Is sambal generally more, or less spicy than the pepper it's made of?
By logic, I would assume the Scoville rating of any sambal to be at most the same as the peppers it's made of. It can never get hotter than it was, and in general, and certainly for store-bought sambals, there will always be stuff added, lowering the (perceived) hotness.

Badjak always implies fried peppers. 
It also tends to include onion and garlic, and whatever else the local tradition or family recipe dictates. And it tends to be milder than the Oelek (or Ulek) variant, both because of the frying, and because of the additions. 

The Oelek/Ulek variety is plain, hardcore, grounded peppers, with most likely a touch of salt and a souring agent for preservation. Oelekan/Ulekan actually is the "pestle" part of a mortar and pestle. For store bought oeleks, I simply look at the ingredient list and percentages, and take the one with the highest amount of peppers, and least amount of additions. Current record is 96%, with salt and vinegar making up the remaining 4. 

Wikipedia actually has a very nice article on sambal.