This thesis presents research about Translating the Buginese Traditional food from Bahasa to English in a process of the students’ translation ability at the eighth semester of English education department of STAIN Watampone. The Population of this research was the students at eighth semester of English education department of STAIN Watampone. rnIn conducting the study, the researcher used the descriptive qualitative method. The descriptive qualitative method is applied a description of the result of translating the Buginese traditional food from Bahasa to English in a process of the students’ translation ability. This was used to measure creativity in translating and to find out the references in English culinary about Buginese Traditional food.rnFrom the analysis, the researcher sees that the students has tried rendering translate the Buginese traditional food from Bahasa to English and the result of translating is the students can translate the food well. The students has diffirence version of translating but it can be understood and researcher thinks it is appropriate because the students just want to give more information and knowledge in English culinary. There are only six students that use good grammar, terminology, spelling each words and two students also which are still less in using grammar, terminology, spelling each words.rnConclusionsrnAfter analysis the data based on translating the Buginese traditional food from Bahasa to English in a process of the students’ translation ability with four kinds the food that are Onde-Onde, Barongko, Nasu Poppu, and Lemper. Researcher concludes that translating the Buginese traditional food in students’ translation ability.rn Based on the data of analysis can be seen from classify accurately grammar, terminology, spelling each words and the students’ creativity to translate the Buginese traditional food from Bahasa to English that suitable with the name of the food and the result of translating is the students can translate the food well From the data analysis, there are only six students that use good grammar, terminology, spelling each words and two students also which are still less in using grammar, terminology, spelling each words.rnB. SuggestionrnTranslating the the Buginese traditional food is more difficult than translating the other text, so researcher suggests to the translator who wants to translate the Buginese traditional food from Bahasa to English in a process of the students’ translation ability and pay attention of some aspect below to create a good translation, as follow:rn1.The translator has to understand and creative to classify some word that identical from the food. rn2.The translator has to know and master about a good method and the procedure of translation.rn3.The translator has to render the message and meaning of the Buginese traditional food as good as possiblernrn

ST20170065

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