix-Ice. Tawa, dan Chocomix-Ice.

The reason why I change the phrase which bold style because Nglanggeran village is not producing sugar so only the etawa goat milk and chocolate powder products are the original Nglanggeran products. If it still says "....gula dan susu asli dari Desa Nglanggeran" then it will be speculated that Nglanggeran also produces sugar and owns sugar cane plantations. However, in reality there was none, so I revised it to "....dari Desa Nglanggeran yang dicampur dengan gula" to emphasize that only chocolate powder and etawa milk products are made in Nglanggeran Village.

Table 3.2.1.2 The example of bad structure from source text Source Text Revision Text

Cokelat batang yang terbuat dari bubuk Cokelat batang yang terbuat dari bubuk cokelat, cokelat, lemak cokelat, gula, dan susu lemak cokelat dan susu asli dari Desa asli Desa Nglanggeran yang terasa Nglanggeran yang kemudian ditambahkan nikmat di lidah. Tersedia dalam 5 varian gula menjadikan kenikmatan yang pas di kemasan yaitu 40 gram dan 100 gram. lidah. Tersedia dalam 2 varian kemasan yaitu 40 gram dan 100 gram. Such as the problem before that the source text says "gula" or sugar is the original product of Nglanggeran. Then the choice of words that are not quite right on the phrase "terasa nikmat di lidah"So that the sentence is less attractive to the target reader. According to Kristina (2016), one type of persuasive language is gimmick. Gimmick is a persuasive language intended to persuade and motivate the target reader to take an action or change their mind. So I decide to change into "menjadikan kenikmatan yang pas di lidah" to attract more target readers to do action.

Table 3.2.1.3 The example of bad structure from source text Source Text Revision Text Ampyang khas terbuat dari bahan dasar Cokelat Batang Caouverture produk inovasi kacang, gula,dan telur dengan balutan lain dari Cokelat Batang yang dicampur cokelat khas Desa Nglanggeran. dengan bahan lainnya seperti kayu manis, jahe, susu, kacang mete dan dark cokelat 65%, tersedia dalam 5 varian yaitu Milk Chocolate Cinnamon, Milk Chocolate Ginger, Milk Chocolate Original, Milk Chocolate Cashewnut, dan Dark Chocolate. Chocolate Spa merupakan produk Cookies Almond merupakan Produk terbaru kecantikan yang mampu menjaga dari Griya Cokelat Nglanggeran yang kelembapan kulit secara alami. terbuat dari bahan utama berupa bubuk cokelat dan dark cokelat asli dari Nglanggeran kemudian dicampur dengan telur, margarin, tepung terigu, gula lalu diberi hiasan kacang almond di atasnya. Cipiran cokelat merupakan campuran Sale Untir Cokelat merupakan produk dari beras ketan, gula, dan cokelat bubuk Griya Cokelat yang terbuat dari sale pisang pilihan khas Desa Nglanggeran. kemudian dililit dengan adonan kue kering cokelat asli Nglanggeran.

Of the several products above, there are types of products that must be replaced, this is because the previous product was not an original product from Chocolate Griya, the occurrence of miscommunication caused writing errors of the product type. So the management asked me to revise these types of products and replace them with the latest products from Griya Cokelat Nglanggeran.

3.2.2. Unfamiliar Word Table 3.2.2.1 The example of unfamiliar word Source Text Target Text

Dalam menciptakan inovasi In creating innovative cocoa processing pengolahan kakao dari hulu sampai ke from upstream to downstream carried out hilir dilakukan oleh masyarakat Desa by the village community, they are dan didukung oleh Dishutbun supported by the Forestry and Plantation Gunungkidul, BPTBA LIPI Office Gunungkidul, BPTBA LIPI Yogyakarta dan Bank Indonesia Yogyakarta and Bank Indonesia country kepala pewakilan Yogyakarta. director Yogyakarta.

In the paragraph above there are some words that are not as familiar to me as the word "Dishutbun and kepala pewakilan". According to kehutananinfo.blogspot.com "Dishutbun" stands for"Dinas Kehutanan dan Perkebunan" Then, I got the translation of the word in English into "Forestry and Plantation Office " from the website page penerjemahan-id.com. In addition, for the term "kepala perwakilan" my translation refers to the results from the online dictionary glosbe.com which translates to "country director

". Source : http://kehutananinfo.blogspot.com/2017/07/singkatan-dalam-dunia- kehutanan.html

Source : https://penerjemah-id.com/2017/12/16/terjemahan-dinas-dalam-bahasa- inggris/

Source : https://glosbe.com/id/en/kepala%20perwakilan

Table 3.2.2.2 The example of unfamiliar word Source Text Target Text

20 Fakta Coklat 20 Chocolate Facts 1. Mencegah kolesterol 1. Prevent cholesterol 2. Mengatasi darah tinggi 2. Overcome high blood pressure 3. Mengatasi diabetes 3. Overcome diabetes 4. Mengatasi batuk 4. Relieve cough 5. mengatasi penyakit hati 5.Overcome liver disease 6. Mencegah penggumpalan darah 6. Prevent blood clots 7. Pencegah kanker 7. Cancer prevention 8. Penangkal radikal bebas 8. Antidote to free radicals 9. Mencegah penyakit jantung 9. Prevent heart disease 10. Mengatasi kelelahan 10. Overcome fatigue 11. Mencegah stroke 11. Prevents strokes 12. Penurun berat badan 12. Weight loss 13. Melindungi tubuh dari sinar 13. Protect the body from the sun matahari 14. Overcome diarrhea 14. meredakan diare 15. Increase brain intelligence 15. Meningkatkan kecerdasan otak

There are some words about health that I don't know about it such as "darah tinggi, penyumbatan darah dan diare". These three words I translate into "high blood pressure for darah tinggi" and "penyumbatan darah into blood clots "that I took from the glosbe.com dictionary, then for the term"diare for diarrhea"Refers to the term in kateglo.com according to the medical field.

Source : https://glosbe.com/id/en/darah%20tinggi

Source : https://glosbe.com/id/en/penggumpalan%20darah

Source : https://kateglo.com/?phrase=diare&mod=glossary&op=1&dc=kedokteran

Table 3.2.2.3 The example of unfamiliar word Source Text Target Text 1. Masukan bijinya kedalam kotak 3. 1. Put the seeds into the fermenter box for a fermentor untuk masa fermentasi minimum of 5 days 5 nights fermentation period, minimal 5 hari 5 malam, lalu setiap 24 then every 24 hours it is reversed so that the jam sekali dibalik agar suhunya merata temperature is evenly distributed with the 37oC dengan aturan suhu 37oC temperature rule

For the above sentence, there are some verbs that I don't know yet, so I refer there to the glosbe.com webpage to find the translation of the word "dibalik and merata".Then, I encountered the word" reversersed for dibalik and distributed for merata".

Source : https://glosbe.com/id/en/balik

Source : https://glosbe.com/id/en/merata

Table 3.2.2.4 The example of unfamiliar word Source Text Target Text

7. Giling biji cokelat hingga menjadi pasta atau liquor7. Grind the cocoa beans into a pasta or liquor

According to Aryanti et al. (2019) stated that the process of processing cocoa beans into cocoa powder through a pressing process. Most of the cocoa butter in chocolate paste (chocolate liquor / chocolate mass) must be separated. This explains that pasta or liquor is part of the cocoa bean so that in the use of my name I use the borrowing method which is to borrow or maintain the term name that comes from the source language.

3.2.3. Using Many Techniques of Translation Molina and Albir (2002) stated that translation techniques can be classified into 18. Therefore, I used many techniques of translation to create my translation perfectly. Table 3.2.3.1 Technique of Translation No. Name of Translation Techniques 1. Adaptation is a technique that replaces the source language cultural elements into target language culture, which has the same condition and situation. 2. Amplification is a technique that conveys details that are not formulated or stated in source language without decreasing or changing the source text message. It can be either information or paraphrasing explicitly. 3. Borrowing is a technique that takes a word or expression straight from source language into target language. It can be pure borrowing or naturalized borrowing. 4. Calque is a translation technique of the word or phrase or from the source language into the target language which can be a lexical or structural system. It also can be translated word-by-word from source language into target language. 5. Compensation is a technique that introduces source language element of information or stylistic effect in another place in target language because it cannot be reflected 6. Description is a technique that replaces the term by describing unfamiliar words from source language into target language. 7. Discursive Creation is a technique that replaces a term or expression with a temporary equivalent. 8. Established Equivalence is a technique that uses a term or expression which is recognized (in dictionary or language in use and everyday use) as an equivalent in the target language. 9. Generalisation is a technique that uses familiar words from target language as the result of translation. 10. Linguistics Amplification is a technique that adds the linguistic form from source language into target language. 11. Linguistics Compression is a technique that combines the linguistic form from source language. 12. Literal Translation is a technique that translates a word or an expression in word by word. 13. Modulation is a technique that changes the point of view in target language in order to create target readers that can relate with the translation. 14. Particularization is a technique that uses specific terms. 15. Reduction is a technique that reduces certain elements from source language into target language without changing the message. 16. Subtitution is a technique that changes a linguistic element into paralinguistic (intonation or sign). 17. Transposition is a technique that changes a grammatical category in relation to the source language. 18. Variation is a technique that changes linguistic term or paralinguistic which influences linguistic variation (textual tone, style, geographical dialect, and social dialect).

Table 3.2.3.2. The example of using borrowing technique Source Text Target Text

Dodol Kakao merupakan makanan Cocoa Dodol is a traditional food made from tradisional yang terbuat dari tepung ketan, glutinous rice flour, sugar, and coconut milk gula, dan santan yang dipadukan dengan which is combined with an original chocolate bubuk cokelat asli dari Desa Nglanggeran powder from Nglanggeran

Bakpia Cokelat lembut dan enak dibuat Bakpia Chocolate, soft and delicious made dengan bahan cokelat pilihan dari desa with selected chocolate ingredients from Nglanggeran. Nglanggeran.

I decided to use borrowing technique when translated "Dodol and Bakpia" because it is the name of the Griya Cokelat icon. Borrowing technique means the translator keeps the source text then uses it inhe target text. Tyas (2017) argued that an area or region can be easily recognized because of its culinary. Besides being famous for its Griya Cokelat chocolate powder, it is also famous for its specialty Cocoa Dodol or Chocolate. This is because Dodol is the first food product made in Griya Cokelat based on chocolate. In addition Eriyanto (2018) said that Bakpia is an acculturation food product from Chinese snacks. Withstood decades, even after becoming an icon of Yogyakarta, Bakpia became a symbol of pluralism in the city. Therefore, besides making Dodol as a superior food product in Griya Cokelat, it also develops Bakpia as another iconic product. This Bakpia has a difference with the others, if in general Bakpia outer shell is made of flour dough mixed with sugar then the contents are filled with green beans or chocolate. However, in Griya Cokelat the outer skin is made of chocolate dough and the filling is made of chocolate as well. This indicates that the two products above have become iconic products. Just like before that the source text says "gula" or sugar is the original product of Nglanggeran.

Table 3.2.3.3. The example of using Description Technique Source Text Target Text

Onde-Onde Cokelat Chocolate Onde-Onde Oleh-oleh khas A special gift of Gunungkidul made from wheat flour is wrapped Gunungkidul by white sesame.

I decided to use the description technique for describing unfamiliar words from source text into target text. I used the phrase "Oleh-oleh khas Gunungkidul'' because this is some foreigner still unknown about this food and this food is not the main icon like Dodol, Bakpia or Chocolate Powder in Nglanggeran. There is no cooking demonstration to introduce this food so it needs additional information to explain what food this is.