Skala Scoville: Perbedaan antara revisi

{{UntukRedirect|fisikawan '''Wilbur Scoville'''|fisikawan|Wilbur Scoville}}

[[ImageBerkas:Naga Jolokia Peppers.jpg|thumbjmpl|250px|[[NagaCabai Jolokiasetan]] ([[''bhut jolokia]], [[naga morich]]'') memiliki tingkat kepedasan lebih dari satu juta SHU. Cabai ini bisa dijumpai di [[Bangladesh]] dan negara bagian [[Assam]], [[Nagaland]], dan [[Manipur]] di [[India]].]]

[[ImageBerkas:Red savina cropped.jpg|thumbjmpl|250px|[[Cabai Red Savina]], salahpernah satumemegang rekor cabai terpedas di dunia, memilikidari tahun 1994 hingga 2006 dengan tingkat kepedasan 580577.000 SHU.<ref name="redsavina"/>]]

'''Skala Scoville''' adalah ukuran tentang ''pedasnya''ke[[pedas]]an [[cabai]]. Buah genus ''[[Capsicum]] ''(cabai) mengandung [[capsaicinkapsaisin]], suatu [[bahan kimia]] yang merangsang [[ujung saraf]] [[penerima pedas]] di [[lidah]], dan jumlah satuan pedas Scoville (bahasa Inggris: ''Scoville Heat Units'', SHU) menunjukkan jumlah capsaicinkapsaisin yang ada. Banyak [[sambal]] menggunakan peringkat Scoville mereka dalam iklan sebagai daya jualnya.

Namanya berasal dari [[Wilbur Scoville]], yang mengembangkan '''Tes Organoleptic Scoville''' pada [[tahun 1912]]. Pada rancangan aslinya, cairan ekstrak cabai dicampurkan dalam [[air]] [[gula]] sehingga 'pedasnya' tidak lagi dapat dideteksi oleh sebuah panel penguji (biasanya lima orang). Tingkat pencampurannya itu memberikan ukuran bagi skala Scoville ini. Jadi [[capsicum|cabai manis]] yang tidak mengandung capsaicinkapsaisin sama sekali, pada skala Scoville nilainya nol. Artinya rasa pedas tidak ditemukan bahkan ketika cairan itu belum dicampurkan. Sebaliknya, cabai yang paling pedas, seperti misalnya [[cabai Habanerohabanero]], mempunyai peringkat 300.000 atau lebih. Hal ini menunjukkan bahwa ekstraknya harus dicampurkan 300.000 kali lipat sebelum capsaicinkapsaisin yang hadir di dalamnya tidak terasa lagi. 15 satuan Scoville sama tingkatnya dengan satu bagian capsaicinkapsaisin per satu juta. Jadi, konsentrasi yang tertinggi sama nilainya dengan 15.000.000 satuan Scoville. Kelemahan teresarterbesar dari Tes Organoleptik Scoville ialah ketidaktepatannya, karena ia mengandalkan subyektivitassubjektivitas manusia.

Perkembangan [[Kimia analitanalisis|analitanalisis]] belakangan seperti [[kromatografi cair berperforma tinggi]] (HPLC) (juga dikenal sebagai "Metode Gillett") kini telah memungkinkan peringkat Scoville ditentukan dengan ukuranmengukur langsungkadar capsaicinkapsaisin secara langsung dan bukan dengan menggunakan rasa.

=== Bahan kimia ===

=== Lada/cabai ===

| publisher= Sabre red

| quote=SABRE RED = 10% OC @ 2.000.000 Scoville Heat Units. Thus, 90% of the formulation dilutes the 2.000.000 SHUs creating a Scoville Content of 200.000.
| access-date=2013-03-04
| archive-date=2015-01-05
| archive-url=https://web.archive.org/web/20150105090150/http://www.sabrered.com/servlet/the-template/SABRERedCivilianDefensePepperSprays/Page
| dead-url=yes
}}</ref><ref>The pungency is diluted to 200.000 or fewer SHU.{{Citation needed|date=March 2012}}</ref> [[Trinidad Moruga Scorpion]]<ref>{{cite news | url=http://www.telegraph.co.uk/news/newstopics/howaboutthat/9085820/Chile-experts-identify-Trinidad-Moruga-Scorpion-as-worlds-hottest.html

| title=Chile experts identify Trinidad Moruga Scorpion as world's hottest

| publisher= The Daily Telegraph | location = UK| date=2012-02-16}}</ref>

| style="color:white; background:#900; text-align:right; padding-right:8px;"| 855.000–1,463,700 || [[Cabai Naga Viper]],<ref>{{cite web|last=Dykes|first=Brett Michael|title=World’s hottest pepper is ‘hot enough to strip paint’|url= http://beta.news.yahoo.com/blogs/lookout/world-hottest-pepper-hot-enough-strip-paint.html|publisher=[[Yahoo! News]]|date=3 December 2010 |accessdate=3 December 2010}}</ref> [[Infinity Chilli]],<ref>{{cite news| url=http://www.bbc.co.uk/news/uk-12506652 | publisher =BBC | work = News | title = Grantham's Infinity chilli named hottest in world | date=2011-02-18}}</ref> [[cabai Bhut Jolokiasetan]],<ref name="bosland">{{cite web |url=http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm |title=NMSU is home to the world's hottest chile pepper | accessdate = 2007-02-21 | year = 2007 |author=Shaline L. Lopez |archiveurl = httphttps://web.archive.org/web/20070219124128/http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm |archivedate = 2007-02-19 |dead-url=no }}</ref><ref name="World'sHottestPepper">{{cite news |last= AP | title = World's hottest chili pepper a mouthful for prof |date=23 February 2007 |publisher=CNN |url=http://www.cnn.com/2007/US/02/23/hot.pepper.ap/ |archiveurl=httphttps://web.archive.org/web/20070322224224/http://www.cnn.com/2007/US/02/23/hot.pepper.ap/ |archivedate= 2007-03-22|access-date=2013-03-04|dead-url=no}}</ref> [[cabai Trinidad Scorpion Butch T]],<ref>Matthew Da Silva, [http://www.australiangeographic.com.au/journal/aussies-grow-worlds-hottest-chilli.htm "Aussies grow world's hottest chilli"] {{Webarchive|url=https://web.archive.org/web/20111028152226/http://www.australiangeographic.com.au/journal/aussies-grow-worlds-hottest-chilli.htm |date=2011-10-28 }}, ''Australian Geographic'', 12 April 2011</ref> Bedfordshire Super Naga<ref>{{cite web |title=UK’s hottest commercially grown chilli pepper goes on sale |url=http://www.tescoplc.com/index.asp?pageid=188&newsid=678 |access-date=2013-03-04 |archive-date=2016-03-04 |archive-url=https://web.archive.org/web/20160304191936/http://www.tescoplc.com/index.asp?pageid=188&newsid=678 |dead-url=yes }}</ref>

| style="color:white; background:#c00; text-align:right; padding-right:8px;"| 350.000–580.000 || [[cabai Red Savina|HabaneroCabai Red Savina]]<ref name="redsavina">{{citeCite web |url=http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ | title = World's hottest chile pepper discovered |accessdatedate=200826 Oktober 2007 |access-03date=22 Februari 2022 |website=Bio-31Medicine |publisher=American Society for Horticultural Science |archive-date=2021-11-15 |archive-url=https://web.archive.org/web/20211115181838/http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ |dead-url=yes }}</ref>

| style="color:white; background:#f00; text-align:right; padding-right:8px;"| 100.000–350.000 || [[Cabai Habanero]],<ref name = "homecookingabout">{{cite web |url= http://homecooking.about.com/library/weekly/blhotchiles.htm |title = Chile Pepper Heat Scoville Scale | publisher = About |accessdate= 2006-09-25 |archive-date= 2012-02-26 |archive-url= https://web.archive.org/web/20120226211137/http://homecooking.about.com/library/weekly/blhotchiles.htm |dead-url= yes }}</ref> [[Scotch bonnet (cabai)|cabai Scotch bonnet]],<ref name = "homecookingabout" /> [[cabai Datil]], [[Rocoto]], [[Madame Jeanette]], Habanero Putih Peru,<ref>{{cite web |url= http://www.thechileman.org/results.php?chile=1&find=habanero+white&heat=Any&origin=Any&genus=Any |title= Habanero White |publisher= Chile man |accessdate= Sep 21, 2011}}</ref> Jamaican hot pepper,<ref>{{cite web |url=http://www.happystove.com/recipe/32/The+Scoville+Scale |title=The Scoville Scale |publisher= Happy stove}}</ref> Wiri Wiri Guyana

| style="color:white; background:#ff2424; text-align:right; padding-right:8px;"| 50.000–100.000 || [[Cabai Byadgi]], [[cabai rawit]] (aka. cabai Thai),<ref name = "scottr">{{cite web |url= http://www.scottrobertsweb.com/scoville-scale.php |title= Scoville Scale Chart for Hot Sauce and Hot Peppers |publisher=Scott Roberts |accessdate=2008-11-19}}</ref> [[cabai Malagueta]],<ref name="scottr" /> [[cabai Chiltepin]], [[Piri piri|Piri piri (rawit Afrika)]], [[cabai Pequin]]<ref name= "scottr" />

| style="background:#ff9292; text-align:right; padding-right:8px;"| 3.500–8.000 || [[Cabai Espelette]], cabai [[Jalapeño]], [[Chipotle]],<ref name = "homecookingabout" /><ref>{{Citation | url = http://www.hotsauce.com/Scoville-Hot-Sauce-Heat-Scale-s/78.htm | title = Scoville hot sauce heat scale | publisher = Hot sauce}}</ref> [[cabai Guajillo]], [[cabai Anaheim]] varietas [[New Mexico]],<ref>{{cite web |url=http://www.chilepepperinstitute.org/documents/chileheat.pdf |format=PDF |title=Anaheim Pepper | accessdate = 2007-10-22 |year=2007 |work=Chile Pepper Institute at New Mexico State University}} {{Dead link|archive-date=September2008-07-05 2010|botarchive-url=H3llBothttps://web.archive.org/web/20080705090336/http://www.chilepepperinstitute.org/documents/chileheat.pdf |dead-url=yes }}</ref> [[cabai lilin HongariaHungaria]], [[saus Tabasco]]

| style="background:#fff; text-align:right; padding-right:8px;"| Tidak terlalu pedas0–100 || [[Paprika]], [[Cubanelle]], [[Aji dulce]]

* [http://www.sweatnspice.com/hottest_sauces.php Sambail paling pedas dan Peringkat Scoville] {{Webarchive|url=https://web.archive.org/web/20060117102415/http://www.sweatnspice.com/hottest_sauces.php |date=2006-01-17 }}