Muhammad Hasyim

The use of machine translation as artificial intelligence (AI) keeps increasing and the world’s most popular a translation tool is Google Translate (GT). This tool is not merely used for the benefits of learning and obtaining information from foreign languages through translation but has also been used as a medium of interaction and communication in hospitals, airports and shopping centres. This paper aims to explore machine translation accuracy in translating French-Indonesian culinary texts (recipes). The samples of culinary text were taken from the internet. The research results show that the semiotic model of machine translation in GT is the translation from the signifier (forms) of the source language to the signifier (forms) of the target language by emphasizing the equivalence of the concept (signified) of the source language and the target language. GT aids to translate the existing French-Indonesian culinary text concepts through words, phrases and sentences. A problem encountered in machine translation for culinary texts is a cultural equivalence. GT machine translation cannot accurately identify the cultural context of the source language and the target language, so the results are in the form of a literal translation. However, the accuracy of GT can be improved by refining the translation of cultural equivalents through words, phrases and sentences from one language to another.

Toraja coffee as characteristic of the world tourism needs a brand image and reputation and different, to cope with global competition in the field of tourism. The main issues in this research are how to enhance the image and reputation of the Toraja coffee as a tourism identity and how the effectiveness of place branding in an attempt to improve the image of the Toraja coffee as a tourism destination in the world and how the effectiveness of branding Toraja as a tourism destination. Qualitative research methods are used to answer this descriptive problem formulation with a focus on the exploration of the social situation in-depth, broad and thorough about coffee as the identity of Toraja tourism. Source data obtained through interviews and questionnaires with foreign tourists. The results of this study concluded that Toraja coffee has many different coffee variants based on the area of planting, and the variant of coffee Toraja is the sustainable development tourism based on identity in Toraja Region.

This research aims to analyze the term Philosophy of Local History, which is conducted using secondary sources, in addition to primary sources in the form of data from informants domiciled in Bone Regency. This research is also conducted to find out about Kajaolaliddong as a role model who are honest, intelligent, and brave. Kajaolaliddong is known as a scholar, statesman, and a reliable diplomat, whose thoughts became the concept of pangadereng, which then metamorphoses into a basic pattern of royal government in Bugis and Makassar. Those three characteristics are equipped by other qualities. Lempu’E nasibawai tau’ (honesty, which is accompanied by devotion), Acca nasibawaii Ada tonging namatike (intelligence, which is accompaniedby truthfulness in speakingwith caution).

This study discusses foreign tourists' perceptions of Toraja which is a cultural tourism site in South Sulawesi, Indonesia. Every year, tourists visit Toraja to participate in their yearly rituals of death take time to visit the graves inside the mountain cliffs (in caves) as they feel the rich cultural heritage and have a view of the traditional houses. Data were collected by interviewing these tourists through the use of questionnaires with randomly selected respondents. The results obtained showed that knowledge about Toraja cultural tourism gained by foreign tourists before their visit creates curiosity and willingness to obtain experiences in Toraja ethnic culture. Foreign tourists get to experience Toraja's rich cultural heritage. According to them, Toraja is one of the most unique, special and outstanding tourism centers in the world. The uniqueness of Toraja culture creates greater curiosity among tourists so that they want to have a cultural experience by conducting a tour to Toraja and through direct communication with Toraja people. However, they also stated the importance of some objects other than those previously listed. Tourist objects that are all related to grief such as graves, however, cause some boredom. Some tourists frowned upon the mismanagement of some tourist centers such as the natural agrotourism center which is known to produce the ingredients used in Toraja products and they suggested ways to manage these areas more effectively.