Trados Software

Class   : 4SA04

Agatha O.

Asti febriani

Lilik mudrika F

Marsa tsuraya

Robi Budiman


What is Trados?

SDL Trados is a computer-assisted translation software suite, originally developed by the German company Trados GmbH and currently available from SDL plc, a provider of customer experience cloud solutions. It is considered the market-leader in providing translation software solutions across the entire translation supply chain, including freelance translators, language service providers, corporate language departments and academic institutions.

Trados GmbH was founded as a language service provider (LSP) in 1984 by Jochen Hummel and Iko Knyphausen in Stuttgart, Germany. The company began developing translation software in the late 1980s, and released the first Windows versions of two of the suite’s major components in the early 1990s – MultiTerm in 1992, and Translator’s Workbench in 1994. In 1997, the company received a major boost when Microsoft decided to use Trados for its internal localization needs. By the end of the 1990s, it had become the clear market leader in desktop translation memory software.



SDL Trados Studio is delivered with several tools and applications. These are:

  • SDL Trados Studio

The main application providing a complete environment to edit or review translations, manage translation projects, organize terminology, and connect to machine translation.

  • SDL MultiTerm

A terminology management tool that is integrated with SDL Trados Studio for adding, editing and managing terms.

  • SDL Language Cloud

Secure access to machine translation engines that can be accessed directly from within SDL Trados Studio.

  • SDL OpenExchange

SDL Trados Studio includes several applications for the SDL OpenExchange – an online marketplace which offers apps to help with a range of translation processes, for example further file format support and task automation.

Handling of translation memories and glossaries

The translation memory (TM) format of Trados is SDLTM, which consists in a particular SQLite database.

When creating a new (file-based) translation memory, SDL Trados Studio creates a database file in which all translation units are stored. The translation memory also stores structural and context information to link all the different segments and their position in a document. This allows the tool to select the most relevant translation memory segment.

Main translation memory database file: .sdltm

In previous version of Trados a neural network of files that enable fuzzy search capability was also created. A new translation memory consists of five new files:

Main translation memory database file: .tmw

Neural network files: .mdf, *.mtf, *.mwf, *.iix

When copying a translation memory, you must copy all five translation memory files. Otherwise, Translator’s Workbench displays an error message when opening the copied translation memory.Trados can also work with server-based translation memories. Glossaries are handled by the MultiTerm application. Glossaries can be bilingual or multi-lingual.

The great news is that SDL Trados Studio 2015 will make your life a whole lot easier. Discover new ways to increase your productivity, ensure the highest levels of translation quality and personalize your Studio to suit you.

  1. Easier to use

Traditional menus are replaced with a brand new ribbon navigation that feels quicker and more intuitive than any previous versionUsers who are not familiar with SDL Trados Studio can immediately take advantage of the ‘getting started’ resources, which can be found on the new welcome screen. Find easy access to video tutorials and help articles to get you up and running as quickly as possible.

  1. Faster than ever

Trados can fill the large projects with multiple files. Teams that share linguistic assets will be happy to know that SDL GroupShare delivers a much faster server experience. Whether you’re sharing terminology, translation memories or entire projects, the user experience has been significantly improved.

  1. More productivity tools

Use any file format supported by SDL Trados Studio and all alignments can be edited to improve quality. The new AutoSuggest feature provides suggestions from more sources including whole phrases coming from machine translation services as well as concordance and fuzzy match results coming directly from your translation memory. Source content can now be edited directly from the translation environment.

  1. Enabling enhanced quality

Automatically update your bilingual file from a reviewed target file and immediately import the latest changes to your TM to streamline the review process. Accept and reject any changes clearly marked using Track Changes for improved quality, while keeping your TM up to date. A spellchecker certainly helps, but it’s not foolproof and mistakes can slip through the cracks.

  1. Support the latest file types

Continue to accept any project with our latest additions and updates of file formats, including:

  • New, faster XLIFF filter which now supports alternate translations
  • New, faster HTML filter with HTML5 and SGML support
  • Redeveloped, faster TTX filter
  • Enhanced XML filter with an embedded content filter setting, supporting open W3C standards such as ITS 2.0
  • New, improved PDF filter with built-in OCR functionality enabling the translation of scanned documents
  • New, robust Microsoft Word filter for better handling of Word files
  • New bilingual Microsoft Excel file filter
  1. Improved collaboration capabilities

SDL Trados Studio 2015 fully leverages the entire range of capabilities available with SDL Studio GroupShare where translation projects can be shared for streamlined management of project assets

Advantages :

  • Generally, it is useful for specialized texts (medical, technical, legal) if many sentences are repeated throughout the text and only a few words change said sentence, then it is useful to keep consistency.
  • You never translate twice the same sentence
  • Trados allow you to translate files in InDesgin, X-Press, HTML,etc 
  • Have a lot of plug-in who allow you to make reliable quality checker.
  • Trados has storage to save the result of translation, so translator does not need to translate again. Therefore, trados is very useful for translators.
  • Supported source document formats

SDL Trados Studio 2015 supports over 70 different file types, including: various markup and tagged formats such as SGML, XML, HTML, XLIFF, SDLXLIFF (Studio’s native format for translation), OpenDocument files; straight text files; source code files, such as Java and Microsoft .NET; Microsoft Word, Excel, Bilingual Excel and PowerPoint; and some Adobe file formats, such as PDF, scanned PDF (OCR is included) FrameMaker, InDesign, and InCopy.

  • Handling of translation memories and glossaries

The translation memory (TM) format of Trados is SDLTM, which consists in a particular SQLite database.When creating a new (file-based) translation memory, SDL Trados Studio creates a database file in which all translation units are stored. The translation memory also stores structural and context information to link all the different segments and their position in a document. This allows the tool to select the most relevant translation memory segment.

  • Main translation memory database file: .sdltm

translation memory consists of five new files:

Main translation memory database file: .tmw

Neural network files: .mdf, *.mtf, *.mwf, *.iix

  • Glossaries are handled by the MultiTerm application. Glossaries can be bilingual or multi-lingual.
  • Integration of Machine Translation and Post-Editing

SDL Trados Studio 2015 has integrated machine translation and postediting into its translation workflow.


  • In general text or literary translations, it is not help.
  • The cost is still expensive
  • The application need a huge space to be installed.


Reference :


How to use Trados



Intralingual, Interlingual, and Intersemiotic translation

  • 4SA04
    – Asti Febriani (11612223)
    – Agatha Octasari (10612320)
    – Lilik Mudrika F. (14612207)
    – Marsa Tsuraya (14612454)
    – Robi Budiman (16612655)
    Penerjemahan Berbantuan Komputer
    TEXT 2
    2. Terjemahan Intrabahasa, Antarbahasa, Intersemiotik
    Di dalam literatur penerjamahan, ada beberapa ragam terjemahan yang pernah dikemukakan
    oleh para ahli. Ragam-ragam tersebut ada yang digolongkan menurut jenis sistem tanda yang
    terlibat, jenis naskah yang diterjemahkan, dan juga menurut proses penerjemahan serta
    Roman Jakobson (1959:234) membedakan terjemahan menjadi tiga jenis, yaitu terjemahan
    intrabahasa, terjemahan antarbahasa, dan nterjemahan intersemiotik.
    Yang dimaksud terjemahan intrabahasa adalah pengubahan suatu teks menjadi teks lain
    berdasarkan interpretasi penerjemah. Dan kedua teks ini ditulis dalam bahasa yang sama.
    Jadi, bila kita menuliskan kembali puisi Chairil Anwar, Aku, ke dalam bentuk prosa di dalam
    bahasa Indonesia, maka kita melakukan penerjemahan intrabahasa.
    Jenis terjemahan kedua adalah terjemahan antarbahasa. Terjemahan jenis ini adalah
    terjemahan dalam arti yang sesungguhnya. Dalam jenis ini, penerjemah menuliskan kembali
    makna atau gagasan teks bahasa sumber ke dalam teks bahasa sasaran.
    Yang terakhir adalah jenis terjemaan intersemiotik. Jenis ini mencakup penafsiran sebuah teks
    ke dalam bentuk atau system tanda yang lain. Sebagai contoh, penafsiran novel menjadi
    sebuah karya film.
    2. Intralingual, Interlingual, and Intersemiotic translation
    In a literature work of translation, there are various kinds of translation that the expert have
    been revealed. The varieties are classified into the sign system which involved , kind of text
    that was translated , process and the emphasis. , and also according to the translation process
    that include emphasizing.
    Roman Jacobson (1959:234) distinguish translation into three types, there are intralingual
    translation, interlingual translation, and semiotic translation.
    The meaning of intralingual translation is transferring a source text into another text based on
    translator interpretation. Both of the text written in the same language.
  • Therefore, if we rewrite Chairil Anwar’s poetry, Aku, into a prose in Indonesian language,
    thus we did intralingual translation.
    The second type of translation is interlingual translation. This translation called as a proper
    translation. In this translation, translator rewrite the meanings or ideas of source language
    into target language.
    The last type of translation is intersemiotic translation. This translation covers interpretation
    of a text into a form or another sign system.for instance, interpretation of a novel into a film.

Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

  1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
  2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
  3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Source :

How to Make Cilok, Best Recipe

Cilok is one snack that is not foreign to people of Indonesia specifically regional Sundanese (West Java). Unfortunatelly, cilok like meatball.

Cilok is an Indonesian snack made with a mix of all function flour and tapioca flour, ground toasted dried shrimp, very finely sliced scallions, grated garlic, and period with sugar, salt, and ground white pepper.
Cilok itself originates from the word “Aci plug” which is where the name the reference of the raw product cilok controlled by aci/starch and a special method of consuming that is using the plug stem/bamboo skewers, for that reason called cilok. In fact there are numerous variations cilok, such as  cilok fried, cilok spicy peanut  and grilled cilok original.

• 200 grams of starch
• 200 grams of wheat flour
• 2 cloves of garlic puree
• 1 teaspoon of bouillon powder
• 1/4 teaspoon ground pepper
• 2 leeks very finely sliced
• 400 ml of water, the addition is required up until the dough is formed
• 1 teaspoon salt
• water to boil
Peanut Sauce Ingredients:
• 150 grams of peanuts roasted/ fried then puree
• 1 teaspoon sugar
• 1 teaspoon vinegar
• salt to taste
• adequate water
• How to make the peanut sauce:
How to make the peanut sauce:
• Mix peanut (smoothed) with vinegar, salt, sugar and water.
• Heat over the fire for a while till thickened.
• Blend a little chili paste if you desire spicy

How to make cilok:
• The primary step mix starch and flour and sieve, next include the leeks and garlic and stir up until combined. Set aside in advance.
• Heat the water (400ml), include salt, bouillon powder and pepper (if making use of).
• Get in the water is still hot mix into the flour gradually while diuleni till smooth and combined or till dough is simple to establish. Let the water to the boil. If it had actually been able to set up the dough stop including water so that the dough is not too thin.
• Take the dough a little and rounded shape (cilok), do till the dough runs out.
• Cilok then boiled in boiling water.
• If it suggests that drifts cilok cilok ripe. Raise such cilok then drain once again quickly prior to steamed till prepared and tender.
• If it is steamed and cooked, then cilok prepares fried, or likewise can be straight consumed by method of water it with peanut sauce ahead of time.

Source :

OREO Milk Shake

OREO Milk Shake Recipe


    • 4 tsp. chocolate syrup
    • 8 OREO Cookies, divided
    • 1 cups milk
    • 2 cups vanilla ice cream, softened


  • SPOON  1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside.
  • QUARTER  remaining cookies; place in blender. Add milk and ice cream; blend until smooth.
  • POUR  into prepared glasses; top with chopped cookies. Serve immediately.

Source :

How do you become a barista?

Baristas get to where they are through a variety of channels. Some start in a coffee shop with no certification, and others start with a course. There are numerous barista certification programs out there, and nowadays, many of the larger specialty coffee companies even run their own courses, like Counter Culture.


Do baristas go through training programs first? Or do they start serving coffee somewhere and then do a certification program?

People do both! Taking brewing classes shows initiative to a prospective employer, but generally most people land their first coffee job before they’re really proficient on a commercial espresso machine. Typically, someone with no bar experience would start by working the register or expediting, and train until they’re consistently and efficiently making quality drinks. That’s the best-case scenario, at least. In a good coffee shop, even experienced baristas need to pass a certification or prove they can make drinks to a certain standard before they get bar shifts.

What can people expect to cover in a barista certification program?

They definitely vary, but in my opinion all should evaluate a barista’s ability to “dial in” a coffee (make grind, recipe, and other adjustments so that coffee tastes great brewed under pressure at a high coffee-to-water ratio), properly heat and texturize milk, prepare quality drinks consistently and quickly without excess ingredient waste, maintain a clean and efficient station, explain the coffee menu, make recommendations, and otherwise interact with guests.

What makes a good barista?

A love for coffee and a decent palate, because a barista needs to taste the coffee and adjust brewing recipes as required. The ability to focus on making great drinks quickly and the capacity to spend hours on their feet without showing strain. Also, the usual suspects that contribute to a successful career — work ethic, attention to detail, communication skills, and professionalism.

If you had to pick three essential qualities that baristas have to have, what would they be?

Passion for coffee, great people skills, and attention to detail.

What tends to be the most difficult part of a barista certification course?

Making espresso is an art and a science, and a barista needs to understand the volatility of their ingredients. The best analogy I can think of is baking bread — with practice, a baker’s instincts tell her when to add a little more flour or water to the dough and how to know when a loaf is fully cooked. A barista needs to understand the variables that affect espresso, pay close attention to how the shot looks and tastes, and make adjustments and modifications as they go.

Besides Counter Culture, are there any other great barista certification programs out there?

The Barista Guild is a national organization under the umbrella of the Specialty Coffee Association of America, and they offer a variety of classes and certifications for coffee professionals.

Source :

How to Make Latte Art

  1. Pour enough cold milk (34ºF or 1ºC) for one cup into the steam pitcher.

    • Place your pitcher in the refrigerator or freezer before using if you have the time. A cold pitcher will give you more time steaming your milk, decreasing your chances of scalding it. It also makes the cream more stiff and easy to handle. Try to refrigerate it for at least 30 minutes before use.
    • For the perfect foam, always have a liquid thermometer handy. A thermometer will help you be exact about removing the milk from the steamer before it scalds. The goal is to heat the cream to just below boiling. Don’t keep it at this temperature for too long, though as it can scald anyway.
     Image titled Make Latte Art Step 2
  2. Put the steam wand at the bottom of the pitcher. Turn on the steam, and slowly raise the wand until it is near the top of the milk. Lower the pitcher as the milk rises so the steam wand stays 1 centimeter (0.4 in) away from the top of the milk. The milk should not stretch too much nor should there be any big bubbles. This should create a smooth, velvety milk as opposed to the foam that sits atop most espresso drinks.
     Image titled Make Latte Art Step 3
  3. Allow the milk to reach 100º F (37º C). Then place the steam wand on the side of the pitcher, deep into the milk, positioning the pitcher to spin counterclockwise.

    • “Turbulate” or spin the milk gently counter-clockwise with the steam wand still positioned near the bottom of the pitcher.
     Image titled Make Latte Art Step 4
  4. Keep doing this motion until the milk heats to between 150º F and 155º F (65º C to 68º C). The absolute hottest you should get with your foamed milk is 160º F (71º C).

    • Keep in mind: Some commercial steamers heat up the milk so quickly that you’ll need to remove the milk from the steamer about 10º F before it’s at its limit in order to keep it from scalding. This is because the milk continues to heat up even when it isn’t being steamed.
    • Shoot for small, light bubbles (called microfoam) instead of big, dishwater-like bubbles. You want your foam to have lightness without sacrificing body.
     Image titled Make Latte Art Step 5
  5. Shut the steam and remove the steam wand and thermometer from the milk.Clean the steam wand with a wet cloth.
     Image titled Make Latte Art Step 6
  6. Let the milk settle for a few seconds. This will allow a more velvety texture.
     Image titled Make Latte Art Step 7
  7. Swirl the milk vigorously. If you see any bubbles, pound the pitcher on the counter several times and go back to swirling the milk for 20 to 30 seconds.

Part 2 of 3: Pulling Your EspressoImage titled Make Latte Art Step 8

  1. Use between 7-8 grams of ground espresso for each shot of espresso. Start running your shots immediately after you have foamed your milk.

    • Tamp down using between 30-40 lbs of pressure on your portafilter. Press down on a bathroom scale to figure out how hard you’ll have to press on the portafilter. For most adults, this is about as strong as you can press down with one hand.
    • Use a burr grinder for extra freshness. Burr grinders will let you control how fine or coarse your espresso grinds turn out.
     Image titled Make Latte Art Step 9
  2. Pull your espresso shots. The perfect shot has a little bit of cream in it, and delivers the quintessential coffee flavor.

    • A perfect shot is pulled inside of 21-24 seconds, with the espresso being sweeter when the shots are running closer to 24 seconds.
    • You can control the length of the extraction by how hard you tamp down on the espresso grounds. Tamp just hard enough and your espresso will extract slowly and calmly. Don’t tamp enough and your espresso will extract too quickly.
     Image titled Make Latte Art Step 10
  3. Pour your shot(s) into your coffee mug or equivalent container. Don’t let your shots sit for longer than 10 seconds without adding milk to them. If desired, place 1 shot of flavor in cup before adding espresso.

Part 3 of 3: Pouring Milk and Espresso ArtImage titled Make Latte Art Step 11

  1. Try creating a flower pattern. This flower pattern is simple, elegant, and relatively easy. As with all latte art, it might take a while to master.

    • Pour the milk about an inch (2 cm – 3 cm) away from the bottom.
    • Once the cup is about half filled, gently shake the pitcher back and forth while slowly moving it backwards. The flower design will move forward, filling the cup.
    • Do this with a shaking motion originating at the wrist instead of moving your hand back and forth.
     Image titled Make Latte Art Step 12
  2. Try creating a heart pattern. This pattern is also relatively easy, but should be practiced in order to master.

    • Starting off with the milk pitcher close to the top of the mug, introduce a little bit of milk in the same place.
    • Lifting the pitcher an inch or so up, pour one revolution of a circle, making sure to move the milk pitcher, not the mug.
    • Hold the stream of milk in the same place, but wiggle the milk pitcher back and forth as you make a ringed circle.
    • When your milk is almost completely poured, swing the milk up to create the bottom tip of your heart.
     Image titled Make Latte Art Step 13
  3. Embellish the design using stencils, powder, and milk foam. This step is optional, as many prefer to limit their latte art to “free form” methods, but you may want to experiment with the possibilities added by “etching.”

    • To write a word, such as “love” in the picture, melt milk chocolate and using a pin as a paintbrush drag the melting chocolate over the foamed milk. More commonly this is done by dipping said pointy object into the cream of the drink being decorated, and then transferring that cream stained foam to the pure white foam to ‘draw’ a design.
    • Embellish with chocolate in other ways, too. Pour chocolate syrup on top of foam and then start decorating with a pin. Make an outline the edges of your foam pattern with chocolate. Taking a pin, cut small circles out of the chocolate, using one continuous motion. This will create chocolate waves.
    Source :