Abstract
Sambal Terasi is a hot sauce that uses good chili as main ingredients and added terasi (fermented shrimp or fish) as an additional spice. The primary taste of Sambal Terasi is spicy. It occurs because of capsaicin contained in chili. Today, the problem of many Micro, Small and Medium Enterprises (MSME) in Indonesia is they have not quantified the standard level of pungency in Sambal Terasi based on the scientific method, but it relied on human subjectivity. This research aims to quantify the Scoville Scale of the pungency of Sambal Terasi at various levels in Warung Makan Betawi MSME. The research methods were descriptive research method on the composition of Sambal Terasi and quantitation of capsaicin concentration (g/g) using High-Performance Liquid Chromatography, then converted into Scoville Heat Units (SHU). The results have shown that standardized composition, ingredients and procedures are important to equalize the pungency of each production of Sambal Terasi. Scoville Scale and classifications for each level of Sambal Terasi were as follows: level 1 has 1065 SHU as non-pungent; level 2 has 2262 SHU as mildly pungent; level 3 has 3619 SHU as moderately pungent; level 4 has 3957 SHU as pungent; level 5 has 5215 SHU as highly pungent.
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