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{{UntukRedirect|fisikawan '''Wilbur Scoville'''|fisikawan|Wilbur Scoville}}
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'''Skala Scoville''' adalah ukuran tentang ''pedasnya'' [[cabai]]. Buah genus [[Capsicum]] (cabai) mengandung [[capsaicin]], suatu [[bahan kimia]] yang merangsang [[ujung saraf]] [[penerima pedas]] di [[lidah]], dan jumlah satuan pedas Scoville (SHU) menunjukkan jumlah capsaicin yang ada. Banyak [[sambal]] menggunakan peringkat Scoville mereka dalam iklan sebagai daya jualnya.
[[Berkas:Naga Jolokia Peppers.jpg|jmpl|250px|[[Cabai setan]] (''bhut jolokia'') memiliki tingkat kepedasan lebih dari satu juta SHU. Cabai ini bisa dijumpai di [[Bangladesh]] dan negara bagian [[Assam]], [[Nagaland]], dan [[Manipur]] di [[India]].]]
[[Berkas:Red savina cropped.jpg|jmpl|250px|[[Cabai Red Savina]] pernah memegang rekor cabai terpedas di dunia dari tahun 1994 hingga 2006 dengan tingkat kepedasan 577.000 SHU.<ref name="redsavina"/>]]
[[Berkas:Naga_jolokia_chili.jpg|thumb|Cabai [[Naga Morich]], dengan sekitar 1 juta SHU,<ref name="SomeLikeItHot">{{cite web |url=http://www.thetraveleditor.com/article/3646/Feature_Article_Foodie_Some_Like_It_Hot_Dorset_s_Ultra_Hot_Chillies.html |archive-url=https://web.archive.org/web/20121119151035/http://www.thetraveleditor.com/article/3646/Feature_Article_Foodie_Some_Like_It_Hot_Dorset_s_Ultra_Hot_Chillies.html |title=Some Like It Hot: Dorset's Ultra-Hot Chillies |lang=en|access-date=25 Agustus 2010 |archive-date=19 November 2012}}</ref> terutama ditemukan di Bangladesh.]]
}}
'''Skala Scoville''' adalah ukuran tentang ke[[pedas]]an [[cabai]]. Buah genus ''[[Capsicum]] ''(cabai) mengandung [[kapsaisin]], suatu [[bahan kimia]] yang merangsang [[ujung saraf]] [[penerima pedas]] di [[lidah]], dan jumlah satuan pedas Scoville (bahasa Inggris: ''Scoville Heat Units'', SHU) menunjukkan jumlah kapsaisin 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.
 
== Daftar peringkattingkatan Scoville ==
=== Bahan kimia ===
 
{| class="wikitable"
Peringkat Scoville berbeda-beda dalam suatu spesies— yang paling mudah dengan faktor 10 atau lebih—tergantung pada [[keturunan]] benih, [[iklim]] dan bahkan [[tanah]]. Hal ini khususnya berlaku untuk habaneros.
 
{| style="border-spacing: 1em 0em"
|-
! Satuan pedas Scoville
| align="right" | 16.000.000 || [[Kapsaisin]] murni, [[Dihidrokapsaisin]]
! Contoh
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 16.000.000.000 || style="background:#eee;" | [[Resiniferatoksin]]
| align="right" | 9.100.000 || [[Nordihidrokapsaisin]]
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 5.300.000.000 || style="background:#eee;" | [[Tinyatoksin]]
| align="right" | 8.600.000 || [[Homodihidrokapsaisin]] dan [[Homokapsaisin]]
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 16.000.000 || style="background:#eee;"| [[Kapsaisin]]
| align="right" | 7.100.000 || Sambal "The Source"
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 15.000.000 || style="background:#eee;"| [[Dihidrokapsaisin]]
| align="right" | 5.300.000 || [[Semprotan merica]] polisi
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 9.200.000 || style="background:#eee;" | [[Nonivamida]]
| align="right" | 2.000.000 || Semprotan merica biasa atau Bom Cabai
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 9.100.000 || style="background:#eee;" | [[Nordihidrokapsaisin]]
| align="right" | 855.000 - 1.359.000 || Cabai Naga Viper
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 8.600.000 || style="background:#eee;" | [[Homokapsaisin]], [[homodihidrokapsaisin]]
| align="right" | 350.000 - 580.000 || Savina Merah [[cabai habanero|habanero]]
|-
| style="color:white; background:#d00; text-align:right; padding-right:8px;"| 160.000 || [[Shogaol]]
| align="right" | 100.000 - 350.000 || [[Cabai Habanero]]
|-
| alignstyle="color:white; background:#ff1515; text-align:right; padding-right:8px;" | 100.000 - 325.000 || [[Scotch bonnetPiperin]]
|-
| style="color:white; background:#ff1515; text-align:right; padding-right:8px;"| 60.000 || [[Gingerol]]
| align="right" | 100.000 - 225.000 || [[Piri piri]]
|-
| style="color:white; background:#ff6d6d; text-align:right; padding-right:8px;"| 16.000 || [[Kapsinoid|Kapsiat]]
| align="right" | 100.000 - 200.000 || [[Cabai pedas Jamaika]]
|}
 
=== Lada/cabai ===
<!-- PLEASE NOTE: THE BELOW LIST IS FOR REFERENCE ONLY, AND IS NOT A DEFINITIVE LIST OF HOT PEPPERS AND THEIR SCOVILLE RATINGS. Please refrain from adding peppers, particularly lesser-known ones. Uncited material may be removed. -->
{| class="wikitable"
|-
! Satuan pedas Scoville
| align="right" | 100.000 - 125.000 || [[Cabai cayenne Carolina]]
! Contoh
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 2.693.000 || style="background:#eee;"| [[Pepper X]]<ref>{{cite web |title=Pepper X, Hottest chilli pepper |url=https://guinnessworldrecords.com/world-records/hottest-chili |publisher=Guinness World Records Ltd. |access-date=16 October 2023 |date=2023}}</ref>
| align="right" | 95.000 - 110.000 || [[Cabai Bahama]]
|-
| style="color:white; background:#600; text-align:right; padding-right:8px;"| 1.500.000–2.500.000 || style="background:#eee;"|[[Carolina Reaper]]
| align="right" | 85.000 - 115.000 || [[Cabai Tabiche]]
|-
| style="color:white; background:#900; text-align:right; padding-right:8px;"| 750.000–1.500.000 || [[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
| align="right" | 50.000 - 100.000 || [[Cabai rawit]], [[Cabai Chiltepin]], [[Rocoto]]
|title=Chile experts identify Trinidad Moruga Scorpion as world's hottest
|publisher= The Daily Telegraph|location = UK|date=2012-02-16}}</ref>, [[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 setan]],<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=https://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=https://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;"| 350.000–750.000 || [[Cabai Red Savina]]<ref name="redsavina">{{Cite web |url=http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ |title=World's hottest chile pepper discovered |date=26 Oktober 2007 |access-date=22 Februari 2022 |website=Bio-Medicine |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>
| align="right" | 40.000 - 58.000 || [[Cabai Pequin]]
|-
| 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
| align="right" | 40.000 - 50.000 || [[Cabai super chile]], [[Cabai Santaka]]
|-
| 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" />
| align="right" | 30.000 - 50.000 || [[Cabai Cayenne]], [[Cabai Tabasco]]
|-
| style="color:white; background:#ff4949; text-align:right; padding-right:8px;"| 25.000–50.000 || [[Guntur chilli]], [[cabai Cayenne]], [[cabai Ají]],<ref name="homecookingabout" /> [[cabai Tabasco]], cabai Cumari (Capsicum Chinese), [[Katara (cabai)]]
| align="right" | 15.000 - 30.000 || [[Cabai de Arbol]]
|-
| alignstyle="background:#ff6d6d; text-align:right"; padding-right:8px;"| 1210.000 - 30000–25.000 || [[Rocoto|Cabai ManzanoSerrano]], [[Ajícabai Peter]], [[cabai Aleppo]]
|-
| style="background:#ff9292; text-align:right; padding-right:8px;"| 2.500–10.000 || [[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 |archive-date=2008-07-05 |archive-url=https://web.archive.org/web/20080705090336/http://www.chilepepperinstitute.org/documents/chileheat.pdf |dead-url=yes }}</ref> [[cabai lilin Hungaria]], [[saus Tabasco]]
| align="right" | 5.000 - 23.000 || [[Cabai Serano]]
|-
| alignstyle="background:#ffb6b6; text-align:right"; padding-right:8px;"| 51.000 - 10000–2.000 500 || [[Cabai lilinAnaheim]], [[Poblano|cabai Poblano]], [[cabai panasRocotillo]], [[ChipotlePeppadew]]
|-
| alignstyle="background:#ffdbdb; text-align:right; padding-right:8px;" | 2.500 - 8.000 0–500 || [[JalapeñoPimento]], [[Cabai SantakaPeperoncini]], [[SausCabai TabascoBanana]]
|-
| style="background:#fff; text-align:right; padding-right:8px;"| 0 || [[Paprika]], [[Cubanelle]], [[Aji dulce]]
| align="right" | 2.500 - 5.000 || [[Cabai Guajilla]]
|-
| align="right" | 1.500 - 2.500 || [[Cabai Rocotilla]]
|-
| align="right" | 1.000 - 2.000 || [[Cabai Pasilla]], [[Cabai Ancho]], [[Cabai Poblano]]
|-
| align="right" | 700 - 1.000 || [[Cabai Coronado]]
|-
| align="right" | 500 - 2.500 || [[Cabai Anaheim]]
|-
| align="right" | 500 - 1.000 || [[Cabai New Mexico]]
|-
| align="right" | 500 - 700 || [[Cabai Santa Fe Grande]]
|-
| align="right" | 100 - 500 || [[Cabai Pepperoncini]], [[Pimento]]
|-
| align="right" | 0 || [[Paprika]]
|-
 
 
 
|}
 
== Referensi ==
Klaim nilai SHU yang dipertikaikan, belum dibuktikan, atau keliru:
 
{| style="border-spacing: 1em 0em"
| align="right" | 855.000 || [[Cabai Naga Jolokia]]
|-
|}
 
== Rujukan ==
 
* The Journal of the American Pharmacists Association 1912; 1:453-4
Baris 96 ⟶ 81:
== Lihat pula ==
 
* [[Schmidt Sting Pain Index]] untuk membandingkan keseluruhan rasa sakit sengatan serangga
 
== Referensi ==
{{reflist|2}}
 
== Pranala luar ==
* [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 }}
 
* [http://www.sweatnspice.com/hottest_sauces.php Sambail paling pedas dan Peringkat Scoville]
* [http://www.thescarms.com/hotstuff/pepperfacts.htm Pepper Facts]
* [http://www.guinnessworldrecords.com/index.asp?id=49118 Record for Red Savinas]
Baris 111 ⟶ 98:
[[Kategori:Skala]]
[[Kategori:Satuan metrik non-SI]]
 
[[bg:Скала на Сковил]]
[[cs:Scovilleho stupnice]]
[[da:Scoville]]
[[de:Scoville-Skala]]
[[en:Scoville scale]]
[[es:Escala Scoville]]
[[fa:مقیاس اسکویل]]
[[fi:Scovillen asteikko]]
[[fr:Échelle de Scoville]]
[[he:סולם סקוביל]]
[[hu:Scoville-skála]]
[[it:Scala di Scoville]]
[[ja:スコヴィル値]]
[[kn:ಸ್ಕೋವಿಲ್]]
[[ko:스코빌 척도]]
[[lb:Scoville-Skala]]
[[nl:Scovilleschaal]]
[[no:Scovillegrader]]
[[pl:Skala Scoville'a]]
[[pt:Escala de Scoville]]
[[ru:Жгучий вкус]]
[[sr:Сковил]]
[[sv:Scoville]]
[[tr:Scoville Acılık Ölçeği]]
[[uk:Пекучий смак]]
[[vi:Độ cay Scoville]]
[[zh:史高維爾指標]]
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