In this article, fiber optic sensor (FOS) has been employed for food composition detection by using a Mach–Zehnder Interferometer (MZI) structure. The Single Mode–Multimode–Single Mode configuration with varied length of the sensing region with 4 cm and 8 cm were designed and analyzed. The FOS has been developed by using a fusion arc splicing technique. The sensor device has been tested with the major components of food compositions such as water, 1.0 mol sucrose solution and oil with the refractive index (RI) of 1.333, 1.384, and 1.464, respectively. The sensor device experienced a wavelength redshift as the RI increases. Meanwhile, it is also observed that the sensitivity of FOS is linearly proportional to the length of the sensor region. The best sensitivity achieved is 4.413 nm/RIU for 8 cm length of sensor region. The findings of this article can serve as a reference for improved sensitivity by manipulating the sensor's length.

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