This paper discussed the translation errors in various top brands of instant noodles in Indonesia, ranging from the products produced by the local industries to the one imported from overseas. In this research, the researchers used a descriptive qualitative research method. The sources of the data for the objects of the research were ten cooking instructions or procedures of various brands of instant noodles in Indonesia, translated from Indonesian into English. The data were collected by documentation techniques. The types of data were words, phrases and sentences. The data were classified and tabulated based on the error types, following the standard of ATA’s Framework for Standard Error Making Classification. The result of the analysis showed that there were 40 translation errors, found in 10 of 23 error categories with Omission as the most frequent error produced. The three most prominent error categories found in the instant noodles’ cooking instructions are Omission, Mistrans.....

704 hits